Fried vegetarian meatballs are soft and delicious. They are a nutritious and healthy delicacy. Mix and match radish, vermicelli, tofu, rice, etc., adjust the taste, form into meatballs, and heat in 5 layers. Deep-fried in a frying pan until golden brown, it is crispy on the outside and tender on the inside when eaten hot. It is also soft and delicious when eaten slightly cold. It is not greasy and does not soak in oil. It is a delicious dish that is often made at home and is my mother's specialty. Fried vegetarian meatballs are a good dish to go with drinks. They are crispy and chewy on the outside and tender and flavorful on the inside. Especially some of the fried vegetarian meatballs stuffed with radish have a little sweet juice from the radish between chewing, which is refreshing and not greasy.

For fried vegetarian meatballs, flour or starch is the binding agent of ingredients. Without it, it will not form a ball, and it will not form a ball if it is loose. If there is too much dough, it will not be considered a qualified meatball.

In addition to the taste and color of vegetarian meatballs, texture is an important internal indicator, which must be soft and fragrant, charred on the outside and tender on the inside. Or smooth and tender.

According to the characteristics of the ingredients, fried flour is crispy and starch is hardened, so fried vegetarian balls should use flour instead of starch.

But there are two main ways to eat meatballs. One is to eat them dry, out of the pot and on the table, which requires a crispy and fragrant texture that is crispy on the outside and tender on the inside; the other is to stew the meatballs in soup. Meatballs fried in flour cannot be stewed; they will become soft and mushy after being cooked for a while. This is because the structure of flour is different. In addition to starch, there is also cellulose. The structure is not tight and it is easy to absorb water and soften. Starch-fried meatballs are different. The starch structure is fine, and the outside absorbs water and is slippery. Hot soup cannot enter the inside. When you eat it, the outside is slippery, but the inside is soft and tender. It does not deform or become thin and loose.

So, the complete method is to use flour for dry fried vegetarian meatballs and starch for stewed vegetarian meatballs. Don’t mix them up, and don’t give them both at the same time.

The side dishes of vegetarian meatballs can be prepared in a variety of ways. Just one radish tofu can be prepared in thousands of ways. Here is the simplest tofu meatball, which consists of a piece of handmade tofu, two fried eggs, a handful of leeks, and a third of the tofu egg. Chop them all, add appropriate amounts of cooked peanut oil, salt, and flour, mix them together, add appropriate amounts of water and mix into a dough. Heat the oil pan until it is 60% hot. Form into balls and put them in the pan. Fry them until they are browned and pick them up. Let them cool and then fry them until they are deeply browned and pick them up.