Raw materials: raw materials:

Tofu 5 blocks of flour 10 grams of egg 2 salt 2.5 grams of MSG 1 gram of pepper salt salt salt crumbs 100 grams of dry starch 5 grams of soy sauce 5 grams of ginger 5 grams of peanut oil 1,000 grams (about 100 grams)

Methods: (1) tofu to remove the skin of the old topped with a puree, knocked into the egg, with starch, flour, soy sauce, soy sauce, ginger, Salt, monosodium glutamate, ginger, mix well.

(2) open the frying pan, when the oil temperature of 60% hot, the hand will be squeezed into a large cherry tofu balls, rolled dipped in bread crumbs, into the pot, deep-fried into a deep yellow, and immediately fished out of the plate, sprinkled with pepper salt on the seat.

Features: Crispy outside, tender inside, salty and savory.

Dish name Fried tofu balls

Cuisine Lu cuisine

Features: balls outside the burnt, tender, flavorful, soft and crispy taste, with seasonings, blanching taste timeless.

Raw materials

Tai'an tofu 200 grams. 20 grams of eggs, seaweed 50 grams. 25 grams of sweet syrup, 10 grams of ginger paste, 10 grams of green onion paste, 10 grams of soy sauce skimmer, 10 grams of coriander, 4 grams of refined salt, 5 grams of pepper, 50 grams of cornstarch, 10 grams of peppercorn salt, 20 grams of sweet and sour sauce, 750 grams of peanut oil (consume 75 grams of oil).

Production process

1. tofu into the cage steamed 15 minutes out, drain the water, with a knife face pressed into the mud, put into a large bowl, add eggs, seaweed, sweet noodle sauce, sauce ginger buds, green onion, sauce skillet end, cilantro end, refined salt, pepper into the filling, squeezed into a diameter of 3.5 cm of the nine, rolled in dry starch, into the eighty percent of the hot (about 200 ℃) frying pan for 1 1 2 minutes! Fish out. 2. When the oil temperature to ninety percent hot (about 225 ℃), and then the balls into the oil, deep-fried until golden brown fish out of the plate. Outside with pepper salt or sweet and sour sauce on the table to eat.