Bakso Tafu

ingredients

2 liters of water

250 gr beef tetelan, choose a good quality

oil, for frying and sauteing

1 piece of tofu, a small triangle, fried half done

2 pieces of green cabbage, cut into pieces

1 stalk spring onion, thinly sliced

2 stalks celery, thinly sliced

2 tbsp fried onions

2 tablespoons tongcay ready to buy

Material Baso:

400 gr ground beef

1/3 teaspoon pepper

50 grams of wheat flour

50 g of starch

10 quail eggs, hard-boiled

1 tsp fine salt

Puree, saute until wilted:

4 cloves garlic

4 grains of red onion

10 grains of pepper round

How to Make:

1. Boil water, boil the meat until done. Meanwhile, heat 2 tablespoons oil, saute ground spices until fragrant and cooked. Pick up, put spice into the gravy. Reduce the heat, continue to cook until the flavors mingle.

2. Meatballs: Mix ground beef, salt, pepper, and two kinds of flour. Stir and knead dough until well blended meat. Divide the dough into 2 parts meat.

3. One part of the content of quail eggs make the meatballs: shape dough roundly meat for meatballs, respectively flatten and fill with quail egg, and then close the round shape again. Make sure the quail eggs are not "peep" out of meat. The rest of the batter, rounded shape without substance.

4. Enter both kinds of meatballs in the simmering water. Allow it to float on the surface of the sign is ripe. Remove and drain.

5. Enter the meatballs, mustard greens, and tofu meatballs into the sauce. Serve hot with a sprinkling of green onion, celery slices, fried onions, and tongcay.