How to make fried vegetarian meatballs fragrant and crispy

Ingredients: old tofu, flour, eggs, chopped green onion, salt, five-spice powder, cooking oil.

Method: 1. Mix the crushed tofu and chopped green onions, then beat in two eggs and mix well;

2. Add an appropriate amount of flour and water, add salt and five-spice powder, and stir into a slightly thicker batter;

3. Pour some oil on the surface of the batter and squeeze it into small balls by hand for later use;

3. Pour oil into the pot, when the oil temperature is 60% hot, put in the balls one by one, fry them over medium heat until golden brown, and then remove the oil.

Sweet radish balls].

Ingredients: white radish, red radish, green onion, ginger, egg, flour.

Method: 1. Wash the radish and ginger, cut the green onion and ginger into minced pieces, rub the radish into shreds with a rubber, and then cut it into small pieces with a knife.

2. Pinch the shredded radish with your hands, put it in a bowl, add shallots and minced ginger; Add the peppercorns, thirteen spices and a pinch of salt, then add the flour and eggs and stir to combine.

3. Heat the oil, after the oil is hot, knead the mixed radish into round balls, put them in the pot and fry them, fry them until they are slightly yellow, then heat the oil, re-fry the radish balls for 30 seconds, and then remove the oil.

Celery vegetarian meatballs].

Ingredients: celery, eggs, starch, flour, salt, thirteen spices.

Method: 1. Cut the celery into small cubes, beat an egg into it, and add a small amount of starch and some flour to it. Note that the amount of flour is a little more than starch.

2. Add some salt and thirteen spices and stir them well. Halfway through, add the right amount of water and flour as needed.

3. Wait until all the ingredients are stirred thick enough, then knead them into small balls;

4. Pour oil into the pot, and when the oil temperature is 60% hot, put the meatballs into the pot and fry them slowly over low heat, so that the inside of the dumplings can slowly mature, and then switch to high heat to fry them after all the dumplings are floating. When the surface of the dumplings is slightly yellow, you can remove them.

It's best to use some radish and a little potato together, and then coat it with a little egg white when it comes out, so that it is fragrant, crispy and delicious.

If you want to be fragrant and crispy, you need to mix meat and breadcrumbs inside.

Carrot fried vegetarian meatballs, master this skill and method, crispy and crispy on the table.

Many friends sent me private messages to ask how to fry this vegetarian meatball, and I did my best to give you the ugliness today, the meatballs are delicious, and friends who like them remember to try them at home.

Ingredients: 150 grams of white radish, 20 grams of dried daylily, 1 egg, 5 grams of shrimp skin, 150 grams of flour, 25 grams of water.

Excipients: 2 grams of refined salt, 3 grams of chicken essence, 5 grams of cooking wine, appropriate amount of peanut oil, appropriate amount of cumin.

Steps: 1. Soak the dried daylily half a day in advance.

2. Wash and rub the white radish into fine strips, drain the soaked daylily and cut it into small cubes, add the rinsed shrimp skin, and beat an egg.

3. Add water, cooking wine, salt, chicken essence and flour, and stir well in a clockwise direction to form a thick batter. Prepare another half bowl of water.

4. Put an appropriate amount of peanut oil in the pot (you can fry it in batches with less oil to reduce the amount of oil), burn it to about 160 degrees, turn to medium-low heat to maintain the temperature. Use your hands to dip your hands in some water to prevent sticking, and pay attention to the fact that your hands are not wet with water droplets. Squeeze the batter out of the tiger's mouth into round balls and put them in the oil pan in turn.

5. Keep turning the balls and fry them until the surface is golden brown.

6. Strain out with a colander, put it on a plate covered with oil-absorbing paper, and dip it in salt and pepper or cumin when eating.

