Traditional Chinese Processed fried meatballs using tofu residue: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Processed fried meatballs using tofu residue as raw material: Fermentation Process, Recipe & Home Production Guide (Tofu (Bean Curd)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3260 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Processed fried meatballs using tofu residue as raw materialRaw material formula Tofu dregs, milk, wheat flour, butter, fish, meat, carrots, potatoes and corn.Preparation method First, add cream, etc. to wheat flour and heat it, then add milk, heat and stir to make a white paste. Mix approximately equal amounts of tofu residue with the paste, use a blender to process it into materials suitable for processing fried meatballs, then add fish, meat, carrots, potatoes, corn and other auxiliary materials (one or two kinds can be added), process it into a certain shape and then quickly cool, solidify or roughly solidify, and then slowly freeze to an easy-to-restore state, or continue to freeze. Before frying, make the surface of the formed object soft, wrap it with flour batter, then roll a layer of bread flour on the surface, and fry it into meatballs.Example First prepare the white paste:250g wheat flour, 800-900g milk, 800g water, 100g fatCream, salad oil and other fats can be used as grease. …
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