Bean dregs and carotene balls(dou zha hu luo bo su wan zi )

Bean dregs and carotene balls

Introduction:

Production steps:

Step 1: a small bowl of soybean dregs filtered out by soybean milk machine.

Step 2: wash coriander and cut into pieces.

Step 3: peel and shred the carrots.

Step 4: chop the scallion into small pieces.

Step 5: find a larger container to mix the above four materials, beat two eggs in and stir evenly.

Step 6: according to the viscosity of soybean dregs in step 5, add appropriate amount of flour, add salt, white pepper and a little sesame oil to taste, and then stir well.

Step 7: with the help of spoon and chopsticks, make the bean dregs into balls, and then fry them in the pan after the oil is hot.

Step 8: put about 800ml peanut oil in the pot. When the oil is 50% or 60% hot, put the balls into the pot and fry them.

Step 9: keep the medium and low heat, fry for 3-5 minutes until the meatballs are golden

Step 10: turn off the fire and take out. .

Materials required:

Bean dregs: 1 bowl

Eggs: 2

Flour: right amount

Carrot: 1 / 2 root

Coriander: moderate

Scallion: 1

Salt: right amount

White pepper: right amount

Peanut oil: right amount

Note: 1. The bean dregs I use are the bean dregs filtered out of the soybean milk machine, which belong to cooked bean dregs, so when frying the balls, I only need to fry the balls until they are set. If you use raw bean dregs, you need to fry them for a while to make sure they are cooked. If you eat raw soybean dregs, it is easy to cause diarrhea and even food poisoning. 2. The consistency of the bean dregs paste determines the hardness of the fried balls. The thicker the paste is, the harder the fried balls are inside, otherwise, they are burnt outside and soft inside. 3. Deep fried meatballs need to be fried slowly with low heat, otherwise it will lead to the situation that the skin has been fried but the inside is not cooked, especially the meatballs. 4. Post a Baidu Encyclopedia chart about how to judge the oil temperature, which is convenient for you to judge. The temperature of the oil I use is about 50% to 60%. When I insert the dry chopsticks into the oil pan, there will be small bubbles around the chopsticks. There is basically no oil smoke. The balls will not explode after they are put into the pan. If you are worried that you can't judge the oil temperature accurately, you can fry a ball first. If the oil temperature is too high, turn off the fire and wait for the oil temperature to drop before firing.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Zha Hu Luo Bo Su Wan Zi