Tofu meatball
Step 1 . Cut 1 piece of old tofu into diced tofu and put it into a bowl for standby.
Step 2 . 1 large green pepper, seeded and peeled, sliced and set aside.
Step 3 . One tomato, with a cross knife, soaked in boiling water for 5 minutes, tear off the skin, cut off the persimmon stem, and then cut into diced tomatoes for use.
Step 4 . Cut a proper amount of front blade meat into diced meat and put it into a tofu basin. Add an appropriate amount of ginger, onion, salt, white pepper and an egg yolk in the basin, then add an appropriate amount of cornstarch, and stir well.
Step 5 . When more oil is removed from the pot and the chopsticks are heated, bubbles appear quickly, that is, the oil temperature is appropriate. Squeeze out the tofu balls by hand, put them into the pot, turn the tofu balls with a spatula to separate them, fry the surface hard and pour them out. Burn the oil again into high-temperature oil, put in tofu balls, fry until the surface is golden, and then pour it out.
Step 6 . Remove the oil from the pot, add glutinous rice cake and pepper to stir fry until fragrant, and then add tomato granules to stir fry and melt. Stir fry and melt, add an appropriate amount of broth, add tofu balls and soy sauce, and stir fry evenly. Stir fry evenly and then collect the juice over high fire. When the soup is appropriate, add green peppers, add an appropriate amount of chicken essence, stir fry evenly, and the green peppers are cut off. It's delicious.
Step 7 . Finished product drawing
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