[crispy Longzhu] - exclusive delicacy made from waste bean dregs(su pi long zhu fei qi dou zha mi zhi du jia mei wei )

[crispy Longzhu] - exclusive delicacy made from waste bean dregs

Introduction:

"I don't discard the dregs of soybean milk, because the nutritional value of dregs is very high. Sometimes it's used to make bean dregs cake, sometimes it's used to steam with flour. Today, I used bean dregs to make an exclusive delicacy that I had never made before - Crispy Longzhu. No matter the taste or taste, it's very good. If you like the pro can try, you will never be disappointed. Crispy skin, full of strong bean flavor, soft waxy filling is delicate potato corn salad, add mozzarella, take a bite, pull out the long thread, full of temptation. There are a lot of pictures, but the steps are not complicated. I divide them in detail. "

Production steps:

Step 1: prepare raw materials: glutinous rice flour, bean dregs, black sesame, bread bran.

Step 2: prepare the filling: potatoes, corn, parsley, mozzarella, salad dressing, butter.

Step 3: add the bean dregs and glutinous rice flour into a large bowl.

Step 4: add 1 tbsp sugar.

Step 5: first rub them evenly with your hands and make them into granules.

Step 6: slowly add hot water and stir to form flocculent, then knead into soft bean dregs dough and let stand for 10 to 15 minutes.

Step 7: prepare the filling: wash the potatoes, peel them and cut them into pieces. Steam them in the pan.

Step 8: steam the potatoes and cook the corn kernels.

Step 9: take out the steamed potatoes while they are hot and put them into a large bowl. Add butter and press into mashed potatoes.

Step 10: add corn, parsley, salad dressing and 1 / 2 teaspoon salt.

Step 11: stir well to make potato corn salad.

Step 12: mix bread bran and black sesame together.

Step 13: make the bean dregs dough into small balls. At this time is mainly divided into equal parts, so do not rub very round.

Step 14: take a portion of the potato corn salad and add a small piece of Mozzarella.

Step 15: close the mouth, knead and put it into the plate.

Step 16: pack all the bean dregs in turn.

Step 17: put the bean dregs ball into the egg liquid to roll, and then wrap it with a layer of bread bran.

Step 18: do it in turn.

Step 19: heat the oil in a pan. When the oil is 40% or 50% hot, add the balls.

Step 20: deep fry the meatballs over medium low heat until golden and well done. Then turn the fire to deep fry for about 30 seconds, take out and suck up the oil.

Materials required:

Skin: bean dregs: 150g

Skin: glutinous rice flour: 100g

Skin: sugar: 1 tbsp

Filling: potato: 1

Half sweet: corn filling

Filling: Celery: a little

Filling: butter: 5g

Stuffing: mozzarella: right amount

Filling: salad dressing: 1 tablespoon

Filling: Salt: 1 / 2 teaspoon

Skin decoration: egg: 1

Skin decoration: Black Sesame: appropriate amount

Skin decoration: Bread bran: appropriate amount

Note: poem phrase: 1: the ratio of bean dregs and glutinous rice flour is 1:1, so the skin is crisp. If there's too little bean dregs, it's not so crisp. 2: Mix the bean dregs and glutinous rice flour evenly by hand to make dough easier. 3: You can also add diced carrots and peas to the stuffing. 4: After the potatoes are steamed, they should be pressed into mud while they are hot. Don't press when it's cold. 5: When the oil is 40% or 50% hot, put it into the balls and turn to low heat to fry, so as not to scorch the bread bran easily. Finally, turn the fire to deep fry for about 30 seconds. On the one hand, you can force out some oil. On the other hand, the skin is more crisp.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: other

Chinese PinYin : Su Pi Long Zhu Fei Qi Dou Zha Mi Zhi Du Jia Mei Wei