Fried vegetarian meatballs

Ingredients

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

Seasoning: 3 grams of salt, 2 grams of MSG, 2 grams of ginger, 8 grams of pea starch, 3 grams of salt and pepper, 50 grams of salad oil

Method

1. Grind the tofu into paste and add In a basin; Peel and wash the carrots and lotus roots, cut into pieces the size of mung beans; wash and mince the ginger; add an appropriate amount of starch to water and mix thoroughly to make about 15 grams of wet starch.

2. Boil the fine carrots and lotus roots in a pot of boiling water for a while, put them on a plate to cool, put them into the tofu paste, add refined salt, monosodium glutamate, ground ginger, and wet starch and mix well.

3. Heat the oil in a pan until it is 70% hot, grab the tofu paste with your hands, squeeze out round balls from the tiger's mouth, put them into the oil pan, and fry until they are light yellow and the outer shell is crispy. Remove to a plate, sprinkle with pepper and salt and serve.

1. Grind the tofu into puree and put it into a basin; peel and wash the carrots and lotus roots, and cut them into pieces the size of mung beans; wash and mince the ginger; add an appropriate amount of starch to water and mix thoroughly to make about 15 grams of wet starch.

2. Boil the fine carrots and lotus roots in a pot of boiling water for a while, put them on a plate to cool, put them into the tofu paste, add refined salt, monosodium glutamate, ground ginger, and wet starch and mix well.

3. Heat the oil in a pan until it is 70% hot, grab the tofu paste with your hands, squeeze out round balls from the tiger's mouth, put them into the oil pan, and fry until they are light yellow and the outer shell is crispy. Remove to a plate, sprinkle with pepper and salt and serve.