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How to deep fry vegetarian meatballs and fluffy and delicious

Main ingredients: flour, tofu.

Supplement: egg, cilantro, carrot.

Seasoning: salt, cooking oil.

Steps:

1, the tofu crumbled standby;

2, carrots rubbed into julienne standby;

3, cilantro cut 1 cm long section standby;

4, take a clean sea bowl, pour in tofu, carrots julienne, cilantro julienne;

5, beat an egg and add salt to taste, all the ingredients are well mixed;

6, gradually add the right amount of flour to the consistency of all the ingredients just can be squeezed into the balls;

7, the pan to do the oil, 6 into the heat of the ingredients squeezed into the balls one by one into the pan frying into a golden brown that is done.

Practice 2 Editor

Home Made Vegetarian Meatballs

Ingredients: 120g potatoes, 120g carrots, 60g dried vermicelli, 60g onions, 15g cilantro, 1 egg, 75g flour, 5 tsp cornstarch, 1 tsp salt, 1/2 tsp thirteen spice, 1/4 tsp sesame oil.

Steps:

1: Soak the vermicelli in warm water for 2 hours until soft;

2: Shred the carrots, peel and shred the potatoes, chop the onion, chop the cilantro, and mince the vermicelli, then put them into a bowl, add 1 tsp salt, mix well, and let them marinate for 10 minutes, and then dry them out with a gauze cloth;

3: Add the egg, thirteen spices, and sesame oil and mix well.

4, add starch and flour, mix well with chopsticks;

5, hand rolled into 2 cm size balls on a plate and set aside;

6, the pan into the oil heating, into the balls deep-fried until golden, drain the oil can be loaded on the plate to the table.

Note

After adding the flour, the consistency should be such that the balls can be easily rolled by hand. If you think it is too dry, you can add a little more egg, too wet, you can add a little flour.