Ingredients and preparation of carotene meatballs

Ingredients and seasonings for carotene meatballs:

White radish: 1 carrot, 2 eggs, 2 minced ginger, salt, pepper, pepper, pepper, flour.

Teach you how to make carotene balls at home and how to make them delicious.

1. Wash and peel the radish and rub it into shreds.

2. Add eggs, salt, minced ginger, pepper and pepper to taste in a bowl.

3. Add flour after seasoning, pay attention to the consistency: too thin and not easy to form; If it's too sticky, it won't taste like a radish.

4. Heat the oil (throw a little dough and float it immediately as standard), and squeeze the meatballs with a tiger's mouth and spoon.

5. Fry slowly over low heat until the meatballs are cooked through and golden in color. You can eat it just like that, and you can also serve it with your favorite dipping sauce. Sweet, salty, sour and spicy depending on your preference.

Home Cooking Tips:

Summary: First, some people's practice will put salt in the radish first to squeeze out the water, but here is not done in the hope of keeping the nutrients in the radish as much as possible. And it doesn't affect the taste.

Second, when frying, be sure to use low heat and keep turning the balls, so that they will be heated evenly and the color is also good-looking. 3. If you don't fry it thoroughly, you can put it out first and let it cool and then fry it again.

Is there a sense of loss after the New Year, and you have to work with the spirit of 12 points, and your appetite is not very good, everything needs to be **.

I think that if we can ** everything we are still delicious, make a favorite food, eat it a few times, and everything can have the motivation to return to normal.

Today I bring a delicious vegetarian meatball, although it is fried, it does not absorb oil at all, and it tastes crispy on the outside and tender on the inside, super fragrant.

Change the ingredients.

powder, salt, pepper.

Amount. Cabbage.

200 grams. Egg.

2 pcs. Carrot.

300 grams. Celery.

200 grams. Salt.

Amount. Pepper.

Amount. Flour.

Half a bowl. Method: Read step by step.

Rub the carrots into shreds with a wire grazing tool with a thin hole, and rub them horizontally, a little shorter.

Wash the celery and rub it directly with a tool to finely chopped.

Chop the cabbage, add a little salt directly when there is more, and kill the cabbage.

Crush the cabbage, put it in a carrot pot, add the chopped green onion, add salt and pepper, and beat in the egg.

Stir well, add half a small bowl of flour and 1 pinch of baking soda.

In the stirring, if the cabbage is not dry, you can put a little more flour.

Finally, heat the oil, scoop it with a small spoon or squeeze it by hand, whatever you want, make the meatballs and fry them in the pan, and the skin is golden and floating.

Precautions. The amount of various vegetables can be increased or decreased at will, and you can place whichever you like.

The preparation of carotene balls is as follows:Shredding carrots, I cut them with that shredder, and my own knife skills are limited, so remember not to be too long. Put some chopped coriander and chopped green onions.

Beat in an egg, add a little water, salt, chicken essence, five-spice powder Chunyou (I substituted thirteen spices), add 1 small bowl of flour. Finally, add a little yeast powder, which is steamed buns, just pour it in and stir well. At this time, you don't need to make a paste, because some soup will come out later.

Put Xun Heng in the sun or any place that is not cold for 30-60 minutes, let it rise, and then some soup will come out, with the help of these soups, add some bread crumbs (if you don't have it), in order to make it fluffier. Stir to combine.

I don't squeeze the balls with my hands, I just use a spoon to make the balls, which is good, it doesn't have to be particularly round.

Heat the oil in the pan and fry the musen in the pan. The oil should be slightly more to make the vegetarian balls float.

The whole process was on fire. Remember to flip.

Fry and remove from the pan. Tips:

1. Remember, the principle that it is better to have a big fire than a small fire.

2. After frying, wait a little and eat it before it is crispy. It won't be crispy right away.

3. Fry it once, no need to re-frry.

4. Remember to turn the pressing process.

The preparation of authentic carotene balls is as follows:Ingredients: appropriate amount of carrots, 2 eggs, appropriate amount of flour, appropriate amount of starch.

Excipients: appropriate amount of refined salt, half a spoon of five-spice powder, a little pepper, a little monosodium glutamate.

1. Rub carrots with short wires.

2. Rub and rinse with salt twice to squeeze out the water.

3. Add all the seasonings and mix well.

4. Roll into small balls.

5. Heat the oil for 6 and fry the small balls to color, and fry them again.

6. The delicious meatballs are ready.

Ingredients: 4 carrots, 150 grams of flour, 100 grams of coriander, 1 egg, 5 grams of salt, 50 grams of soaked vermicelli, 15 grams of ginger, 3 grams of five-spice powder.

