Beijing flavor "vegetarian meatballs"(jing wei er su wan zi )

Beijing flavor "vegetarian meatballs"

Introduction:

"Spring Festival also made a Beijing flavor" vegetarian meatball ", which is very popular. It is filled with a mixture of carrot, white radish, mushroom, vermicelli and tofu. The fried balls are very fragrant. This kind of Meatballs can be used as food and wine directly. It can also be processed and fired twice. It can be stewed in soy sauce or vinegar. It tastes good and won't break after a long time. The method of making meatballs is as follows; "

Production steps:

Step 1: first, wipe the white radish into silk with a silk eraser.

Step 2: put a little salt brake water inside.

Step 3: rub the carrots into shreds and set aside.

Step 4: crush the bean curd and chop the coriander.

Step 5: chop the vermicelli and set aside.

Step 6: cut the Pleurotus eryngii and set aside.

Step 7: chop the rubbed carrot shreds and the watered white radish shreds a little.

Step 8: then put all the ingredients into the basin and sprinkle with ginger powder and five spice powder.

Step 9: sprinkle pepper powder and mix well, then sprinkle pepper powder and salt.

Step 10: sprinkle a little monosodium glutamate and proper amount of dry starch at last and stir evenly.

Step 11: heat the oil pan to 50% of the heat, use both hands to round the balls one by one, and then put them into the pan for frying. Deep fry the balls until they come out of the oil, fry them for another minute or two, then take them out, raise the oil temperature to 70% or 80% of the heat, and then deep fry them again.

Step 12: take out the code plate and serve it.

Materials required:

Tofu: one piece

Carrot: right amount

White radish: right amount

Pleurotus eryngii: right amount

Bubble noodles: appropriate amount

Coriander: moderate

Scallion: right amount

Starch: right amount

Five spice powder: appropriate amount

Ginger powder: right amount

Pepper powder: right amount

Pepper: right amount

Salt: right amount

MSG: right amount

Cooking oil: proper amount

Note: Beijing flavor vegetable meatball features: golden color, crisp outside and tender inside, moderate salty and fresh, rich flavor, excellent vegetable, Beijing flavor. Warm tips: 1. This kind of Beijing flavor Er Su Wan belongs to the vegetarian special dishes of Zhai banquet, so it's better not to put egg raw materials. 2. Wipe a good radish must be chopped a few knives to make some fine as well. 3. It is suggested that when making meatballs, it's better to have a reunion by hand, such as squeezing, but it's not very round and doesn't sell well. 4. The meatballs can be eaten directly after they are cooked, or they can be processed by the method of braised in soy sauce or vinegar. The dishes are delicious. This traditional Beijing style "vegetarian meatball" of big stir fry spoon is ready for your reference!

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: spiced

Chinese PinYin : Jing Wei Er Su Wan Zi