The practice of big carrot balls, how to make big carrot balls how to eat them

The production of large carrot balls requires carrots, five-spice powder, salt and pepper, and cornstarch.

Crispy fried chicken mix and flour.

1. The red-skinned radish does not need to be peeled after washing [the skin is extremely nutritious, so it should be used in the dish to increase its nutrition and bring beauty at the same time].

2. Cut the radish into cubes for easy shredding.

3. Rub the radish and skin together into short filaments.

4. Add five-spice powder, pepper and salt.

5. Prepare cornstarch, crispy fried chicken powder and flour and mix them in a bowl for later use.

6. Stir well.

7. Put oil in the pot, put the balls in the hot oil temperature, and fry them over medium heat until golden brown.

Everyone does it differently, so if you search the Internet, there are many ways to do it on Douyin or Kuaishou.

Ingredients for making carrot balls.

Carrot meatballs are delicious and healthy steps.

1.Set aside the carrots.

2.Rub the carrots into shreds.

3.Mix well with water chestnut flour and a small amount of flour.

4.It is better to mix it with your hands to form a ball.

5.It's a good group.

6.Wrap well in egg mixture.

7.Roll in the breadcrumbs again so that the carrot balls are covered with breadcrumbs.

8.That's it, wait for the pan to fry.

9.Set the oil temperature of the electric fryer to about 170 degrees.

10.Fry until browned.

11.Fish.

12.Served.

Nutritious ways to eat carrots.

1. Cooked food is better than raw food.

Generally speaking, if you want to maximize the health benefits of carrots and fully absorb the nutrients of carrots, you must increase the intake of carotene as much as possible. This effect can be achieved by cooking carrots cooked and exposed to grease while cooking. Eating raw will waste nutrients, and it is not recommended to squeeze juice, which will waste healthy dietary fiber.

2. It is best to make dumplings and meat.

Among the many ways to eat, the most recommended is to make stuffed dumplings and steamed buns with carrots. There are three main reasons: First, carotene, which is rich in carrots, can only be absorbed by the body when it is dissolved in oil.

Mixing carrots with meat to make fillings will increase the absorption rate of carotene. To make a vegetarian filling, it is best to stir-fry the chopped carrots in an oil pan a few times to dissolve the carotene, and then mix into the filling. Secondly, after the carrot is chopped, the nutrients are more easily absorbed.

Finally, some people don't like carrots because they have a special taste. By mixing carrots in the filling, the flavor of both meat and eggs effectively "masks" the carrot flavor, so that the nutrition and taste can be combined.

3. Stewing and eating can fight cancer.

Carrots that are stewed with other ingredients, such as beef and lamb, are also a good choice. But it's a good idea to cook the carrots whole, then cut them into pieces and put them in a pot and simmer with the meat for a few minutes. According to a study by the University of Newcastle in the United Kingdom, this can increase the anti-cancer substances in carrots by 1 4 compared with cutting and then boiling.

Note: A large amount of carotene will be lost if fried in large quantities.

The operation steps are as follows: the stove is like dust1. Peel and shred the carrots (cut into small pieces or shredded).

2. Add chopped green onion and coriander.

3. Add eggs and mix well.

4. Add salt, thirteen spices, starch and flour.

5. The adjusted almost is not too much oak, so don't be too thin, and you don't need to add water, because the carrot itself will come out of the water when it touches the salt.

6. Oiled Yinzen is lower than usual to fry vegetable oil over low heat, and you can fry it slowly until it is golden.

Ingredients: carrots, a little flour, shallots, salt, white pepper, chicken essence, thirteen spices, baking powder.

Steps: 1. Rub the carrots into shreds, chop them, make them a little shorter, and they are easy to form a round when they are fried. Put all the seasonings in the radish, add a little flour, stir well, and put it in a warm place to crack and ferment. This step does not require the water to be accompanied by a group source.

2. After fermentation, support the oil pot, grab a handful of ingredients to the heart, squeeze out the material from the tiger's mouth into a pill, and dig it out with the other hand and put it into the oil pot.

3. Add more meatballs at a time and fry them over medium heat until golden brown.

4. Remove from the pot, charred on the outside and tender on the inside.

The most correct way to make carrot balls is as follows:Ingredients: 150 grams of carrots, 100 grams of oil, 3 grams of chicken essence, 3 grams of salt, 20 grams of eggs, 10 grams of breadcrumbs, 50 grams of flour.

1. Prepare a carrot to remove the head and tail.

2. Use a scaler to scrape off the skin of the radish.

3. Use a sieve to sift the radish into shredded radish.

4. Boil water in a pot, and put a spoonful of salt after the water boils, so as to remove the spicy taste in the radish. Leakage of cover.

5. Blanch the shredded radish for half a minute.

6. Put the radish in a bowl, add 1 tablespoon of breadcrumbs, 1 tablespoon of salt, 1 tablespoon of pepper, and stir well.

