The balls that northerners must make in the New Year, fry more than once and hoard the refrigerator, eat as you go, Chinese New Year's Eve and save trouble
There are still about 10 days to go to the New Year, the more you come to the year before, you feel more and more busy, not to mention the cleaning inside and outside the home, that is, to prepare for the New Year's family's food and drink and banquet these things, it is busy enough for several days, some can be hoarded in advance or have to hoard goods in advance, otherwise the first few days of the New Year will not be busy at all.
Before the New Year, some dishes can also be prepared in advance, frozen or refrigerated in the refrigerator, so that Chinese New Year's EveChinese New Year's Eve meals or during the New Year, there will be no rush.
We here before the New Year to "go oil", that is, fried some food, fried all kinds of balls that must be done, meatballs, seafood balls, vegetarian balls, etc., all kinds of balls are fried in advance, during the New Year or boiled soup or braised on a lot of trouble.
I remember when I was a child, I was most looking forward to the day of "walking oil" before the New Year, because of the lack of materials at that time, there was no oil and water in cooking on weekdays, and on this day, the children would surround the pot table early, and the mother fried the balls on a few for us to eat, and I couldn't care less about the hot mouth, and quickly stuffed it into my mouth to eat a lot.
I especially like the mother fried tofu balls, is made of old tofu and pork stuffing together made of balls, fried balls outside the crispy inside soft and tender, hot and cold are delicious, fried balls in the shade, can be stored for many days, until now, every New Year my family to fry some tofu balls, the specific method to share, like can try to see.
【Fried tofu balls】
Ingredients used: pork plum blossom meat, old tofu, eggs
Seasonings: salt, soy sauce, oyster sauce, cooking wine, ginger, white pepper, vegetable oil
Preparation steps:
1: Prepare a little pork plum blossom meat cut into small pieces, put it in the meat grinder and stir it into a delicate pork filling, put the pork filling into a large bowl.
2, fried tofu balls must use old tofu, tender tofu water content is too high is not OK, the old tofu by hand crushed, added to the pork filling and then scratched and mixed evenly.
3, add an egg white, add some soy sauce, oyster sauce, cooking wine, ginger, and then an appropriate amount of salt and starch, starch I use potato starch.
4, and then use chopsticks to stir evenly, will be in this more viscous state, if it is relatively thin, a small amount of starch stirred evenly.
5: Take some tofu pork filling and use your hands to form tofu balls.
6, add enough vegetable oil in the pot, burn to 70% hot, use chopsticks to insert into the oil to test it, there will be dense small bubbles around, at this time put in some tofu balls to start frying, fry until the surface of the balls is slightly charred, control the oil fishing out.
Fried tofu balls can be refrigerated after cooling, cooking soup stews do not need to be frozen, direct cooking is very convenient, a more fried point new year will save a lot of trouble, new year croquettes, don't always add steamed buns, may wish to try this tofu balls, boiled soup stew are delicious.
Cooking Tips:
1, the ratio of tofu and pork, my family is usually 2:1 to 3:1 ratio, this more or less does not matter.
2, balls in the frying process, the oil should be a little more easier to fry, do not rush to turn when put into the pot, after setting and then shake the pan to make it evenly heated.
3, after the fried balls are cooled, see how much to use at a time, and put them in a sealed bag and directly freeze save.
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