Old tofu is not fried or stewed to make tofu meatball soup, which is nutritious and calcium-replenishing, delicious and suitable for children

Today I will share with you an old tofu meatball soup, which is delicious and simple, suitable for the elderly and children to supplement calcium

Ingredients:

250 grams of old tofu, 400 grams of pork belly, 1 egg, ginger and shallots. , chicken essence, salt, light soy sauce, white pepper, corn starch

Steps:

1. Wash the pork belly and chop it into minced meat for later use;

2. Put the rinsed old tofu in a bowl, beat the eggs, add salt, chicken essence and chopped green onions;

3. Mix all the ingredients together, crush the tofu, and pinch it as bad as possible;

4. Put two spoons of cornstarch in a bowl, together and evenly;

5. Ball into balls with the good meat filling for later use;

6. Put an appropriate amount of water in the pot, put in two or three slices of ginger and cook together;

7. When the water is about to boil, gently put in the meatballs, cook over medium-low heat for two minutes, cook until set, and then turn to high heat and cook for five minutes;

8. Add salt and white pepper to taste, and sprinkle chopped green onions on the pan.

Note:

1. If you don't grasp the ratio of tofu and meat filling in this soup, it will easily fall apart, so you can put less tofu in the first try;

2. Cornstarch can be replaced with cornstarch or sweet potato starch, if you are afraid that the balls made are easy to boil, you can add more cornstarch and mix well;

3. The old tofu used in this soup is better than the tender tofu, the old tofu has less moisture, but the beany smell is stronger;

4. Ginger slices are boiled in a pot under cold water to remove the fishy smell is more effective, and adding white pepper before cooking the meatballs out of the pot also has the effect of removing the beany smell;

5. The balls should be tighter, so that they are not easy to disperse when boiled in the pot;

6. When the water is about to boil, carefully put in the meatballs to avoid falling apart, and cook over medium-low heat until the shape is set, then turn to high heat, so that the cooked meatballs are smooth and tender.

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Ingredient sharing: about the difference between cornstarch, corn starch, and sweet potato starch

Corn starch: The raw material is potatoes, white and delicate, with strong viscosity, suitable for thickening with water, and the juice is translucent and beautiful;

Corn starch: the raw material is corn, the color is slightly darker than cornstarch, the viscosity is small, the color used to thicken is not as good as the cornstarch, it can be used for starching, and it can be put to prevent stickiness when stir-frying meat and cooking fish;

Sweet potato starch: raw sweet potato, gray in color, compared with the other two coarse and particles, not suitable for thickening, suitable for fried food paste, such as: fried crispy meat, fried lotus root box, etc., crispy and delicious.