2, prepare vegetarian dishes and tofu ingredients, mainly dandelion, leek minced, carrot shredded and cut a few knives, not too broken, tofu according to the situation, you can also use frozen tofu (but the taste is not so tender), crushed by hand.
3. Squeeze the tofu out of excess water, put it in the pot, and then add the chopped vegetables. Finally, add all the seasonings and mix well. Don't add too much water at a time. It is recommended to add broth or juice and stir the evenly mixed stuffing in one direction.
4, try the oil temperature of 67, you can use a small spoon to take the right amount of stuffing in the palm, gently round, alternately swing your hands back and forth, and then put it in the pot and fry it on low heat.
5. Pay attention to the meatballs sliding into the pot and frying along the edge of the pot. Don't throw them into the pot, which is easy to collapse. When the meatballs in the pot are fried to golden brown (golden brown on the surface), you can turn off the fire and fry them with hot oil for 2-3 minutes to control the oil.
6. Note that if you want to be crispy, you can fry it again, so that the skin of the meatballs will be crispy.