Ingredients: 1 white radish, flour: 25g, chives: 25g, 1 egg, bean dregs: 50g, salt: 5g, black pepper: 5g, starch: 15g, five-spice powder: 3g

Method Steps:

1. Wash, shred and blanch the white radish;

2. Put the blanched shredded radish in a steamed cloth, squeeze out the excess water, and then chop it into minced pieces;

3. Put the bean dregs, white flour, starch, eggs, minced chives, salt, black pepper and five-spice powder into a small basin in turn after beating soybean milk in the morning;

4. Mix all kinds of materials well;

5. The balls should not be too big or too small, and the ball diameter should be about a dollar coin;

6. Heat the oil on low heat, put in the balls after the oil is hot;

7. After the outer skin of the balls is golden brown, take it out, and the balls are already cooked at this time;

8. Turn on the heat appropriately, put the meatballs into the oil pan again, fry them until the outer skin of the meatballs is slightly browned, and then you can pick them up;

9. Frying the balls for the second time can make the color of the meatballs more beautiful and the skin more crunchy;

10. The oil is not too much, and if you mind, you can also use oil blotting paper to absorb it, and eat it and fry it.

Ingredients: flour, tofu.

Excipients: eggs, coriander, carrots.

Seasoning: salt, cooking oil.

Steps: 1. Grab the tofu and set aside;

2. Rub the carrots into shreds and set aside;

3. Cut the parsley into 1 cm long segments for later use;

4. Take a clean sea bowl and pour in tofu, shredded carrots and shredded coriander;

5. Beat in one egg, add salt to taste, and stir all the ingredients evenly;

6. Gradually add an appropriate amount of flour until the viscosity of all materials is just enough to squeeze into balls;

7. Make oil in the pot, and when it is hot, squeeze the ingredients into balls and fry them one by one until golden brown.

Practice 2. Homemade vegetarian meatballs.

Ingredients: 120 grams of potatoes, 120 grams of carrots, 60 grams of dried vermicelli, 60 grams of onions, 15 grams of coriander, 1 egg, 75 grams of flour, 5 tsp cornstarch, 1 tsp salt, 1 2 tsp thirteen spices, 1 4 tsp sesame oil.

Steps: 1. Soak the longkou vermicelli in warm water for 2 hours until soft;

2. Shred carrots, peel and shred potatoes, mince onions, chop coriander, mince vermicelli, put them in a basin, add 1 teaspoon of salt, stir evenly and marinate for 10 minutes, then dry the water with gauze;

3. Add egg mixture, thirteen spices and sesame oil and stir well;

4. Add starch and flour and stir well with chopsticks;

5. Roll the balls into 2 cm by hand and put them on a plate for later use;

6. Heat oil in a pot, fry the meatballs until golden brown, drain the oil and serve on a plate.

Precautions. After adding the flour, the thickness should be so that it can be easily kneaded into balls by hand. If it feels too dry, add a little more egg wash, and if it is too wet, add a little flour.

Ingredients: 1 white radish, flour: 25g, chives: 25g, 1 egg, bean dregs: 50g, salt: 5g, black pepper: 5g, starch: 15g, five-spice powder: 3g

Method Steps:

1. Wash, shred and blanch the white radish;

2. Put the blanched shredded radish in a steamed cloth, squeeze out the excess water, and then chop it into minced pieces;

3. Put the bean dregs, white flour, starch, eggs, minced chives, salt, black pepper and five-spice powder into a small basin in turn after beating soybean milk in the morning;

4. Mix all kinds of materials well;

5. The balls should not be too big or too small, and the ball diameter should be about a dollar coin;

6. Heat the oil on low heat, put in the balls after the oil is hot;

7. After the outer skin of the balls is golden brown, take it out, and the balls are already cooked at this time;

8. Turn on the heat appropriately, put the meatballs into the oil pan again, fry them until the outer skin of the meatballs is slightly browned, and then you can pick them up;

9. Frying the balls for the second time can make the color of the meatballs more beautiful and the skin more crunchy;

10. The oil is not too much, and if you mind, you can also use oil blotting paper to absorb it, and eat it and fry it.

Ingredients: carrots, coriander, flour, potatoes, vermicelli.

Seasoning: salt, chicken essence, pepper, green onion, ginger.

Steps: (1) Finely chop the green onion and ginger and set aside.

2) Chop the coriander after washing and set aside.

3) Wash the carrots and potatoes and rub them for later use.

4) Chop the vermicelli after soaking and set aside.

