Method for wrapping bean curd balls with cabbage

1. Drain half a box of tofu and cut half a box into cubes;

2. Cut ginger into powder;

3. Blanch the rape and put it at the bottom of the bowl;

4. Wash the mutton and mince it with a meat grinder. Add Jiang Mo, eggs, starch, tofu, salt and pepper and mix well;

5. Knead into balls and steam for about 15 minutes;

6. After the wok is heated, add 1 bowl of soup to boil tofu and mushrooms, add seasoning, thicken, sprinkle with pepper, sesame oil and meatballs and stew for a while.

500 grams of mutton stuffing, 200 grams of tofu, 500 grams of green vegetables (vegetables, rape and cabbage) and 2 eggs.

Accessories: sesame oil 15g, monosodium glutamate 10g, soy sauce 50g, refined salt 12g, starch 20g, onion and Jiang Mo each 10g.

Production method: 1. Mix chopped tofu and minced meat, minced onion and ginger, 7 grams of refined salt, eggs, soy sauce and starch with a little water to make a paste; Wash vegetables and cut them into filaments for later use.

2. Pour the water into the pot and bring it to a boil. Squeeze the bean curd into balls with the size of 1.5cm, put them in a pot, then add shredded vegetables and refined salt, and finally add oil and monosodium glutamate.

Ingredients: 250g mutton (fat and thin).

Accessories: Tofu (North)100g, Chinese cabbage 50g, mushrooms (fresh) 30g, eggs 50g.

Seasoning: 5g of onion, 3g of soy sauce, 3g of ginger juice, 3g of salt, 5g of starch (corn), 2g of pepper and 5g of yellow wine.

Gourmet practice?

1. Cut tofu into small pieces, wash cabbage and cut into small pieces;

2.？ Soak mushrooms until soft, and cut into pieces for later use;

3. Chop the mutton stuffing into a bowl, add eggs, chopped green onion, soy sauce, ginger juice, salt, starch, pepper and yellow wine, mix well to form stuffing and squeeze into small meatballs;

4. Boil the clear water in the pot, first add the meatballs, then add the mushrooms, Chinese cabbage blocks and tofu blocks, and finally add a proper amount of yellow wine, adjust the taste and boil.