Rambutan Tofu Recipe

Ingredients

• White tofu, puree - 200 grams
• Chicken fillet, minced - 100 grams
• Quail eggs, boiled and peeled - 20 pieces
• Chicken egg - 1 egg
• Garlic, puree - 3 cloves
• Wheat flour - 2 tbsp
• Green onion, thinly sliced ​​- 1 stick
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Pepper - 1/2 tsp
• Dry noodles, coarsely squeezed - 200 grams
• Right amount of oil
• See Mother's Recipe Version

Plans

• In a bowl, mix the tofu, minced chicken, eggs, garlic, flour, scallions, salt, sugar, and pepper. Stir well.
• Take 1 tablespoon of dough and flatten it in the palm of your hand. Place 1 quail egg in the middle of the dough. Cover and round the dough into a ball. Do it until the dough runs out.
• Roll the balls in the dry noodle squeeze until completely coated.
• Heat a lot of oil. Fry the tofu balls in hot oil over medium-low heat. Cook until golden brown. Lift and drain.
• Ready to be served.
• 1. Chicken meat can be replaced or combined with shrimp meat.

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