1. First of all, rub the carrot into shreds, chop the coriander into minced pieces, cut the vermicelli into small pieces, and chop the ginger, as shown in the figure below

2. Mix the carrots, coriander, minced ginger, vermicelli, eggs and five-spice powder evenly, and do not put salt at this time to prevent the carrots from coming out of the soup, as shown in the figure below

3. Stir these ingredients evenly, add flour and salt, and mix into a sticky batter

4. Take about 10g of carrot puree and form balls, as shown in the figure below

5. The oil temperature is about 150 degrees, put into the balls and fry them until the appearance turns brown, as shown in the figure below

6. Finally, it is ready to be served, as shown in the figure below

How to make carrot balls.

Steps to prepare carrot balls.

Rub the finest shreds of carrots, there is half a green radish at home, I put it in it, if you don't have it, you can not put it. Put the salt and marinate for 20 minutes, the amount of salt can be put according to your own deduction, taste it, a little smaller, because you will have to put flour for a while.

Step 2: Add the flour to the marinated carrots several times, put less each time, stir after adding the flour, and then continue to add the flour. Repeat as many times as possible. Be sure to add the flour several times, each time sparingly.

Step 3 Stir into this way, not too much flour. If you can mold a ball, you can make round pants.

Step 4: Knead into such balls. (Ignore my hand).

Step 5 Put the pot in the pot at a temperature of six or seven into the oil, be sure to heat it over medium-low heat, and wait for the meatballs to float up for about three minutes, and then you can take out the orange Jane.

Step 6 The balls are floated up and fished out like this, and the surface of the balls is soft at this time.

Step 7 After all the fried meatballs are removed, put them in the pot and fry them again over medium-low heat for about three minutes.

Step 8I love burnt food, so I re-fried it twice. The color and taste are good, the same as the one bought. It's also delicious when it's cold.

Ingredients: 3 carrots, 1 small handful of coriander, 1 pinch of minced ginger, 5 grams of five-spice powder, 8 grams of salt

1 handful of fine vermicelli, 50 grams of starch, 150 grams of flour (to be added), appropriate amount of cooking oil.

Step 1 ] Wash the carrots, coriander and ginger, and soak the vermicelli in advance until soft;

2] Finely chop vermicelli, coriander, and ginger;

3] Carrots are rubbed with a graser board to small filaments;

4] Put the coriander, vermicelli, ginger and carrots in a pot and add a pinch of salt;

5 ] Add a little five-spice powder;

6 ] Grasp and knead and mix well with your hands;

7 ] See that the vegetables in the pot are a little collapsed, put in the starch and flour;

8 ] Mix well, and squeeze it into balls by hand;

9 ] Squeeze out a few balls and put them on a plate;

10 ] Put an appropriate amount of oil in the pot, put the meatballs in the heat and start frying;

11 ] Fry for 3 5 minutes, gently turning with chopsticks;

12 ] Fry until golden brown and remove it.

Tips: Add an appropriate amount of flour to see if it can be squeezed into balls and not scattered;

The oil temperature is 50% hot, and it is fried for about 10 minutes;

A little coriander, too much will be mushy and affect the appearance;

There is no need to add chopped green onions, which are easy to paste and affect the taste.

Ingredients: 2 carrots, 1 egg, a little allspice powder, 3 tablespoons of flour, 2 tablespoons of starch, a little salt, and an appropriate amount of vegetable oil.

Step 1) Wash the carrots;

2) Grater;

3) Put it in a large bowl;

4) Add eggs, salt, flour, starch, five-spice powder;

5) Grasp well with your hands; (At this step, if the coarse carrots of the silk planing are not easy to come out with salt, you can add a little water).

6) Put oil in the pot for seven or eight percent of the heat;

7) Roll balls into balls by hand and put them in the pot;

8) Fry until golden brown and serve on a plate.

Tips: Step 5: If the carrot is not easy to get out of the water when the shreds are thick and grasped evenly, add a little water;

If the silk is particularly thin, you don't need to add water! When frying, be careful to tumble the meatballs with chopsticks.

Ingredients: 1 carrot, 2 eggs, 200 grams of flour, 3 coriander, 1 tablespoon of thirteen spices, 1 spoonful of sedan chair salt.

Method: 1. Clean the carrot first, peel it, cut it into strips, and then chop it.

2. Clean and chop the coriander.

3. Pour the flour into a large bowl, add the eggs, carrots, thirteen spices and salt and stir well, and finally add the coriander and stir.

4. Pinch into small balls, roll them round, and put them on a plate.

5. Heat the pan, put in the oil, the oil temperature is about 5 or so, put in the meatballs in turn, and fry them slowly for about 10 minutes.

