How to make tofu balls? They are crispy outside and tender inside, nutritious and delicious, and children can't stop eating them. Since I learned tofu meatballs well, my family has eaten them every three to five times, which is more fragrant than meatballs! Tofu is a kind of nutritious, delicious and economical food in daily life. Miss when I was a child, I heard someone take tofu at the door early every morning. Tofu just out of the pot is still hot, smelling of soybeans and gravy. Every time my father needs to buy two pieces, one is stewed and the other is frozen in the refrigerator. Next time I drink it, I'll take it out and thaw it. Frozen tofu is covered with small honeycomb holes, which will be more delicious when stewed with meat.

Recently, many friends sent private messages to help me ask how to make tofu balls. In fact, seemingly simple meatballs are made, but it's not that easy. Many people make tofu balls easily. This is because too much tofu will lead to poor viscosity. If you don't sign up for the group, it will be scattered as soon as it is cooked. How can you make meticulous tofu balls? Aya summed up several aspects today. Tofu balls need food: a piece of tofu, carrots, green onions, salt, oil consumption, sesame oil, five-spice powder and raw eggs.

The first step is to prepare an old piece of tofu in advance. Tender tofu is definitely not good. Old tofu has a hard texture and less water content. It is best to make meatballs and destroy tofu with a spoon. If you think there is still a little water in the tofu, you can squeeze the water with gauze again, which can greatly increase the chances of success.

I bought an old tofu, squeezed some water with gauze, and cut some onions and carrots. Since we didn't put jiaozi in this meatball, it would be better to put some carrots and onions. Add a spoonful of salt, a spoonful of fuel consumption, a little sesame oil, five-spice powder and an egg, and grab them evenly by hand. The purpose of adding raw eggs is to make it difficult to disperse after heating in the pot.

Step 2: After the tofu and seasoning are mixed evenly, add two spoonfuls of cassava starch and mix evenly, which can improve the viscosity of tofu and make it easier to agglomerate. Many people like to squeeze tofu balls with their palms. This operation is fast, but the ball is generally irregular. I like to make meatballs directly and put them in the pot. It is not easy to disperse balls of the same size.

The hot oil in the pot is cooked in the pot for 6 or 7 minutes. If you don't like frying, you can also boil it with water or steam it with water. This behavior of meatballs is very easy to disperse. Roll twice in the middle, even if the meatballs are still hot.

Thank you for reading Aya's post. I hope you can give us valuable advice. You can leave a message at the bottom of the article at any time. I will reply to you when I see it. Thank you for your application.