Fried vegetarian meatballs (carrots)(zha su wan zi hu luo bo )

Fried vegetarian meatballs (carrots)

Introduction:

"Fried vegetarian meatballs are from snacks to big dishes. They are made by frying. They are very fragrant and can be eaten a lot. When I grow up, I also want to make this dish. My mother can't teach you by hand from afar. It's purely my mother's experience to put all kinds of materials in quantity. I can only grope it out by myself and finally find it out. Please take a look at the dosage. The main ingredients in vegetarian fried meatballs are carrots and carrots, but carrots can't be eaten with white radishes, so I don't put carrots in vegetarian fried meatballs. The cooking method of mixing carrot and white radish with cold dishes or stewing together will reduce the nutritional value of one of them. In addition, this cooking method can also induce "civil war", because the content of vitamin C in white radish is very high, and carrot contains a kind of anti vitamin C decomposing enzyme, which can destroy vitamin C in white radish. When the two meet, the loss of vitamin C in white radish is heavy, and its nutritional value will be greatly reduced. "

Production steps:

Step 1: cut the carrot into strips, weighing 200g.

Step 2: Chop onion and ginger.

Step 3: break in an egg.

Step 4: add flour, salt and pepper and mix well.

Step 5: add appropriate amount of water and mix into paste. Carrots will produce water when they meet with salt, so water should be added little by little.

Step 6: shaping into a circle, spare. You can also omit this step. After the oil is heated, arrange it into a circle with a spoon and put it into the pot directly.

Step 7: when the oil is 50% hot, put the ball into the pot. Don't touch it with tools. When the surface of the ball solidifies, it will float on the oil surface. Deep fry the meatballs until golden and remove. If you want to eat older, the color can be deep fried to a little bit.

Step 8: plate while hot, crisp outside and tender inside, taste better.

Materials required:

Shredded carrot: 200g

Flour: 200g

Water: 200-230 G

Scallion: 90g

Ginger: 10g

Egg: 1

Salt: 4-6 G

Pepper: 3-4g

Note: 1, salt and pepper dosage is a range, this is because everyone's taste is too different, according to personal taste adjustment. But my husband and I have no choice but to use salt. 2. I added 220 grams of water, which depends on the water level of carrot and the water absorption of flour. 3. 50% hot oil: at this time, obvious changes have taken place on the surface of the oil. When the chopsticks are deep into the pot, a string of small bubbles will be produced around the chopsticks.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zha Su Wan Zi Hu Luo Bo