Fancy Steamed Doufu Balls


2 tbsp. Each chopped chicken, chopped pork,

Chopped fish meat, chopped shrimp, and chopped ham.

1 tsp. Sherry.

1 tbsp. Scallion and ginger */2 lb. Mashed bean curd.

4 dried shrimp chopped.

5 dried mushrooms soaked in water.

A piece of bamboo, cooked and chopped.

4 egg whites.

2 tbsp.

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Wheat floor.

Pepper powder and salt to taste.

2 tbsp. Cornstarch dissolved in water.

3 cups broth.

Tomato, cut into wedges.

2 leaves cabbage.

To Prepare:

1. Combine chicken, pork, fish, shrimp, sherry, scallion and ginger juices. Add bean curd, chopped ham, dried shrimp, mushroom, bamboo, egg whites, flour, salt, cornstarch and roll into about 5 balls to steam for half an hour. Put the balls in a soup pot.

2- Heat 3 cups broth, add salt, tomato, cabbage leaves. Bring to a boil, pour the soup over the balls and serve.

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