* 150g mashed fresh tofu skin * 300g vegetarian meat pulp * 300g tofu * 150g celery * 1/3 carrot * 6 dried shiitake mushrooms, presoaked in water * 300g water chestnuts * 20g ginger * 15g salt * 20g sugar * 30g white pepper powder * 15g white sesame oil
Directions:
1. Peel the carrot and mince it. Mince the celery, ginger, mushrooms and the water chestnuts.
2. Put the minced ingredients in a gauze bag, squeeze the water out, and transfer them to a bowl. Place the tofu into the gauze bag, crush it and squeeze it dry, and also transfer to the bowl.
3. Mix in the mashed tofu skin and vegetarian meat pulp, and add the white pepper powder, salt, sugar, sesame oil and mix everything together. Form into balls about the same size.
4. In a pan, heat up oil, and fry the balls until golden.
5. Boil water in a pot, add some salt, and blanch some seasonal vegetables such as broccoli, baby carrots and baby corn.
6. To serve, plate the vegetarian meatballs and decorate with the blanched vegetables.
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Ingredients:
* 150g mashed fresh tofu skin
* 300g vegetarian meat pulp
* 300g tofu
* 150g celery
* 1/3 carrot
* 6 dried shiitake mushrooms, presoaked in water
* 300g water chestnuts
* 20g ginger
* 15g salt
* 20g sugar
* 30g white pepper powder
* 15g white sesame oil
Directions:
1. Peel the carrot and mince it. Mince the celery, ginger, mushrooms and the water chestnuts.
2. Put the minced ingredients in a gauze bag, squeeze the water out, and transfer them to a bowl. Place the tofu into the gauze bag, crush it and squeeze it dry, and also transfer to the bowl.
3. Mix in the mashed tofu skin and vegetarian meat pulp, and add the white pepper powder, salt, sugar, sesame oil and mix everything together. Form into balls about the same size.
4. In a pan, heat up oil, and fry the balls until golden.
5. Boil water in a pot, add some salt, and blanch some seasonal vegetables such as broccoli, baby carrots and baby corn.
6. To serve, plate the vegetarian meatballs and decorate with the blanched vegetables.