7. Then pour in the flour, add chopped green onions, a spoonful of cooked oil, and stir well.

8. Pour oil into the pot, turn to low heat when the oil temperature is 6 hot, squeeze out the meatballs by hand, and slide the meatballs into the pot with a spoon.

9. Fry the meatballs until golden brown and then remove them.

The most correct way to do the carrot ball bonding mold is as follows:Ingredients: 650g shredded carrots, 75g shredded carrots, 80g green onions, 7g ginger, 3g of thirteen spiced white pepper, 30g of vegetable oil, 9g of salt, 2g of monosodium glutamate, 20g of oyster sauce, 190g of flour.

Step 1: Prepare the materials.

Step 2: Carrots, and red radishes, rub into fine filaments, and the accessories table is the weight of the silk, not the weight of the tan bright mask after holding the water. After rubbing into silk, dry the water, and do not throw the water in the back (the back is used to mix the noodles).

Step 3: Finely chop the green onion and ginger.

Step 4: Mix all ingredients together (including the radish water).

Step 5: Use a spoon or gloves with your hands, find a way to make a ball, and fry it in the pan.

Step 6: Fry until golden brown and remove the oil to control the oil.

Step 7: Place on a plate.

1. Prepare the ingredients for carrot balls.

To make carrot balls, you must first prepare, the right amount of fresh carrots is the key, and also prepare the right amount of seasonings, such as flavors, edible salt, vegetable oil, etc., and prepare a small amount of flour. Although there are not many ingredients to choose to make carrot balls, each ingredient requires some care to prepare, and the ingredients must be selected to make an authentic and delicious taste.

2. Carrot balls are used.

Before making carrots, you must first process the carrots accordingly, clean them first, then chop them as much as possible, then mix them with flour or water together, and then put all the prepared seasonings into them and knead them into evenly sized balls. After putting vegetable oil in the pot and heating it, put the kneaded dough in it and fry it, fry it, then take it out and let it cool before you can enjoy it. In the process of production, it is important to pay attention to the control of fire, it is important to master the heat, and do not blow it up.

3. Characteristics of carrot balls.

The carrot balls are very distinctive, not only looking very beautiful, but also very sweet when eaten salty. Eating some carrot balls in normal times has an appetizing effect, and it is very low in calories, which may also help us play a leading role, so if you usually want to eat some snack foods, you might as well make carrot balls to eat, which are not only delicious but also more nutritious.

Ingredients. Carrot.

150g excipients. Oil. Amount.

Salt. Amount. Essence of chicken. Amount.

Egg. 1 pc.

Breadcrumbs. Amount.

Horseshoe flour. Amount.

Flour. Crumb.

Steps. 1.Set aside the carrots.

2.Rub the carrots into shreds.

3.Mix well with water chestnut flour and a small amount of flour.

4.It is better to mix it with your hands to form a ball.

5.It's a good group.

6.Wrap well in egg mixture.

7.Roll in the breadcrumbs again so that the carrot balls are covered with breadcrumbs.

8.That's it, wait for the pan to fry.

9.Set the oil temperature of the electric fryer to about 170 degrees.

10.Fry until browned.

11.Fish.

12.Served.

Tips: Carrots are good, but don't overdo them at once. A large intake of carotene will cause changes in the pigment of **.

When talking about carrot balls, we can add a white radish, which tastes better, so let's take a look at the steps.

Method. Raw material.

1 white radish, 1 carrot, 1 tablespoon starch, 2 tablespoons flour, 1 egg.

Seasoning. Salt, pepper, and cooking oil.

Method. Part 1: Peel the carrots and white radish, then wipe them into shreds, wipe them all and put them in a bowl for later use.

Part 2: Pour an appropriate amount of water into the pot, open the water to the shredded carrots and white radishes, blanch for one minute, blanch and drain.

Part 3: Blanch and put it in a bowl, then pour in an appropriate amount of water, and then squeeze out the water of the shredded radish with your hands.

Step 4: Squeeze out the water and put it on the board.

Step 5: Chop it again, try to chop it as much as possible, and put it all in a bowl.

Part 6: Add a teaspoon of salt, pepper, a spoonful of starch, two spoons of flour, and beat an egg.

Step 7: Stir clockwise with chopsticks until the batter is thick.

Part 8: Heat the pot and pour in an appropriate amount of cooking oil, then squeeze out the meatballs with the tiger's mouth of your hand, put the meatballs into the oil pan with a spoon and fry them slowly over low heat.

Part 8: Fry the radish balls until they are golden and crispy on the outside, then drain the oil and put them on a plate.

A simple radish ball is ready, the outside is charred and the inside is tender, the nutrition is fragrant, the child likes to eat it very much, if you like it, try it!

Tips: 1. Blanch the shredded radish in a pot, so that it is easy to squeeze out most of the water of the shredded radish, and the balls made without squeezing out the water are too soft and unformed; If you don't want to blanch, another way is to add a spoonful of salt and stir well, after 5 minutes to squeeze it dry.

2. Put the meatballs in the pot and fry them slowly over low heat, and keep turning them in the middle to prevent them from frying.

3. When eating, you can eat it with tomato sauce.