Su Sixi Meatballs

Overview

This vegetarian likes meatballs. It seems that my children made them many times when they were in the first or second grade of elementary school. That super vegetarian tofu lover loves them very much. However, in the past few years, I haven't done it, and the guy has forgotten it. I suddenly remembered it when I was at my mother-in-law's birthday party. When I saw the Sixi meatballs on the table, my son said with an aggrieved face: Mom, how long has it been since you made vegetarian Sixi meatballs for me? Yes, how long has it been, at least three or four years? In these three or four years, in a blink of an eye, all my children have become middle school students. So, this weekend, in the afternoon of a sauna day when there was lightning and thunder but no rain, I got into the steamer-like kitchen and pounded out a plate of large meatballs. Fortunately, there was no failure and it was quite successful. The children came out of the air-conditioned room during dinner and smiled when they saw it. Four of them ate three and the remaining one went into my husband's belly. The sweat seemed to be quite worth it

Tags

• hot dishes
• common dishes
• shandong cuisine
• old man
• autumn recipes
• wedding banquet
• dinner
• coriander
• egg
• onions
• sesame oil
• star anise
• starch
• sugar
• tofu
• baking soda
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 The water in the old tofu (northern tofu) you bought is controlled.

   

2. 2 Wear gloves and scratch thoroughly.

   

3. 3 Chop onion and ginger into mince.

   

4. 4 Put the chopped green onions, ginger and a small egg into the tofu puree.

   

5. 5 Add appropriate amount of pepper and salt.

   

6. 6 Add a little chicken essence.

   

7. 7 Add an appropriate amount of starch (I put about 60 grams) and a little baking soda (I put about 2 grams).

   

8. 8 Mix the tofu puree evenly again. At this time, the tofu paste should be in a softer state.

   

9. 9 Heat the oil in the pot until it is 50% hot, maintain medium-low heat, form the tofu puree into large balls and add them gently. After putting everything in, turn the heat to medium. At this time, shake the pot gently to prevent the meatballs from sticking to the bottom of the pot.

   

10. 10 Fry until the skin of the meatballs is golden brown and the shell becomes hard when pressed lightly.

    

11. 11 Remove and drain the oil and set aside.

    

12. 12 Leave a little oil in the pot, add onions, ginger, garlic slices and star anise and stir-fry until fragrant.

    

13. 13 Add a little oyster sauce, sugar, and adjust the taste.

    

14. 14 Add the fried meatballs, simmer for a while and then take them out. (You don’t have to cook it)

    

15. 15 Remove the tofu balls, add grated carrots and bring to a boil.

    

16. 16 Add appropriate amount of water starch.

    

17. 17 Turn off the heat and add sesame oil and minced coriander to taste.

    

18. 18 Pour the juice over the meatballs.

    

19. 19 Garnish slightly on top and serve.