Ingredients
Main ingredients: Carrot (80g), white radish (80g), potato (80g), sweet potato (80g), soft tofu (200g)
Secondary ingredients: Soybean flour (10g), baby bok choy (50g), egg (1)
Seasonings: Scallion (5g), soy sauce (15g), ginger (5g), sugar (3g), white pepper (1g), MSG (2g), rapeseed oil (30g), Shaoxing yellow wine (10g)
Preparation Steps
Peel all four types of root vegetables, boil them until completely tender, mash each into a smooth paste, and squeeze out excess moisture.
Wrap the soft tofu in cheesecloth to thoroughly drain surface moisture, then mix it evenly with the four vegetable pastes.
Crush the ginger, tie the scallion into a knot, and wash the baby bok choy.
Cooking Steps
Add the egg, soybean flour, and a pinch of salt to the vegetable-tofu mixture; stir thoroughly. Divide the mixture into four equal portions and shape each into a flattened ball with a diameter of approximately 12 cm.
Heat the rapeseed oil in a wok to medium-high heat (approx. 180°C/350°F). Fry the prepared balls until the surface turns golden brown, then remove and drain the oil.
Leave a small amount of oil in the wok; sauté the ginger and scallion knot until fragrant. Add 100ml of vegetable stock, soy sauce, sugar, white pepper, MSG, and Shaoxing wine to season.
Add the fried balls and baby bok choy to the wok; simmer over low heat until the ingredients have fully absorbed the flavors.
Remove the baby bok choy first and arrange it in a radial pattern on a serving plate, then place the four vegetable balls on top.
Heat the remaining sauce in the wok, thicken it with a light starch slurry, and pour it evenly over the balls to finish.
