Old Beijing turnip meatballs(lao bei jing luo bo su wan zi )

Old Beijing turnip meatballs

Introduction:

"People who know me all know that I like eating and cooking. This time I received from Beitai kitchen. My enthusiasm was strongly ignited again. There is a good old Beijing turnip meatball, which is very good. So I began to buy and prepare. To tell you the truth, other people's finished products are round and smooth. Mine can only be called the mountain made of stones in Pansi cave. But add a little meaning It looks much better when I go in ~ it still tastes good ~ because I added salt and pepper into it ~ it's not the same as the ordinary version. "

Production steps:

Step 1: first of all, open the tofu box, pour out the water in it, then dry and crush it.

Step 2: then wash the carrots, peel them off and rub them into filaments. This is shredded carrots with a dish cleaner ~ ~ this is also a technical work.

Step 3: then wash the coriander and cut it into small pieces.

Step 4: I buy such fans, take out a handful of bubble hair, and cut it into small pieces after bubble hair. It turns out that the time I soak fans is too short and the cut is too long. Otherwise, I don't think I can create the feeling of silk holes.

Step 5: the preparation work is ready ~ OK ~ now let's put all the above things in the basin to mix ~ because my husband bullied me the day before ~ so I didn't bring gloves when I stirred ~ ~ ~ GA GA GA ~ ~ let him have diarrhea ~ ~ I knew it would not be so clean ~ ~ remember to add the eggs prepared in advance at this time, and put two handfuls of flour and stir evenly.

Step 6: the next step is to add the prepared salt, white pepper, chicken essence, mix well, and then I grab.

Step 7: the next step is to make the mixture into small balls one by one. It's a lovely ball. At this time, it's a bit collapsed, and it's tight before you put it into the pot.

Step 8: the following start to do the pot ~ pour oil ~ recommended to use vegetable oil ~ this is more healthy to say. Look at the clear smoke and some bubbles in the pot, ready to cook.

Step 9: prepare the oil absorption paper, be careful not to take too much oil into the meatballs and get greasy, just wait for the meatballs to come out of the pot and roll on the oil absorption paper.

Step 10: Pan Si small balls in deep frying, very beautiful.

Step 11: after cooking and frying, use oil absorption paper to absorb the excess oil and code it well. Sprinkle coriander leaves on it. This dish of small balls is ready. Carrot vitamins need to be fried to mix out ~ beauty beauty beauty once a month to eat fried warm carrots will be very good for the skin oh ~ for health can not be greedy oh.

Step 12: Here's the tips for giving filter oil as a gift: < br > < br > although this is not my original, after a long time of use, I still decided to recommend it to my parents ~ ~ in our ordinary family, we may not pour out the oil that has just been fried ~ it will be used for the second time or even the third time ~ here I would like to remind you not to use the oil that has been fried for many times to cook objects, so that there will be some problems in the oil Carcinogens are terrible. I suggest using them twice or three times at most. How to filter the oil with oil residue after frying?

It's very simple. First, pour the oil into the storage container and look at the black sediment, as shown in the figure

Step 13: it's disgusting. Let's put the mysterious weapon in. What is it? Daddada, the answer is rice.

Step 14: don't underestimate the leftover rice. It can absorb the residue in the oil without leaving any trace. About one or two days after putting it in, the oil will be very clear ~ ~ do you know?

Materials required:

North tofu: 2 yuan

Carrot: 2

Fans: one piece

Eggs: two

Flour: two

Salt: 10g

Chicken powder: 10g

White pepper: 6g

Salt and pepper: About 5g

Note: honey, when you choose tofu, you must use North tofu. North tofu is tough.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Lao Bei Jing Luo Bo Su Wan Zi