Clean up tofu lion heads
By VicentaLakin
Tofu is accompanied by a small amount of pork and shrimp mud, which is converted into lions, or a fresh stew, or red fever. Tofu is not only light, but also fragrance; pork and shrimp add to the taste and taste of the lion's head, eating the smell of meat, shrimp, cours and perfume in the silt; and, with a little wood ear and horse hoof, it tastes soft — not only good taste, but also full nutrition, very good for the elderly, and of course for the middle-aged, the young and the younger
Recipe Recommendations
- North tofu 700g
- pork belly 100g
- shrimp 100g
- parsley 1 tablespoon
- Broken horse hooves 2 tablespoons
- crushed fungus 3 tablespoons
- diced green onion 1 tablespoon
- ginger 1 tablespoon
- salt 1.5 small spoon
- sugar 1 teaspoon
- pepper 1 teaspoon
- eggs one
- dry starch 1 tablespoon
- chicken soup appropriate amount
- green vegetables appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Clean up tofu lion heads
1
(a) Tofu in the north is cut into thick slices and steamed on the steam pan for 5 to 8 minutes
2
Steaming tofu crushes and cools
3
(b) Preparation of ingredients for tofu: pork curds, shrimp rinds and sand lines; fragrances; wooden ears shredded and horseshoes shredded; ginger onions cut off; green vegetables washed
4
(b) Tofu is mixed in the same direction with femur and shrimp mud
5
Add onions of ginger, mussels, horseshoes, fragrances, and mix them in the same direction
6
(a) Injecting eggs and mixing them in the same direction
7
Finally, the starch was added, which was still smoothed in the same direction
8
(b) Add an appropriate amount of chicken soup (or water) to the pot and heat it up to about 40° by the middle of the fire (spread it in and try it not hot), turn it down and keep it warm
9
A bowl of water is then prepared, with a small amount of starch (out of weight) to mix, and hands are glued to starch water
10
Grab a tofu plume of tofu, fall down and down between the two hands... pour up a round of forty-fifty rounds to the point where the pellets are tight and sticky
11
(a) The flow of the pot into the pot gently, when it is inevitable that your hand will touch the soup, which is kept warm
12
When all of this is done, the soup is kept at about 40 degrees, slowly twirling, twirling to the balls, floating one by one, turning a little bigger head, making the surface of the soup slightly flip, cooking for about five or six minutes, and the ball is ripe
13
(a) The pill is produced and placed in the container
14
The fire (which can finally be used) boils the raw soup from the pot, with salt, peppers, and a little cuisine, and shuts the fire
15
Put on vegetables and pour soup
16
Just a little fragrance at the end。Clean up tofu lion heads Make Tips
1. The quantity I made is quite large, but you can halve it. As long as you maintain the ratio of tofu to meat and shrimp as 7:1:1, you can reduce other seasonings appropriately.
2. Steam the tofu before using it to remove the beany smell, make it firmer, and enhance the aroma; this is my mom's secret trick.
3. When mixing the filling, always stir in the same direction; otherwise, the filling will fall apart.
4. When boiling the meatballs, you must use warm broth to "nurture" them; using high heat will break them apart.
5. You can adjust the final soup to your taste, and use any vegetables freely, such as dried shrimp, mushrooms, spinach, etc., depending on your preference; there are no fixed requirements.