Bean Curd Balls In Soup


1/2 lb. bean curd

2 egg whites.

1 oz. Fish meat mashed.

1 oz.

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Chicken meat chopped fine.

1 tbsp. Cornstarch dissolved in water.

1 tbsp. Sherry.

Salt to taste.

1 tsp. Baking soda.

2 cups vegetable oil 1/2 cup clear broth.

A piece of dried bamboo shoot soaked in water.

To Prepare:

1. Mash bean curd, mix with egg whites, mashed fish, chicken, cornstarch, sherry, salt, and soda.

2. Roll the mixture into balls and fry in a preheated oiled pan over a medium flame until golden brown.

3. Bring the broth to a boil, add bean curd balls, bamboo, cabbage hearts, and salt and cook for 15 minutes. Add the remaining cornstarch and serve.

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