2 yuan of tofu and 1 piece of leftover steamed buns, a delicious home-cooked dish, delicious, do not change the meat

I will bring you a dish of tofu and steamed buns.

【Homemade braised Tofu Meatballs】Features: crispy on the outside and tender on the inside, not greasy or greasy, salty and fragrant, nutritious, delicious to eat.

1. Prepare the ingredients

Ingredients: tofu, steamed buns, twist flowers;

Excipients: eggs, corn starch, chives, ginger, garlic, onions, red peppers, millet spicy;

Seasoning: salt, light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, Sichuan pepper powder, five-spice powder.

2. Handle the ingredients

1. Clean the tofu you bought and press it into tofu puree; The steamed buns are kneaded into a fine bun shape with both hands; After rolling the twist with a rolling pin into fine small particles, crack the eggs into a bowl and set aside.

2. Clean all the vegetables, cut the chives into small pieces, mince the ginger, slice the garlic, dice the onion, cut the red pepper into diamond-shaped pieces, and cut the millet spicy oblique knife into sections.

3. Start production

1. Put the prepared tofu puree, crushed twist flowers, minced steamed bread, beaten eggs, and cornstarch into the container.

2. Add an appropriate amount of salt, chicken powder, sugar, Sichuan pepper powder, five-spice powder, light soy sauce, dark soy sauce and oyster sauce to taste, then stir clockwise to form a ball.

3. Start by kneading the stirred tofu puree into evenly sized tofu balls.

4. Pour wide oil into the pot, burn until it is 60% hot, slowly put the tofu balls into the oil pot one by one, set them slightly, spread the balls with chopsticks, and then fry them until golden brown, and remove the oil.

5. Re-fry for the second time, the oil temperature in the pot rises to 7 into heat, put the tofu balls into the oil pan, fry for about 30 seconds, and quickly get out of the pot, and control the oil.

6. Pour out the excess grease in the pot, leave the bottom oil, heat over high heat, add minced ginger, garlic slices, and diced onion and stir-fry until fragrant. Then pour in an appropriate amount of water, put in the tofu balls, simmer for 2 minutes, add an appropriate amount of salt, light soy sauce, dark soy sauce, chicken powder, five-spice powder to taste, and finally simmer for about 2 minutes.

7. When out of the pot, pour in a little water starch to thicken, add red pepper and millet spicy, sprinkle in chopped green onion and serve on a plate.

Tofu is delicious and inexpensive, but now that meat is expensive, we eat tofu in a different way. This home-style braised tofu balls are simple to make, charred on the outside and tender on the inside, salty and fragrant, delicious and delicious. When making tofu balls, you must not waste any leftover steamed buns at home, which is the key to making the balls fluffy and not hard. If you like it, you must make it for your family.

【Homemade Tofu Balls】Tips for loving love

1. The taste of making tofu balls must be fluffy, and too much flour or starch can be added, otherwise the taste will be hard. The addition of steamed buns is the "soul" of making this tofu ball, which can absorb excess water in the tofu and make the meatballs soft in taste. Eggs can also increase the fluffiness of the meatballs.

2. Adding twist flowers can increase the crispy taste of tofu balls.

3. In the preparation of tofu balls, the ratio of tofu, steamed bread and corn starch is 2:1:0.3, (that is, 150 grams of steamed bread and 45 grams of corn starch are added to 300 grams of tofu)

4. When frying meatballs, it is particularly important to control the oil temperature. The oil temperature is burned to 60% hot, put in the tofu balls, fry them until they are golden brown and remove the oil, and then raise the oil temperature to about 7 percent, and quickly take them out for about 30 seconds for the second complex, so that the fried meatballs are crispy on the outside and tender on the inside, not soft.