After entering the autumn, the weather gradually changed from hot to cool, the temperature difference between morning and evening was larger, and people's appetite seemed to be awakened by the autumn wind. It is said that after entering the autumn, it is necessary to supplement, and it is better to paste some autumn fat to survive the cold winter. Do you like to stock up on some croquettes as much as I do, and put a few in noodles, stews, and shabu-shabu? After autumn, I have a special love for lotus balls, glutinous rice balls, shiitake mushroom balls, radish balls, etc., especially tofu balls, which are fried a little more at a time, crispy and delicious, and not hard for a long time.
How to fry tofu balls to make them delicious? Some people say that tofu has a large water content, no stickiness, and a bean smell, and it is certainly not satisfactory to fry it; some people say that fried tofu balls only need tofu, pinch it is not enough; others say that croquettes must be added to flour, and a few large spoons will be put in to finish the work. In fact, these statements and practices cannot withstand the test of practice, and practice is the only criterion for testing truth, and it is also the only way to test whether these statements can be fried into balls. If you want the tofu balls to be delicious and not hard for a long time, you can add 3 kinds of ingredients to make a craftsmanship comparable to that of a chef.
The three ingredients added to tofu are sweet potato starch, steamed buns, and baking powder, which are very common in our daily lives.
<h1 class="pgc-h-arrow-right" data-track="4" >Why do you need to add steamed buns to make tofu balls? </h1>
Many people may think that I am making up steamed buns, as long as you make it once, you know that such a taste is unforgettable, what is fragrant, salivating, endless aftertaste, praise is difficult to describe its deliciousness. The moisture of tofu is sufficient, and after adding salt and soy sauce, a lot of water will precipitate. This moisture will make the balls out of shape and brittle under the pan. Steamed buns, especially the remaining ones of the first day, are relatively dry and absorb large amounts of water, and after being added, they just absorb the moisture of tofu and avoid the loss of tofu nutrition.
<h1 class="pgc-h-arrow-right" data-track="6" > tofu balls</h1>
【Ingredients】
400 grams of old tofu, 200 grams of lean meat, green onion, ginger, peppercorns, salt, soy sauce, monosodium glutamate, 1 steamed bun, 1 egg, 5 grams of baking powder, 100 grams of sweet potato flour, 50 grams of flour, oil, cooking wine
【Directions】
(1) We take out the old tofu and put it in a bowl, add 1 spoonful of salt, add water to the tofu, and soak it for an hour. It is best to soak it the first day and do it the next day, so that you can better soak the bean smell of tofu. The reason for choosing old tofu is that it is fried to taste better than tender tofu, and its water is less than that of tender tofu.
(2) After the tofu is soaked in water, we fish it out and cut it into small pieces and put it in the pot. Add a little salt to the pot and add water without blanching the tofu. Boil the water and cook for about 1 minute, then pour into the meat grinder. Blanching old tofu can remove part of the bean smell, and if it is acceptable, do not blanch water.
(3) Pour the tofu into the meat grinder and add 1 point of salt to the minced and put it into a bowl. Add salt to increase the bottom taste, this step should not be saved. Tofu can also be crushed by hand, but it is not made evenly by grinder without being kneaded by hand.
(4) We prepare a leftover bun for the first day, tear it into small pieces by hand and put it into the meat grinder. Turn on the meat grinder and grind into minced pieces and pour into a bowl. The minced buns are delicate and fused with tofu.
(5) We wash the pork and cut it into small pieces, put it into the meat grinder and grind it into minced meat. Add corn starch, cooking wine, soy sauce, green onion and ginger water to the minced meat and stir well.
(6) We pour minced meat and steamed bun into tofu, and then add sweet potato starch, eggs, baking powder, flour, salt, soy sauce, monosodium glutamate, and cooking oil. Stir them well with chopsticks and leave for 30 minutes.
(7) After standing for 30 minutes, we stir the tofu and the like again with chopsticks to prevent the water from analyzing.
(8) When the oil temperature reaches 60% heat, rub the tofu into balls by hand and put it into the pot. The oil temperature here can be measured with a chopstick, and when the chopsticks are inserted into it, there are many small bubbles around the place, and the oil temperature meets the requirements of frying things.
(9) When frying tofu balls, fry them over low heat. Everyone looks at the balls in the picture below, round and slippery, and there is no deformation at all.
(10) When the tofu balls are all floated up, the surface is golden and can be fished out of the drained oil to eat.
Mom Tips
Tofu balls look very simple, but the steps are a little more complicated. There are a few small details that you should pay attention to and share with you.
(1) After all the fillings are adjusted, we will add 1 spoonful of oil to the filling and mix it. This is done to lock in the moisture of the filling and taste good. In addition, the tofu has a lot of moisture and high oil temperature, and the balls are likely to be splashed out when fried in the pot, causing unnecessary damage.
(2) Minced meat, steamed buns, and tofu are best operated by a meat grinder, so that the particles are uniform, delicate, and taste good. If chopped with a knife, not only are the ingredients everywhere, but the size of the cut is uneven, and the finishing taste is not good.
What are the 3 ingredients for the fried tofu balls?
Fried tofu balls need to add steamed buns, sweet potato starch, baking powder these 3 kinds of ingredients, everyone know why? Steamed buns absorb water, so that the tofu balls will not be too soft; the stickiness of sweet potato starch is large, which will not cause the tofu balls to be broken into shape when they are put into the pot; baking powder can improve the taste. Don't look at the 3 kinds of materials are inconspicuous, the difference between adding and not adding is very large.
Conclusion: Tofu balls everyone knows how to make it, interested friends can try it. If you have other practices, leave a comment below and communicate together. I am Bao Mama's private room 7788, an office worker who likes to tinker with meals. Every day around the stove, pots and pans and work, tired and happy. I will do my best to share my family's three meals and four seasons, provide you with reference, and also record my lost youth, and look forward to communicating with you. Cooking skills are limited, please be more inclusive, welcome to comment, like, forward.