Pork Meatballs with Tofu and Cabbage is a comforting dish, simple, healthy and hearty. It can be served with white rice by itself as it is soupy and there’s tofu and meatballs to go with it. This dish can be done at home in a relatively short time. The pan-fried pork meatballs are tender and taste perfect with the soft tofu while the Chinese cabbage soup is just delicious with all the flavours.
~a comforting dish, simple, healthy and hearty and it can be served with white rice by itself~
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Pork Meatballs with Tofu and Cabbage
Ingredients
- 250 g minced pork with fats
- 1 box silken tofu
- 200 g Chinese cabbage
- 300 ml chicken broth - Swanson brand
- 150 ml water
- 2 slices ginger
- 1-2 stalks spring onion - cut to section
- 1/2 tbsp light soy sauce
Marinade
- 1/2 tsp light brown sugar
- 3/4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tsp chicken powder
- dash of pepper
- 2 tsp corn flour (starch)
- 1/2 tsp sesame oil
- 2 tbsp corn oil
Instructions
- Place the minced pork into a bowl together with the marinade and mix well. Using a pair of chopsticks and stir in one direction till minced pork becomes sticky. Then knead into small meatballs and set aside. Rinse and cut the cabbage to about 11/2 inches wide. Cut tofu into small blocks.
- Heat a little oil in a frying pan. Fry the meatballs on both sides until fragrant. Cover and cook for 2 minutes until done. Dish up.
- In a pot, add the chicken stock and ginger slices to boil. Add water and the shredded cabbage and bring to boil again, cover with lid and change to medium heat, simmer for 5 minutes.
- Arrange fried meatballs and cut tofu on top. Add 1/2 tablespoon of light soya sauce and bring to boil again over high heat and cook for another 10 minutes. Lastly add spring onion and cook for another one minute. Serve immediately.
- 香煎肉丸豆腐白菜锅
- 简单的食材又健康营养，有这道就足够了。有汤，有豆腐和白菜，还有香煎的肉丸子！都不再须要煮别的菜了~
- 材料：
- 250克 半肥猪肉碎（绞肉）
- 1盒 滑豆腐
- 200克 白菜
- 300毫升 鸡腿（Swanon 牌子）
- 150毫升 请水
- 2片 姜
- 2根 青葱，切段
- 1/2汤匙 酱请
- 腌料
- 1/2茶匙 黄糖
- 3/4汤匙 酱请
- 2茶匙 黑酱油
- 1茶匙 鸡精粉
- 胡椒粉，适量
- 3茶匙 玉米淀粉
- 1/2茶匙 麻油
- 2汤匙 玉米油
- 做法：
- 猪肉碎放在大碗中和腌料混匀，用筷子顺着一个方向搅打至肉碎起胶， 然后搓成肉丸子，备用。冲洗白菜然后切成粗条（约1.5寸半）。豆腐切块状。
- 烧热炒锅，加少许油，放入肉丸两面煎香，盖上盖慢火焗2分钟，盛起备用。
- 在锅内加入鸡汤和姜片，煮至大滚，加入清水，大白菜再煮滚，盖上盖中火焖煮5分钟。
- 然后排上肉丸子和豆腐及1/2汤匙酱请煮再煮10分钟。最后加入葱段煮1分钟即可享用。