Minced Tofu-Meat Martabak

Material:

• - 350 grams of white tofu, puree
• - 200 grams of minced beef
• - 30 pieces of ready-to-use Risoles leather + 20 cm in diameter
• - 2 chicken eggs
• - 3 thinly sliced ​​leeks
• - The oil for frying

Seasoning:

• - 1 small onion, roughly chopped
• - 4 cloves of garlic, crab and finely chopped
• - 1 teaspoon of powdered pepper
• - 1 teaspoon of instant broth
• - 1 1/2 teaspoons of salt
• - 1 tablespoon of oil to saute

How to make:

• Prepare a pan, heat the oil. Saute onions and garlic until fragrant and transparent. Enter minced beef. Stir and cook until the meat changes color. Lift.
• Prepare a large bowl, put the tofu mashed into it. Add sauteed meat, salt, powder broth, pepper powder and chives. Stir well. Add chicken eggs, stir until smooth and taste.
• Prepare 2 pieces of Risoles skin (because the ready-to-use Risoles skin is very thin, I use 2 copies). Fill with 1 - 1 1/2 tablespoons of filling mixture. Fold like an envelope. We recommend that while you wrap the dough filled with skin, you are also simultaneously frying spring rolls ready for frying. Because if it's too long the contents of the dough are inside the skin and not immediately fried, the martabak skin will be hollow because of the wet mixture. Unless you make your own martabak skin which is usually stronger and thicker
• Heat the oil a little in the pan using low heat to cook the martabak inside and the skin does not burn quickly. Martabak fry with the skin folds at the bottom (so that the skin is flexed properly when fried). Fried martabak until it's golden brown. Lift and drain. Do it until all the ingredients are used up.
• Serve martabak tofu while warm with cayenne pepper or bottled chili. Enjoy!

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