Home-cooked tofu balls, add these 2 more, the fresh and tender Q bomb will not disperse, eat it once and never forget

What I shared today is "Home-cooked tofu balls, add these 2 more, the fresh and tender Q bombs will not disperse, and you will never forget to eat them once"

[Homemade tofu meatballs]

300 grams of pork / 250 grams of tofu / 2 celery / 1 egg white / 1 ginger / 2 medium tomatoes / 2 spoons of light soy sauce / 1/2 spoon of oyster sauce / a little sugar / 2 grams of pepper / 25 grams of corn starch / 4 grams of salt

[Here's how]:

1. Peel the pork, first cut a cross knife, cut into small cubes, then chop into puree with a knife, put it in a bowl, add salt, and stir clockwise with chopsticks until sticky

2. Start seasoning again, add minced ginger, oyster sauce, light soy sauce, pepper, salt, sugar, egg white, corn starch, and stir clockwise until it is sticky

3. Open the water and cut the tofu into pieces, blanch it in water, about two minutes or so, to remove the fishy smell of the tofu

4. Take it out, let it cool and crush it, put it in a bowl, add some minced celery to Xiaoyuan, increase the nutrition and taste of the balls, and stir well again

5. Draw a cross on the surface of the washed tomatoes with a knife, put them in a deeper container, pour boiling water and soak them for one minute, the skin is easily removed, and then cut into small pieces

6. The preparations have been all done, you can start to burn, put some oil in the pot, make soup oil must not be too much, simmer the green onion section over low heat to bring out the fragrance, and then put the tomato pieces in it and fry the juice

7. At this time, add a bowl of hot water, add some salt, pepper, light soy sauce to the soup, cook for about two minutes on medium heat, and then turn to low heat

8. Squeeze the tofu meat puree into balls with a tiger's mouth, put them into the soup one by one with a spoon, squeeze them all, cook them for about a minute, let the balls set first, and then gently push them with the back of a spatula, and cook for about three minutes to get out of the pot

Tips:

Tofu balls want to be fresh and tender, egg whites should be added to them to increase its viscosity, and one is cornstarch, which also increases its viscosity, and the most important thing is that the pork and tofu balls must be fully stirred and sticky, so that the balls will not be scattered, and the taste is also special Q bomb