Hui Cuisine: bean curd balls
Introduction:
"[dish name] bean curd ball [cuisine] Anhui cuisine [flavor type] crisp [finished dish] hot dish bean curd is a treasure, rich in protein, low in fat and rich in cellulose. With winter bamboo shoots and horseshoe fried into vegetables, crispy and refreshing, it is a sugar free food, not only suitable for diabetics, but also a popular diet to lose weight. "
Production steps:
Step 1: make bean curd residue filtered out of soybean milk.
Step 2: first, wash the winter bamboo shoots, wash the lotus roots and peel them.
Step 3: squeeze the bean juice with bean curd residue.
Step 4: cut the winter bamboo shoots into pieces.
Step 5: cut lotus root into thin slices and scald it with hot water.
Step 6: chop the lotus root into pieces.
Step 7: add bamboo shoots and lotus roots into bean dregs.
Step 8: wash and chop the scallion.
Step 9: put in the bean dregs.
Step 10: mix egg white, salt, monosodium glutamate and starch.
Step 11: make small balls and put them on the plate.
Step 12: put the oil in the pan and add the bean curd balls.
Step 13: color and remove.
Step 14: heat the oil to 80% of the heat, and then add the balls to fry again.
Step 15: deep fry until golden brown, then out of the pot.
Step 16: let it dry and serve.
Materials required:
Bean curd residue: 150g
Winter bamboo shoots: 50g
Horseshoe: 30g
Egg white: 1
Shallot: 5g
Refined salt: 5g
MSG: 2G
Starch: 20g
Salad oil: 500g
Note: bean curd residue should be fresh, sanitary and clean, and bean juice should be squeezed, otherwise it is not easy to form and affect the taste.
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Hui Cai Dou Fu Zha Wan Zi
Hui Cuisine: bean curd balls
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