Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Everyone knows that people who do cooks especially like routines, such as fish and meat shreds without fish, husband and wife lung slices without husband and wife, tiger dishes without tigers, then we make a fish fragrant tofu ball today, it is obvious that there is no fish in the balls! But no fish can be better than fish, at least better than fish and tofu sold in supermarkets.
1. Prepare the ingredients
Prepare 1 piece of old tofu and use the back of a knife to form the tofu residue.
Prepare 200 grams of pork filling, preferably hand-chopped and mixed with tofu residue.
Add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper, 5 grams of soy sauce, 5 grams of oyster sauce to freshen, pour a little onion and ginger water, beat in an egg, make the filling more smooth and tender.
Stir in one direction for about 2 minutes, and beat all the sauce into the filling, until the filling can be formed into a ball, so that the fried balls are more flavorful and less loose.
2. Proceed to make the balls
Prepare a plate and grab a handful of starch, take an appropriate amount of filling, form a round ball in the palm of your hand, and then wrap a layer of starch on the ball.
The starch can make the fried balls crispy on the outside and tender on the inside, and the balls are kneaded to prepare small ingredients
Cut a piece of ginger into minced ginger, pat a few grains of garlic into minced garlic, and chop two pickled peppers for later.
3. Mix the fish sauce
Prepare a sauce bowl, add 15 grams of sugar, 1 gram of pepper, 10 grams of light soy sauce, 10 grams of aged vinegar, 10 grams of cooking wine, 2 grams of salt, then add 3 grams of dark soy sauce to color, and then stir to open the seasoning.
Start croquettes
Burn oil in the pot, when the oil temperature is 50% hot, roll the balls along the edge of the pot into the pot, you can avoid splashing oil, and then keep shaking the pan to prevent the balls from sticking to the bottom of the pan, keep the low heat and fry for about 2 minutes, and pour out the oil control when the balls are set and the surface is golden.
Leave the bottom oil in the pan and start cooking
Pour in ginger garlic and other small ingredients to burst out the spicy taste, then pour an appropriate amount of water from the side of the pot, pour in the prepared fish fragrant bowl and stir well, after the water boils, pour the balls into the pot and simmer for 8 minutes
After 8 minutes, the soup is thickened, the balls are also ruddy and shiny, and then pour a little sesame oil to make the dishes more bright, turn well, and then you can put the balls on the plate, sprinkle a little green onion, and you can eat it.
Ah Fei had something to say:
1. The ratio of sugar to aged vinegar is three to two
2. After pouring in the fish bowl, cover the pot as soon as possible, so as not to stimulate the fish aroma and dissipate too quickly.
3. The soup is as thick as possible, so that the dish tastes at the same time, but also ensures a certain degree of brightness.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!