Tofu (Northern Tofu)
|One 500-600g piece|
water with onion in it
Tofu balls. My husband loves them.
A piece of north tofu, bought and not weighed, estimated 500-600g, broken up with a spoon, just a little bit, and the back also need to be mixed by hand.
The ginger is chopped and reserved.
We don’t have any pepper noodles in the house, so we’ll cook the peppers in a dry pan over low heat.
After frying, watch the heat.
The peppercorn noodles, after rolling them out, were more fragrant than the ones you buy, probably because they were cooked.
After rolling out the noodles
Soak up some green onion water and pour it into the tofu. Green onions do not. (Note: Before, I always chopped green onions and threw them into the tofu, and the finished balls will have black spots, but less water. Choose which method you use. I decided to cut the green onion next time, the black spot does not matter, save the soup more balls are not well shaped)
Add the eggs, pepper noodles, ginger foam, starch.
(I put a little bit of flour in because I poured tofu soup in too, so I can’t pour tofu soup later)
Put on gloves and grab all the ingredients evenly.
Use your hands or a spoon to assist in making a ball shape. Pure tofu.
This one is a ball with shredded carrot in it.
In this heat, fry until golden brown, float up, it’s cooked, pull out, put in a dishpan and line with some blotting paper.
The balls are done.
Made well, with a heavier shade of carrot.
Finished balls, pure tofu.
Deep fried really much, very delicious, fire and salt are put in a good will be delicious, do it, dry eat also delicious, make toppings balls, or cabbage balls soup, all kinds of delicious!