Ingredients: carrot150g, tofu 300g, lotus root100g, salt 3g, monosodium glutamate 2g, ginger 2g, pea starch 8g, salt and pepper 3g and salad oil 50g.

Exercise:

1. Grind tofu into paste and put it in a pot; Peel carrots and lotus roots, wash them, and cut them into mung bean-sized particles; Wash ginger and cut into powder; Starch is mixed with proper amount of water to make wet starch about 15g.

2. Soak the fine particles of carrot and lotus root in a boiling water pot, take them out and put them in a dish for cooling, put them in the bean curd paste, add salt, monosodium glutamate, Jiang Mo and wet starch and mix well.

3. Heat the oil in the pan to 70% heat, grab the tofu paste by hand, squeeze the balls out of the tiger's mouth, put them in the oil pan, fry them until they are light yellow, remove them from the pan when the shell is crisp, and sprinkle with pepper and salt.

Exercise 2

Ingredients: bean dregs, flour, an egg, carrots, pepper, chives, Jiang Mo, salt and oil.

Exercise:

1, after the bean dregs are filtered out, press hard with a small spoon to make the bean dregs as dry as possible, then add an egg, add some homemade pepper powder, chopped chives, Jiang Mo, salt and carrots, stir well, and then add a little flour as appropriate, stirring while adding until it can be easily picked into a ball with chopsticks.

2. Put the oil in the oil pan, fry it in hot oil, fry until both sides change color, and take out the oil control. Delicious tofu balls are ready, crispy and delicious.

Tips:

1, you can eat it directly while it is hot. I eat raw vegetables, or I can make meatball soup or cook it with vegetables. It's all good anyway.

2, of course, it can also be made into meat, and it is delicious to stir-fry the meat together. I've done it all, and I'll never fool you.