Don't always stew the tofu directly. Add meat to make balls. The taste is tender and delicious, suitable for all ages!

Today, I will share a braised tofu meatballs. The tofu is crushed, the meat is chopped into mince, seasoned into fillings, and then grouped into balls. After frying, the outside is a bit crispy, the inside is tender and delicious, and the taste is delicate and soft. The taste of stewed tofu has improved a lot, and in this way, the elderly and children like to eat it. It supplements protein for digestion. It is very easy to eat. In winter, the weather is cold and the appetite is greatly increased. A bowl of rice is not enough.

Braised Tofu Meatballs

🍱 Ingredients:

 200 grams of tofu, 200 grams of lean pork, 2 scallions, 1 clove of garlic, 3 slices of ginger, 1 egg, salt, starch, five-spice powder, oyster sauce, sugar, seafood soy sauce, dark soy sauce, vegetable oil.

Step:

🍪 Press the tofu with a knife into tofu paste, clean the pork and chop it into meat fillings.

🍪 Clean the scallions and cut one into small pieces, and one into long pieces for later use. Cut 3 pieces of ginger to reserve, then cut an appropriate amount of minced ginger, peel the garlic and cut the garlic slices.

🍪Put the tofu paste and pork stuffing in a bowl, add chopped green onion, ginger, salt, five-spice powder, chicken essence, stir evenly with chopsticks, and then add an appropriate amount of corn starch and stir in one direction.

🍪 Dump the mixed fillings into even-sized balls by hand, and put them on the plate for later use. It will be faster and more convenient when the stuffing is put into the pan in advance.

🍪 Pour an appropriate amount of vegetable oil into the pot and cook until it is 50% hot. Add the doughy tofu meatballs and fry on low heat.

🍪 Fry until the surface is golden brown, then use a colander to remove the oil control, and put it in the dish for later use.

🍪Leave a little oil in the pot, put the shallots, ginger slices, and garlic slices into the pot and sauté.

🍪Put in a little oyster sauce, half a bowl of water, a little sugar and salt, some seafood soy sauce, dark soy sauce, and finally add the fried meatballs, simmer for 5 minutes on low heat.

🍪 Pick out the scallion, ginger, and garlic slices from the pot and throw away, adjust a proper amount of water starch and pour it into the pot to thicken, so that the juice is evenly wrapped on the balls.

🍪 Sprinkle chopped green onion on the surface to increase the fragrance, and a tender and flavorful braised tofu meatball is completed.

📢Tips:

Be careful not to knead the meatballs too big and not easy to be cooked. One bite is most suitable. When the meatballs are cooked again, put a little less salt and sugar. When the meatballs are mixed with the filling, they are already seasoned. Just hook the meatballs. A thin layer is enough.