Carrot and soybean balls(hu luo bo huang dou wan zi )

Carrot and soybean balls

Introduction:

"This soybean ball is not the bean dregs left by beating soybean milk, but I bought it in the market. I ground the soaked soybean with hand rock. The ground soybean can see the broken bean petals. When I touch it with my hand, it's full of stickiness. When I go home with egg, carrot and leek, I fry a plate of fragrant soybean balls with coke on the outside and soft on the inside."

Production steps:

Step 1: prepare soybean dregs, carrots and scallions.

Step 2: rub carrot into fine powder, chop onion into fine powder, add bean dregs, and then add an egg.

Step 3: add appropriate amount of salt, about 80g flour and a little chicken essence.

Step 4: scoop up the soybean paste with a spoon and round it slightly by hand.

Step 5: heat the oil in the pan until it is 80% hot, turn the heat down, and slowly put in the soybean balls one by one.

Step 6: when all the soybeans are discolored and floating, turn to high heat, deep fry until golden yellow, and get out of the pot.

Materials required:

Soybean paste: 300g

Moderate amount: carrot

Egg: 1

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Flour: right amount

Note: 1, soybean dregs must be mixed with a certain amount of flour or starch, so fried in the process of Meatballs do not eat oil. 2. When the meatballs are put into the pot, keep the oil temperature low. When the meatballs are basically cooked, turn the fire to color them.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Hu Luo Bo Huang Dou Wan Zi