Introduction

The balls are crispy, refreshing and fresh.

Materials

Main ingredients: 150g carrots, 300g northern bean curd, 100g lotus root,

Seasoning: 3g salt, 2g monosodium glutamate (MSG), 2g ginger, 8g pea starch, 3g pretzel salt, 50g salad oil

Practice

1. Grind the bean curd into a paste and put it into a pot; peel and wash the carrots and lotus root, and cut them into mung-bean-sized granules; ginger washed and chopped; starch with the right amount of water into wet starch about 15 grams.

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

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