material

Ingredients: carrot150g, tofu 300g, lotus root100g.

Seasoning: 3g salt, 2g monosodium glutamate, 2g ginger, 8g pea starch, 3g salt and pepper, 50g salad oil.

working methods

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. Blanch 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 bean curd, add refined salt, monosodium glutamate, Jiang Mo and wet starch and mix well. ?

3. Heat the oil in the pot to 70% heat, grab the bean paste by hand, squeeze out the round balls from the tiger's mouth, put them in the oil pan, take them out when the shell is crisp, put them in the pot, and sprinkle with pepper and salt.