Carotene balls.

Entering the winter storage season in the north, my father bought me 2 pockets of carrots, and changed all kinds of eating methods, fried three dings, dumplings, and meat segments, and used it to make croquettes today, which are soft inside and coke outside, which are particularly delicious and nutritious. My husband goes out to climb the mountain to relax, and when he comes back at noon, he can eat vegetarian croquettes when he enters the house.

Ingredients. 3 carrots.

2 eggs. 2 grams of green onions.

Half a teaspoon of five-spice powder.

500 ml of vegetable oil.

Accessories. 150 grams of flour.

1/2 teaspoon of salt. 1 gram of ginger.

1/2 teaspoon of chicken bouillon.

Steps to prepare carotene balls.

1.Wash and peel the carrots.

2.Rub into thin strips.

3.Finely chop the green onion and ginger.

4.Beat the eggs and add to the shredded carrots.

5.Then add minced green onion and ginger, five-spice powder, salt, and chicken and mix well.

6.Add the flour and mix well.

7.Mix into a paste.

8.Use your hands and spoons, grab your left hand and scoop your right hand with a spoon to make balls (you can also put them directly into the pot without making them first).

9.Heat oil in a pan.

10.Add the meatballs and fry them until golden brown.

The amount of flour is determined according to the moisture content of the carrot residue.

Rub the carrots into shreds.

4:4 Add the flour and mix well with your hands.

Add the chopped coriander, green onions, ginger, eggs, starch, and shredded potatoes.

Evenly punch with your hands.

Finally, add baking powder.

Stir well, cover with plastic wrap and let the mix for 10 minutes.

Prepare a small pot, put oil into the pot to 1 and 3 places, **, and then put in a small piece of green onions, and wait for the green onions to start bubbling a little.

Grab the flowers with your hands and fry them in a frying pan.

Carrots are very sweet, I think the most suitable meat with carrots is about beef, beef stew sometimes goes directly with a large carrot, and then there are diced carrots and dehydrated beef jerky seem to be the first in the instant noodle vegetable package with celery, although I personally don't like carrots ......However, you also said that it is just carotene, and if it is a symbolic meaning, it should not be able to eat a particularly obvious carrot flavor.

Vegetarian radish balls method:

Ingredients: 450 grams of green radish, 1 egg (40 grams), 20 grams of ginger, 3 grams of cooked peppercorn noodles, 6 grams of salt, 150 grams of flour, etc.

1. Method: Wash fresh green radish, a small egg, chop ginger with skin, fry and grind peppercorns into powder, 6 grams of salt (salt can be added according to your own taste); Shred the radish with a grater (be careful not to wipe your hands, chop with a knife when you have a little left); Chop the rubbed radish with a knife and not too much. Autumn radish is well hydrated, so you need to use your hands to pick up the water.

2. Pour all the ingredients into the basin; When ready to fry, stir all the ingredients well (water will come out after a long time) until the radish can form a ball; Boil the oil pan until it is 6 hot, add the meatballs, and fry them slowly over medium heat until the surface is golden brown.

Introduction of green radish:

Radish is a root vegetable, the main edible part is the fleshy root, is one of the main vegetables in winter and spring in China. The radish cultivated in China is collectively known as Chinese radish in botanical, which has been popular since ancient times and has spread throughout the country in the Ming Dynasty.

Over the years, many excellent varieties have been formed, and Weiqing radish is a kind of green-skinned radish, and the skin and flesh of the radish are green. It is one of the high-quality varieties of radish. It is a unique famous product in Tianjin, among which Weifang radish is one of the local excellent varieties.

It is well-known at home and abroad for its abundant moisture, high sugar content, thin skin and fine meat, and good taste, and has a history of four or five hundred years of planting.

White carotene croquette method:

Ingredients: 400 grams of white radish, 150 grams of flour, 1 egg, 15 grams of ginger, 25 grams of green onions, 3 grams of thirteen spices, 5 grams of salt.

Steps: 1. Wash the white radish, peel it, rub it into silk with a silk grater, add salt, stir well with chopsticks, and let it stand for a while.

2. When the shredded radish becomes soft and the water comes out, add thirteen spices, eggs, ginger and green onions, and stir well with chopsticks.

3. Add the flour and continue to stir well.

4. Put an appropriate amount of oil in the pot.

5. Dig a spoonful with a spoon and shape it appropriately with chopsticks.

6. After the oil is heated for 7 minutes, put in the shaped balls, fry them slowly over medium and high heat, pay attention to the fire is not too big, in case it is fried, and it can be adjusted appropriately.

7. After frying until the surface is golden brown, put it out, control the dry oil, and put it on a plate.