BOILED BEAN CURD BALLS

Ingredients:

1/2 lb. bean curd

3 oz. fish meat

3 egg whites

2 tsp. wheat flour

Salt to taste

1 tsp. each scallion and ginger juices

2 tbsp. cornstarch dissolved in water

1 tsp. sherry

2 cups clear broth

2 leaves of Chinese cabbage

2 dried mushrooms soaked in water

1 tomato, sliced

To Prepare:

1. Mash bean curd and mix with fish, egg whites, flour, salt, scallion and ginger juices, cornstarch, and sherry and roll the mixture into 5 small balls. Simmer in boiling water and put in a big bowl.

2. Bring the broth to a boil, add the cabbage, mushrooms, tomato, salt, and pour the soup over the bean curd balls and serve.

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