Do you want flour for tofu balls?
Need flour! So it's not easy to break up.
Accessories: wheat flour 150g shrimp 100g.
Seasoning: pepper 2g ginger 10g onion 15g salt 4g vegetable oil 75g.
production process
1, the tofu is wrapped in cloth and dried thoroughly.
2. Add sugar, salt, white powder and monosodium glutamate to the minced meat of 1 and mix well by hand.
3. Knead 2 into a ball with a diameter of 2.5 cm.
4. Heat the frying oil to 170 degrees, put the tofu balls one by one, do not turn over, fry until it is cooked and golden brown, and then take it out.
The right crowd
Tofu is an ideal food for the elderly, pregnant women and parturients, and it is also an important food for children's growth and development.
When to use starch and when to use flour.
Raw flour-strictly speaking, it is the general name of various starches, mainly used for thickening and dessert. It's called flour in the north and water chestnut powder in Shanghai. The main types are:
Mung bean starch-the best thickening starch, but it is rarely used and the output is not much. It is characterized by sticky feet, small water absorption and white and shiny color. We often use it to make bean jelly and cold rice noodles, and we can also use pea starch instead!
Corn starch-what we call eagle chestnut powder! Starch is the most abundant, but not as good as potato starch. Corn starch is the main raw material flour in Hong Kong. Often used in cheesecake!
Sweet potato starch-also known as sweet potato starch and sweet potato starch-is characterized by strong water absorption, but poor viscosity, dull color and dark red with black. It is made of fresh potatoes through grinding, kneading, washing and precipitation. We often use it to make taro balls with white powder.
Wheat starch-also called flour milling and flour milling. It is characterized by white color, but poor luster, inferior quality to potato flour, and easy precipitation after thickening. Generally used as crystal transparent Chinese dim sum, we often use it to make crystal iced moon cakes, crystal shrimp dumplings and Cantonese rice rolls in the kitchen.
Cassava starch-also known as Thai raw flour. Taiwan Province Province imports more and more from Southeast Asia, so people in Taiwan Province Province used to call potato starch Taibai, but now cassava starch is generally called Taibai. We often use it to make taro balls.
Nutritional function of tofu balls
Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.
Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Supplementing nutrition for children, patients and the elderly is also a good diet therapy. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer.