Minced Meat Bean Curd Balls
Ingredients A:
300g minced pork
1 Japanese egg bean curd, smashed
10g dried sole, fried, grounded
2 tbsp chopped water chestnuts
1 tbsp chopped spring onion
1 tsp cornflour
Ingredients B:
2 tbsp shredded black mushrooms
some sliced carrots
1 tsp minced garlic
6 stalks choy-sum, blanched, for garnishing
Seasoning A:
1 tsp salt and a dash of pepper
Seasoning B:
100 ml stock
1/2 tsp salt
1/2 tsp sesame oil
1 tsp cornflour
Method:
1. Mix ingredients A and seasoning A thoroughly. Shape mixture into small balls and arrange onto a greased steaming tray. Steam for 10 minutes till cooked.
2. Heat 1 tbsp oil in wok and saute minced garlic till fragrant. Add in mushroom shreds and stir well. Add in seasoning B, carrot, bean curd balls and bring to boil. Thicken with cornflour mixture and bring to a boil. Dish up and arrange on a serving platter. Garnish with blanched choy-sum.
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