Exercise 1
Ingredients: carrot150g, tofu 300g, lotus root100g, salt 3g, monosodium glutamate 2g, ginger 2g, pea starch 8g, salt and pepper 3g and salad oil 50g.
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.
Exercise 2
1. Squeeze the bean dregs as dry as possible with a small spoon, then add an egg, add some homemade pepper, chopped chives, Jiang Mo, salt and carrots, stir well, and then add a little flour as appropriate, stirring while adding it 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 made in this way, and they are crispy and delicious with a bite.
skill
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.
Exercise 3
2 carrots, 50g vermicelli, 50g coriander, 400g flour, 1 steamed bread, 2 eggs, 500ml clear water, 1 teaspoon salt (5g), 1/2 teaspoons pepper (3g), 2 tablespoons water starch (30ml), 50g dry starch, and 65433.
1. Wash carrots, peel them and rub them into filaments with silk scarves. Boil the vermicelli in boiling water for 10 minute, take it out, let it cool and chop it up. Break the steamed bread and soak it in some water. Wash and chop coriander.
2. Add flour, eggs, shredded vermicelli, cut steamed bread, cut coriander, salt, pepper and water into shredded carrots and mix well to form a thick batter.
3. Take a proper amount of batter and knead it into a ball in your hand, then dip it in a layer of dry starch.
4. Heat the oil in the pot with medium heat. When it is 60% hot, put the meatballs into the pot and fry for 3 minutes on medium heat. When the surface turns golden yellow, take them out and drain the oil for later use.
5. Leave the bottom oil in the pot. After heating, add minced garlic and stir-fry until fragrant, then add starch, soy sauce and cooking wine. After the soup gradually thickens, pour the vegetarian meatballs into the pot and finally soak the juice evenly.
The batter of fried vegetarian meatballs must not be too thin, otherwise the vegetarian meatballs are not easy to form.
Radish, tofu or vermicelli are the key to vegetarian meatballs. If you want meatballs to be crispy, you must carefully choose the ingredients.
Hot oil will fry in two or three minutes, and it will harden after a long time!