Beancurd balls with green onion and bean dregs(yuan cong dou fu dou zha wan zi )

Beancurd balls with green onion and bean dregs

Introduction:

"Instead of using flour to increase the viscosity of fried meatballs, we use leftover rice instead of flour. It feels good. In addition, we add bean dregs. The reuse of bean dregs saves food materials and increases nutrition."

Production steps:

Step 1: Smash tofu by hand

Step 2: add bean dregs and stir well

Step 3: chop the purple onion

Step 4: put it in a bowl

Step 5: mix well with salt

Step 6: in order to increase the viscosity, add some rice

Step 7: mix well

Step 8: form a ball of moderate size

Step 9: make a pan and pour oil

Step 10: fry the meatballs when the oil temperature is 50-60%

Step 11: deep fry until the surface is brown

Materials required:

Tofu: 260g

Soybean dregs: 163g

Onion: half

Leftover rice: right amount

Note: do not fry too long, fry until the surface is golden.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yuan Cong Dou Fu Dou Zha Wan Zi