What can chufa do? Chufa is a kind of vegetable and fruit we often eat in autumn, but I have never had the effect of chufa to make such a delicious food.
Practice:
1. Wash pork and separate fat from thin;
2. Peel and wash water chestnut;
3. Open the salted duck egg and place the egg white and yolk separately;
4. Chop the lean meat into grains of rice, cut the fat meat into grains of pomegranate, pat and chop the water chestnut into fine pieces and put them into the basin;
5、 Then put in the chopped green onion, ginger, salted egg white, oyster sauce, pepper powder, cooking wine, and stir evenly along the same direction;
6. Mix the dry starch with a little water into a thick starch paste and pour it into the meat filling;
7. Or stir in the same direction;
8. Put a pot of water in the pot, then heat it to a low temperature, then take a big bowl, divide the meat stuffing into equal parts, take one of them, throw it hard into the big bowl, then take it out and throw it again. It's better to do this action repeatedly for 20 times, beat the meat stuffing vigorously, and then dip both hands in the water (not touching the hands, but ensuring the smooth surface of the big balls) and then take the meat stuffing and spread it into a thick pie, Put in salted egg yolk
9. Then, the ball is made into smooth big balls, and the remaining meat stuffing is also made into several big balls;
10. Put the prepared large balls into warm water, heat the small heat to the shape of the balls is fixed, boil the heat slightly after boiling for 5 minutes, skim off the foam, take out the large balls, filter the soup and keep it for use;
11. Peel the tomatoes (you can scrape them directly with a scalpel, or scald them with boiling water and bake them with fire), chop them into mud, heat them in a wok and put 20 grams of oil to fry them into red oil;
12. Pour in the filtered soup, put in anise, scallion, fragrant leaves, ginger, soy sauce and boil;
13. Put in the big balls, boil them over high heat, boil them over low heat for 40 minutes, taste the salty taste of the soup when they are almost cooked, and mix the taste with salt;
14. Put in ice sugar (if you don't like sweetness, you can leave it alone or less) and boil it. Thicken it with a little water starch. Thicken the soup a little bit and leave more juice for rice dressing.