# 1块豆腐加3根丝瓜，不用炒，不用炖，出锅连汤汁都不剩，超过瘾！

Source: https://www.youtube.com/watch?v=9_3Ng-gM7AQ
Recap page: https://rapidrecap.app/video/9_3Ng-gM7AQ
Generated: 2025-12-27T02:33:31.622+00:00

---
## Quick Overview

This recipe creates flavorful, juicy meatballs (stuffed with shredded loofah/silk gourd) served over tofu, topped with a simple tomato sauce, achieving a delicious result without frying or adding extra water to the sauce base.

**Key Points:**
- The recipe uses 3-4 loofah (silk gourd) shredded and salted to extract water, which is then mixed with ground pork to make the meatball filling.
- The meatball mixture is seasoned with salt, soy sauce, oyster sauce, white pepper powder, and one egg before being formed into balls (02:08).
- The meatballs are placed on diced tofu and steamed over high heat for 12 minutes (02:15).
- A sauce is prepared by sautéing diced, peeled tomatoes over low heat without oil until they release their juices (02:44).
- The tomato sauce is seasoned with soy sauce and thickened using the reserved loofah juice mixed with starch (03:00).
- The finished meatballs and tofu are topped with the tomato sauce and garnished with chopped green onions to complete the dish (03:23).

![Screenshot at 02:15: The raw meatballs, incorporating the shredded loofah, are arranged neatly on top of cubed tofu, ready to be placed in the steamer for the 12-minute cooking time.](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-02-15.jpg)

**Context:** The video demonstrates a Chinese home cooking tutorial for making steamed meatballs stuffed with shredded loofah (silk gourd), served atop cubes of soft tofu, and finished with a homemade tomato sauce. The process emphasizes keeping the meatballs juicy and healthy by steaming them instead of frying, and incorporating the loofah for texture and freshness.

## Detailed Analysis

The tutorial details making steamed meatballs stuffed with shredded loofah (silk gourd) and serving them over tofu, smothered in a tomato sauce. First, 3 to 4 loofahs are peeled, trimmed, and shredded, then salted for ten minutes to draw out excess moisture, which is then squeezed out and reserved (00:03-01:28). Separately, a block of lean pork is sliced and minced (00:30-00:41). The minced pork is mixed with the minced scallions and ginger (00:53-01:04), seasoned with salt, soy sauce, oyster sauce, white pepper, and one egg (01:05-01:17), and mixed until the meat paste becomes sticky (01:18). The squeezed loofah shreds are then incorporated into the meat mixture and mixed thoroughly (01:33-01:39), followed by two spoonfuls of starch (01:42-01:46). The mixture is formed into balls (02:08) and placed on diced tofu, then steamed over high heat for 12 minutes (02:15). While steaming, a sauce is prepared by dicing a tomato (after blanching to remove the skin) and sautéing it over low heat without oil until it breaks down into a sauce (02:34-02:55). The reserved loofah juice is mixed with one spoonful of starch to create a slurry, which is then added to the tomato sauce and cooked until thickened (02:57-03:06). Finally, the steamed meatballs and tofu are topped with the tomato sauce and garnished with chopped green onions, resulting in a dish described as juicy, savory, and slightly sweet from the loofah, suitable for all ages.

### Preparation of Loofah

- Peel and shred 3-4 loofahs
- Salt for 10 minutes to draw out water
- Squeeze out water and reserve the liquid (juice) (00:03-01:28)

### Meatball Preparation

- Mince lean pork
- Mix pork with minced scallions and ginger
- Season with salt, soy sauce, oyster sauce, white pepper, and one egg
- Mix until sticky and then incorporate the shredded, drained loofah and two spoonfuls of starch (00:30-01:47)

### Forming and Steaming

- Form the mixture into balls and place them on diced tofu
- Steam in a pot over high heat for 12 minutes (02:05-02:22)

### Tomato Sauce Preparation

- Score a tomato, blanch it to remove the skin, and dice it finely
- Sauté the diced tomato over low heat without oil until it breaks down into a sauce (02:23-02:55)

### Sauce Finishing

- Thicken the remaining loofah juice with one spoonful of starch to make a slurry
- Add the slurry to the tomato sauce and cook until thickened (02:57-03:06)

### Final Plating

- Pour the sauce over the steamed meatballs resting on the tofu
- Garnish with chopped green onions (03:14-03:26)

![Screenshot at 00:01: Initial ingredients laid out: a block of tofu and three whole loofahs \(silk gourds\).](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-00-01.jpg)
![Screenshot at 00:14: The process of shredding the loofah using a mandolin-style grater attachment.](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-00-14.jpg)
![Screenshot at 00:39: The lean pork has been finely minced using a cleaver on the cutting board.](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-00-39.jpg)
![Screenshot at 01:05: Seasonings \(salt, soy sauce, oyster sauce, white pepper\) being added to the minced pork, scallions, and garlic mixture.](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-01-05.jpg)
![Screenshot at 02:15: The raw meatballs are arranged on top of the cubed tofu on a plate, ready for steaming.](https://ss.rapidrecap.app/screens/9_3Ng-gM7AQ/00-02-15.jpg)