1/2 lb. bean curd
2 oz. Minced pork.
3 egg whites.
2 tbsp. Wheat flour.
Salt to taste.
Simmered Bean Curd Balls Photos
Click to Photo for Next Images of Simmered Bean Curd Balls
2 tbsp. Cornstarch dissolved in water.
1 tsp. Each scallion and ginger juices.
2 cups vegetable oil.
6 black fungus soaked in water.
1 dried bamboo shoot soaked in water.
1 cup clear broth.
1 tbsp. Soy sauce.
1 tbsp. Ham chopped To Prepare:
1. Mash bean curd and mix with half of the minced pork, egg whites, flour, salt, a little sherry and cornstarch, ginger and scallion juices. Roll into balls.
2. Heat oil in a pan over a high flame, flatten the balls with a spatula and put them in the pan. Fry on two sides until golden brown.
3- Heat a little oil in a pan over a high flame, add bamboo slices, fungus, sherry, broth, soy sauce, ham, pork, and bean curd balls. Simmer for two minutes. Add the dissolved cornstarch and serve.