How to make carotene balls delicious, the home cooked practice of carotene balls

1. A small bowl of okara filtered out of the soymilk machine. Wash the coriander and chop it in water. Peel the carrots and rub them into a shred. Finely chop a green onion;

2. Find a larger container to mix the above four ingredients, beat two eggs and stir well. In step 5, add an appropriate amount of flour to the viscosity of the bean dregs mixture, add salt, white pepper and a little sesame oil to taste, and stir well;

3. With the help of a soup spoon and chopsticks, paste the bean dregs into a ball, and fry them in the pot after the oil is hot. Put about 800ml of peanut oil in a pot and let the oil go.

After 5 or 6 percent of the heat is hot, throw the meatballs into the pan and fry them. Keep the heat medium-low, fry for 3-5 minutes until the meatballs are golden brown, then turn off the heat and remove them;

4. The fried meatballs are charred on the outside and tender on the inside, full of aroma, and can be eaten directly, or they can be eaten with pepper, salt, and tomato sauce, and some can be put to increase the flavor when making soup;

5. Okara is rich in crude fiber, protein, unsaturated fatty acids and other nutrients, and has the effects of lipid-lowering, anti-constipation, prevention and treatment of osteoporosis, hypoglycemia, ** and anti-cancer. Moreover, bean dregs can not only be made into a variety of delicious foods, but also can be used to make **, which has the effect of lightening spots and whitening.

Ingredients. Ingredients.

Okara. 400g

Carrot. 4 roots.

Accessories. Corn oil. Amount. Salt.

Amount. Flour.

Amount. Water.

Amount. Minced green onions.

Amount. Coriander.

Three. Steps.

1.Carrots, shallots, parsley, wash well.

2.After the carrot is shredded, chop it with a kitchen knife (so as not to affect the shape of the balls if the shreds are too long.)

3.Place the chopped shredded carrots in a basin and sprinkle salt to marinate the water.

4.Finely chop the coriander and green onions.

5.After seeing the shredded carrots come out of the water, add the chopped coriander and chopped green onions, and then add 400 grams of very dry bean dregs.

6.Add an appropriate amount of flour.

7.Mix into a batter (if you don't have a lot of water from your carrots, add less water if the batter is too dry).

8.Add corn oil to a wok of oil.

9.Because of the addition of bean dregs, the meatballs cannot be squeezed by hand as in the past, and I rub the balls with both hands, and all the noodles are rubbed with oil, and it will be six or seven times hot.

10.Put the kneaded meatballs into the pot (don't stir them just after they are put in, and you can stir them until the bottom is a little hard shell).

11.Seeing that all the balls are floating up and the color is right, you can take them out.

12.Remove it and let it warm before eating.

Tips: I added a little more flour this time, next time I'm going to put less to try it, the meatballs with okara are crispy and delicious. If you like to eat five-spice powder, you can also add some, I don't like that taste, so I didn't put it.

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

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.

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.

Recipe:

Excipients: flour, okara, eggs.

Ingredients: green onion, ginger, salt, peppercorns.

Steps to make vegetarian balls:1. Put the bean dregs left over from the soybean milk for breakfast, half a large carrot into shreds, an egg, a bowl of flour, green onions, ginger, salt, and peppercorns.

2. Mix the above raw materials into a puree, not too thin, and heat the oil pan until it is 8 hot.

3. Put on disposable gloves on your left hand, squeeze out the meatballs, take a spoon in your right hand and put the meatballs into the oil pan, and fry 10 to 20 pieces each time according to the size of the oil pan, and fry them until golden brown.

Efficacy of balls:It is divided into meatballs and vegetarian meatballs. Vegetarian meatballs refer to meatballs made from vegetables, and the main ingredients for meatballs are some meat products.

The nutritional value of the two kinds of meatballs is not the same, and the meatballs made from meat products contain a lot of protein, collagen, vitamin A, vitamin B and calcium ions. The green vegetable balls made from vegetables contain a lot of fiber, vitamin B, and vitamin A. Eating more meatballs can effectively replenish the energy needed by the body, and have a certain effect of replenishing qi and nourishing blood, while eating more vegetable meatballs can promote intestinal peristalsis and relieve constipation.

1. Green radish 650 grams of white radish, 2 eggs, 8 grams of salt, 50 grams of chopped green onion, 30 grams of minced ginger, 10 grams of thirteen spices, 150 grams of flour.

2. Break one of the fried vegetarian radish balls while they are hot, fluffy and soft, crispy on the outside and tender on the inside.

3. The ingredients for making vegan radish balls are very simple, a large green radish, 2 eggs, salt, thirteen spices, chopped green onions, minced ginger, and 150 grams of flour.

4. After rubbing the green radish into shreds, put the prepared salt into it, knead it evenly, and let it stand for 10 minutes.

5. Put the chopped green onion, eggs, minced ginger, and thirteen spices into the water-killed radish, bring gloves and stir well.

6. Put the flour in it and stir well with chopsticks in one direction.

7. After stirring evenly, the final is basically this kind of together, a little sticky state. The whole process must not add water, and the water that comes out of the radish with salt is safe enough.

8. Put on disposable gloves to squeeze out the shape of the balls from the tiger's mouth, and if the technique is excellent, you can also use a spoon to make a round ball.

9. Heat the oil in the pot, and then put the squeezed meatballs into the oil pot when it is about six or seven percent hot.

10. Fry slowly over medium-low heat, and when the meatballs slowly float up from the bottom of the pot, it is basically good. Judging by the color alone, the fried radish balls are already very beautiful, and the color is ruddy, which looks very attractive!