5) Mix the above ingredients, add an appropriate amount of flour and water, add salt, chicken essence, and a small amount of pepper and stir. The principle is to be able to make balls, not too thin, and not too thick batter.

6) Make a pot of oil, 5 into the heat, and fry the meatballs.

7) Stir with a spatula and fry until golden brown.

In terms of raw materials, the first three are essential, and the last two are optional, and I didn't put potatoes in what I did, because my husband would have heartburn after eating potatoes.

The batter must not be thin or thick, I put too much water this time, so that in the end the balls became small cakes, which were flat slices.

It's not easy, if it helps, remember!

Materials:

Half a carrot, a carrot, a small piece of ginger, green onions, flour, salt, pepper a little.

Method

1.Shred the radish with a grater, and chop the green onion and ginger.

2.Add an appropriate amount of flour and water, salt and a small amount of pepper to the shredded radish. You can also add an egg to the stuffing, but I didn't add it. Put oil in the pot, and after 5 is hot, fry the balls in the pan until golden brown.

3.This is the look that my son designed, and he put the meatballs on the table on a plate of frozen cabbage, and photographed it and told me that it was the cabbage sun.

If you want to fry vegetarian meatballs, you can, put some starch on the radish carrots, stir the green onion evenly, and finally make a small ball, fry it in oil, it is very tasteful, and even his color is very good-looking.

There are still many ways to make vegetarian croquettes, and under normal circumstances, vegetarian croquettes are made from radish.

Cut the radish into thin strips, add eggs, various seasonings, you can put a little more chopped green onion on the noodles, and then you can fry it.

How do we make vegetarian meatballs delicious? Let's finish it, first chop the vegetables and kill them with salt. Then pour the cotton noodles into it and put two eggs on top. Put the seasoning well, stir well, and you can fry the vegetarian meatballs in the pan.

As a very popular old Beijing snack, the method of fried vegetarian meatballs is similar, but there are many recipes. The taste and texture of the vegetarian croquettes made with different vegetables are different. And different seasons also have different flavors.

Here's a vegetarian croquette:

Ingredients. Ingredients: 1 carrot; 1 carrot; flour 200g; starch 50g; 1 egg.

Excipients: appropriate amount of oil; salt to taste; pepper to taste; Peppercorn powder to taste.

Steps. 1.Peel the carrots and carrots respectively and rub them into shreds.

2.Mix well with a little salt and marinate for about 10 minutes to marinate the water.

3.Squeeze out the water, then beat an egg in the shredded radish and add the pepper and peppercorns.

4.Add flour and starch.

5.Stir well, mix into a viscous paste and let sit for a moment.

6.Put oil in the pot, when the oil temperature is 5 hot, squeeze it into a round ball by hand, put it in the pot and fry it until it changes color and floats.

Freshly fried vegetarian balls with a "zizi" sound, the color is golden and attractive, pinch one and gently put it in the mouth, immediately the fragrance fills the mouth, bite down, the skin is crispy, make a "squeak" sound, hot and fragrant, the more you eat, the richer the taste.

Tips for making fried vegetarian meatballs: 1. Difficulty: the heat and time of the fried meatballs; 2. Carrots must be used, white radishes can be replaced with poop radish, or potatoes can also be made, vermicelli can also be replaced with vermicelli, but not without powder.

3. When using salted raw materials, the time should be enough, and all kinds of silk must be softened so that the soup comes out, but don't pour the soup, that's a good thing. 4. Put some starch in it to make the surface of the meatballs more crispy, or you can leave it out. 5. The oil should not be too hot when the croquettes are burnt, so the outside is scorched and the inside is not cooked, so it should be fried slowly over medium heat.

6. The amount of various raw materials here is only an approximate amount, and the proportion can be changed, depending on personal preference.

I have fried vegetarian meatballs with white radish, my method is to first crush the radish and squeeze out part of the water, then add salt, chives, flour and glutinous rice flour and fry it well, and then braise it, according to each person's preference, you can put shiitake mushrooms, chestnuts, daylily, dark soy sauce, light soy sauce and star anise braised bread, I personally like to eat this.

Vegetarian meatballs, which are better than meat, are here! If it doesn't taste good, you can come to me!