SIMMERED BEAN CURD BALLS

Ingredients:

1/2 lb. bean curd

2 oz. minced pork

3 egg whites

2 tbsp. wheat flour

Salt to taste

1 tsp. sherry

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.

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