1. Fried potato balls
Ingredients preparation: about 500 grams of potatoes, 30 grams of glutinous rice flour, appropriate amount of vegetable oil, appropriate amount of salt and appropriate amount of pepper.
Wash potatoes, peel and cut into pieces, then steam them in a pot and grind them into mashed potatoes with a spoon for later use. It is recommended not to be too broken, but to leave a little potato granules.
Add about 30g glutinous rice flour, proper amount of salt, proper amount of pepper and10g vegetable oil into mashed potatoes, then mix them evenly and knead them into smooth potato dough for later use.
Heat the oil in the pan to 50% heat, knead the potato dough into small balls, and fry in the oil pan until it floats. You can control the oil when the color is golden. It's good to make shredded potato balls, or you can eat them directly as snacks.
2. Boiled tofu balls
Ingredients: 300 grams of tofu, half a carrot, two mushrooms, one egg, raw flour, scallion, a small piece of ginger, salt, chicken essence, thirteen spices and pepper.
Tofu is pressed into tofu paste with the back of a knife, and two mushrooms are washed and cut into small grains; Shred carrot and cut into small grains for use; Ginger is cut into Jiang Mo; Chop chopped green onion for later use.
Add chopped green onion, Jiang Mo, diced carrot and diced mushroom into the bean paste, without adding proper amount of salt, pepper, thirteen spices and chicken essence, and stir well.
Beat in an egg and a proper amount of raw flour (raw flour is starch, which can make tofu stick together and not fragile), and stir hard in one direction.
Boil water in the pot, rub the bean paste into balls by hand, and then put it in the pot and cook it on low heat. Note that the heat should not be too high at this time to prevent the bean curd from being smashed by boiling water, and then cook it on high fire after the bean curd is basically formed.
When cooking, skim off the floating foam on the water surface, add salt, chicken essence and pepper to taste, and finally sprinkle with sesame oil and chopped green onion to serve. You can also add some vegetables if you like.
3. Soft fried vegetarian meatballs
Ingredients: 250g flour, 2g yeast, 2g baking powder, one egg, carrot 1 root, minced onion and ginger, half tofu, half zucchini, salt, chicken essence and thirteen spices.
250g of flour, 2g of yeast, 2g of baking powder, one egg, salt, chicken essence and appropriate amount of thirteen spices, add 150g of warm water, stir into a flocculent state, then cover the dough to make it twice as big, and pull it apart.
Rub carrot and zucchini into silk, and squeeze out excess water for later use; Half of the tofu is pressed into mud for use, and the onion and ginger are finely cut.
After the dough is fermented, pour in tofu, carrot and zucchini and stir for 10 minute.
Heat the oil in the pan to 50% heat, squeeze out the round dough with your hands and jaws, then dig out the oil pans one by one with a spoon and fry them until they are golden yellow. When frying, pay attention to keep the medium and small fire slowly frying, and push it slowly with a spoon to prevent uneven heating.
When this meatball is fried, only a thin layer is crisp, and it is soft when it is broken. It is very delicious.
4. Vegetable balls
Ingredients: Chrysanthemum morifolium 300g, egg 1 piece, salt 8g, spiced powder 2g, flour 150g, edible oil.
Wash 300 grams of chrysanthemum, cut into pieces, add 8 grams of salt and stir well. Add 2g of allspice powder, 1 egg and150g of flour during water separation, and stir evenly to form a batter for later use.
Heat the oil in the pan to 50% heat, squeeze out the dough with a tiger's mouth, then dig it out with a spoon and fry it in the oil pan until it floats golden.
At the beginning of frying, it is suggested to turn off the fire source and wait until the meatballs are all in the pot before firing, gently pushing them to prevent uneven heating.