Simmered Bean Curd Balls


1/2 lb. bean curd

2 oz. Minced pork.

3 egg whites.

2 tbsp. Wheat flour.

Salt to taste.

1 tsp.

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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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