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Tofu Lionhead


Tofu 1
Yam 20 grams
50 grams of water chestnuts
20 grams of carrots
Onions 50 grams
Fungus 30 grams
Kale dish a
200 grams of ground pork
1 tablespoon cornstarch


A. 1 tablespoon soy sauce
1 tsp sugar
Wine 1 tsp
1 tablespoon ginger mud
Sesame oil amount
1 tablespoon diced green onion
Chicken powder 1/2 tsp
The right amount of cornstarch
B. stock 200cc
1/2 tablespoon wine
Pinch of salt
2 to 3 drops of soy sauce
C. a little cornstarch


 1. tofu into the boiling water and boil hot two minutes, with heavy pressure in addition to the water reserve.
 2. yam mill mud; water chestnuts, carrots, onions are finely chopped; after the fungus boil hot mince; after kale boil hot soak in cold water to cool reserve.
 3. Place the tofu through the screen, pressed into a pulpy spare.
 4. Place the ground pork, materials and practices 2 A seasoning mix and stir until a thick elastic form, then add 1 tablespoon cornstarch Hunban uniform.
 5. After the material shape into 4 balls like practice, one placed in the pan 160 ℃ (low oil) and fry until golden brown surface picked up.
 6. B seasoning broth to the fire heat, add the remaining seasoning B material seasoning, then add the meatballs practice Cook about 5 to thicken sauces C after dish, garnish with kale dish .


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