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 meatballs from the tiger's mouth, put them in the oil pan, take them out and put them in the pot when the shell is crisp, and sprinkle with pepper and salt.
Second, the practice: 1. Squeeze the bean dregs as dry as possible with a small spoon, then add an egg, add some homemade pepper, chopped leeks, Jiang Mo, salt and carrots, and stir well. Then add a little flour and stir until you can easily pick them 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.
1. Under the influence of many factors, such as philosophy of yin and yang and five elements, Confucian ethics, TCM nutrition and health preservation theory, cultural and artistic achievements, aesthetic fashion of diet, national personality characteristics and so on. In China's traditional culture and education, the working people have created China cooking skills that will go down in history, and formed a profound China food culture. Historically, it can be traced back to the "alias: Jiang Ziya" in the late Shang Dynasty. China's food culture has lasted for more than 365,438+000 years, which is divided into five stages: raw food, cooked food, medicated diet, natural cooking and scientific cooking. It has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial foods, colorful banquets and colorful flavor schools, and has become a "cooking kingdom".
Secondly, China's cooking is not only superb, but also has a tradition of paying attention to the aesthetic feeling of dishes, and paying attention to the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the beauty of dishes. No matter carrots or cabbage hearts, they can be carved into various shapes and have a unique style, achieving a harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of a high degree of unity of spirit and material. In a word, China's food culture is a regional culture with a long history, with broad vision, deep levels, many angles and high taste. It is the people of all ethnic groups in China who have created, accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world in the aspects of food source development, tableware development, food preparation, nutrition and health care, food aesthetics and so on in the production and life practice of more than 6,543,800 years.
Third, according to legend, during the Three Kingdoms period, Meng Huo, the owner of Nanman Cave in southern Sichuan, always came to harass him, and Zhuge Liang personally led the troops to conquer Meng Huo. Lushui area is vast and sparsely populated, miasma is heavy, and Lushui is toxic. Zhuge Liang's men put forward a superstitious idea: kill some "Na Man" prisoners and give their heads to the river god of Lushui. Of course, Zhuge Liang could not promise to kill the prisoners of "Nan Man", but in order to boost morale, he came up with a way: using flour and dough brought by the army, kneading them into heads and steaming them as sacrifices instead of "Nan Man" to worship the river god. Since then, this kind of pasta has been handed down and spread to the north. But being called "human head" is really scary. People change the word "person" into "person" and write it as "steamed bread". Over time, steamed bread has become the staple food of northerners.