Main ingredientsmain

1 carrot? Bean dregs 150g for 2 servings

Supplementsothers

2 eggs? 60 grams of flour? 1 teaspoon salt? Pepper 3g? a lot of peanut oil? 1 small green onion? 1/2 tablespoon sesame oil

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Created: 2015-03-13

Bean dregs and carrot croquettes are copyrighted, and no one is allowed to republish or use them in whole or in part without the author's own written permission.

The boat does not drink porridge

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Last time I made tofu left a lot of soybean dregs, it is too bad to throw it away, how to eat it? In fact, soya bean dregs are very nutritious. Consumption of soya bean dregs can reduce the cholesterol level in the blood and reduce the consumption of insulin by diabetics.

Bean dregs can be made into a small cake for breakfast, can be made into bread, but also can be fried balls, when the wine dishes. And I think the texture of the bean dregs balls is so much better than that of the flour balls. It doesn't taste like dregs, but instead is very delicate and soft, and not mushy and flavorful.

Making tofu is a magical thing, from soybeans into soymilk, then into tofu, soybean dregs and then into croquettes, utilizing all the ingredients without a single bit of waste. Not only is it simple and hygienic, but it's completely a handful of soybeans and a handful of hands creating a feast of beans.

Juicer version of the tofu: /zuofa/zizhidoufu_5.html

Soybean dregs carrot meatballs

step

1

Prepare ingredients, carrots, carrots rubbed into a fine silk, soybean milk remaining soybean dregs squeezed out of the excess water spare

Steps

step

Step

This is the first time in the history of the world that the carrots have been used in a variety of ways, such as the use of the carrots in the carrots. p>2

Mix all ingredients, add 1 teaspoon of salt, 3 grams of black pepper, and 1/2 tablespoon of sesame oil to taste

step

3

Mix with chopsticks in one direction to form a paste

step

4

Pour oil into a wok, and let the oil come out about once. When the oil is about 60% hot, use a spoon to scoop a spoonful of batter and roll it into the frying pan with your hands to form a shape (don't turn it over when it's first put into the frying pan, as it will be easily scattered, and turn it over with chopsticks after frying it for a while so that the balls will be evenly heated)

Step

5

Pinch out the balls after the surface is golden brown and allow it to cool for about 3 minutes so that it will lower its temperature a little bit and allow it to be deep-fried for a second time.

Step

6

Re-fry the tofu balls again in a pan of oil at 80% to get a crispier exterior

Step

7

After frying for about 5 minutes, the surface is more colorful than the first time you fried the balls. Fish out and drain the oil, complete

The finished picture of bean curd and carrot meatballs

The cooking tips of bean curd and carrot meatballs

Skill tips

1, bean curd needs to be squeezed out with a gauze to squeeze out all the water inside, and if the bean curd contains too much water it will lead to a too thin batter, and you need to add a lot of flour to absorb the water, and the deep-fried meatballs will have a powdered feel when eating.

2, the first time with a small fire frying, is to let the raw materials of the internal cooked; the second time with a large fire frying, is to let it outside the crispy. If you keep the croquettes on low heat, they may not be crisp on the outside and taste soft; but if you keep them on high heat, they will be very easy to batter or dry out;

3, when frying the croquettes, the oil should be as much as possible, and it is better not to overflow the croquettes. If the oil is less, it will cause the balls to inhale a lot of oil, and uneven heat, the balls are half raw and half cooked.