White Tofu and Eel Balls

White Tofu and Eel Balls

　　White Tofu and Eel Balls

Ingredients:

One 500g eel, two pieces of red fermented tofu, 20g minced garlic, 2.5g Shaoxing wine, 5g MSG, 10g sesame oil, one egg, 100g cornstarch, 0.5g ground white pepper.

Method:

(1) First, slaughter the eel, remove the mucus, wash and dry it with a clean cloth. Remove the flesh, then score the fish meat in a floral knife pattern and shape it into eel balls for later use.

(2) Mix the red fermented tofu, wine, MSG, white pepper, and sesame oil together. Add the eel balls and marinate for about 5 minutes. Then mix in the egg white and cornstarch for later use.

(3) Heat the wok, add a little cooking oil first, sauté the minced garlic until it becomes garlic oil and set aside. Clean the wok, heat it again, pour in cooking oil, and when the oil reaches 180°C–200°C, add the eel balls and deep-fry until cooked through. Place them on a plate, then drizzle with the garlic oil to finish.

Characteristics:

Bright color, crispy and fragrant taste.