Materials

Main ingredients: 150 grams of carrots, 300 grams of northern tofu, 100 grams of lotus root,

Seasonings: 3 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of ginger, 8 grams of pea starch, 3 grams of pretzel salt, 50 grams of salad oil

Practice

1.The tofu is grated into a paste and put into a pot; carrots and lotus root are Peeled and washed, cut into mung bean-sized grains; ginger washed and minced; starch with the right amount of water to mix into wet starch about 15 grams.

2. carrots and lotus root particles in a pot of boiling water blanch a little, fished into the pan to cool, put into the tofu paste, add salt, monosodium glutamate, ginger, wet starch mix well.

3. Oil into the pot to seventy percent heat, grab the tofu paste, from the tiger's mouth to squeeze out the round pills, into the frying pan, to be deep-fried to light yellow, the shell crispy when fished into the dish, sprinkled with peppercorn salt that is.

Practice 2, bean curd vegetarian meatballs

Materials

Bean curd, flour, an egg, carrots, pepper, parsley, ginger, salt, oil

Practice

1. Bean curd filtered with a small spoon to press hard, as much as possible to let the bean curd a little bit drier, and then add an egg into the egg, and then add a little bit of their own pepper, onion, ginger, salt, carrots, chopped, mix well, and then add a little bit of pepper, pepper, salt. Then add an egg, some pepper, chopped green onion, ginger, salt, grated carrot, mix well, and then add flour little by little, mixing until you can easily pick up the dough with chopsticks.

2. Add oil to the frying pan and fry until both sides turn brown.

Tips

1, can be eaten directly while hot, I was wrapped in lettuce to eat, you can also do the balls of soup, or with vegetables together with cooking, anyway, are good; 2, of course, can also be made into meat, plus the meat mixture mixing deep-fried is also very good, I've done it, never fooled.

Practice 3, jiao yi vegetarian meatballs

Materials

2 carrots, 50g vermicelli, 50g cilantro, 400g flour, 1 steamed bun, 2 eggs, 200ml water, 1 teaspoon (5g) salt, 1/2 teaspoon (3g) pepper, 2 tablespoons (30ml) water starch, 50g dry starch, 1 tablespoon (15ml) soy sauce, 1 teaspoon (5g) minced garlic, 1 tablespoon (5g) salt, 1 teaspoon (5g) pepper. 1 teaspoon (5g) minced garlic, 1 tablespoon (15ml) cooking wine, 500ml oil (20ml)

Methods

1: Wash the carrots and peel off the skin. The first thing you need to do is to put the carrots into a boiler and boil them for 10 minutes, then let them cool down and chop them up. The first thing you need to do is to make sure that you have the right amount of water to soak your buns. Wash and chop the cilantro.

2. Add flour, egg, vermicelli, steamed buns, cilantro, salt, pepper and water to the carrot shreds and mix well to make a thicker batter.

3, take the appropriate amount of batter in the hands and squeeze into the shape of a ball, and then dipped in a layer of dry starch.

4, medium heat, hot oil in the pan, to be burned to 60% heat when the balls into the pan, frying over medium heat for 3 minutes, until the surface of the golden brown fish out of the oil and drain for use.

5, leave the bottom oil in the pot, when it is hot, the crushed garlic into the popping incense, and then seasoned with water starch, soy sauce and cooking wine, to be gradually thickened soup will be vegetarian meatballs poured into the pot, the last pocket of the gravy can be.