Wineshark Cooking Class - Ninghua Tofu Balls 寧化豆腐丸

Ingredients (for 4):

• Pork - 150g
• Tofu - 1 brick
• Shiitake mushroom - 2
• Preserved vegetables - 50g
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Tapioca starch - 1 tbsp
• White pepper powder - 1/8 tsp
• Oatmeal - 8 tbsp

Procedures:

1. Wipe dry the tofu with kitchen paper and then break it up by hand. 

2. Mince the pork. Add 1 tbsp of water, then add in salt, sugar and white pepper powder to marinate for 15 minutes. Use chopsticks to swirl in one direction to make the meat sticky. 

3. Soak the dried shiitake mushroom in water. When softened, remove and cut into small pieces.

4. Rinse the preserved vegetables briefly in water, then chop into small pieces.

5. Mix the tofu, shiitake mushroom, preserved vegetables into the minced pork, Add in a table spoon of tapioca starch. Use chopsticks to swirl in one direction until all are mixed well. 

6. Scoop up a bit of the ingredients to make balls, finishing about 22-24 balls.

7. Put the oatmeal in a large bowl, and crush them by hand to more fine pieces.

8. Put the ball into the oatmeal mix and roll, ensure the ball is coated well with oatmeal.

9. Heat the pan with enough oil, then deep-fry the balls in low heat.

10. Serve with a bit of garlic salt.