Fried tofu balls is a traditional dish belonging to the Shandong region specialties, belonging to the Lu cuisine. It is usually made by adding sugar, salt, tai bai powder and wheat flour to crumbled tofu and then mixing well, kneading it into balls and frying them in oil until golden brown. Deep-fried tofu balls are rich in nutritional value, burnt on the outside and tender on the inside, and soft and crispy in the mouth.

Materials

Main ingredient: tofu (north) (500g).

Accessories: wheat flour (150g), shrimp (100g).

Seasoning: pepper (2 grams), ginger (10 grams), green onion (15 grams)? salt (4g), vegetable oil (75g).

Making Steps

1, tofu wrapped in a cloth, dry completely.

2. Put the tofu into a bowl.

3: Add sugar, salt, tahini and monosodium glutamate to the crumbled tofu and mix well with your hands.

4: Add wheat flour to the tofu puree, add cold water and mix well.

5: Knead the tofu puree into balls 2.5 centimeters in diameter.

6, frying oil heated to 170 degrees, one by one into the tofu balls, constantly turning, frying until cooked through into a golden brown, fish can be.

Tips

1, add a little flour inside the ball is easy to form balls.

2, do not put too much salt, too salty things eat too much high blood pressure.

3, slow frying over low heat, so that the fried pills outside the crisp, tender, very tasty.