How to make dry carotene balls, how to make dry carotene balls

Most of Tianjin's vegetarian meatballs are made with dry radish. It's simple and clean to do it yourself, and it's easy to do.

Ingredients: Dry radish half a day.

Flour to taste.

Coriander Count the roots.

2 pieces of tofu in sauce.

1 egg.

Ginger minced gram five-spice powder appropriate amount.

Preparation of dry carotene balls.

Dry radish is called differently in different places. I didn't take it before I did it.,The picture I found on the Internet.。 Find out for yourself what your local name is.

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The main ingredient, dry radish fork shreds, kill the water with salt, don't squeeze too dry. Finely chop the parsley.

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Add soy tofu and soy bean curd juice, five-spice powder, noodles, and you can form a ball.

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For initial frying, the oil temperature is about 120 degrees, or medium-low heat. The temperature should not be too high. Make into balls and put them in the pot and slowly push them into shape. Serving.

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Re-frying, the oil temperature increases, don't fry the paste.

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It's done. <>

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Charted on the outside and tender on the inside. It can be eaten as a snack.

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Tips: Salt, it depends. Soy tofu has a salty taste.

Ingredients: 1 radish, coriander, cooking oil, salt, pepper, five-spice powder, flour.

Specific methods:1Rub the washed radish into shreds for later use, white radish, green radish and carrot, choose according to personal taste, and chop the shredded radish with a knife for later use.

2.Put the chopped radish into a pot, then chop the washed coriander (an appropriate amount) for later use, add the coriander to the crushed radish, and the radish balls made with coriander are more delicious. 3.

Then add a spoonful of salt, pepper, allspice powder, a little cooking oil, and stir all the ingredients with chopsticks to set aside.

4.Stir well, sprinkle in an appropriate amount of dry flour, stir while pouring, and stir until it is viscous. 5.Now we start to fry the croquettes, boil the wok dry, add an appropriate amount of cooking oil after boiling, the amount of oil can be larger, try the oil temperature, turn off the heat after the oil temperature is 50% hot.

6.Put the finished meatballs into the pot, turn off the heat and then fry the meatballs, so that the color of the fried meatballs is consistent, and then turn on medium heat to fry the meatballs after they are finished. 7.

After frying, gently push it with a spatula to heat it evenly, fry it until the color is golden and then control the oil and take it out, put it on a plate, a crispy and delicious radish balls has been done, as long as you master these few tips, you can also fry delicious balls with zero foundation, one bite at a time, very crispy and delicious.

1. Prepare radish and coriander.

2. Remove the leaves of the dry radish and clean it, rub the shreds, add water to the pot and boil, and blanch the shredded radish. (No need to wait for the water to turn on again before turning off the heat and fishing).

3. Put the blanched shredded radish in a ventilated place and shake off the heat with chopsticks, and then dry the water.

4. Chop the green onions, ginger and coriander separately.

5. Add green onions, ginger, coriander, oil, salt, monosodium glutamate to the shredded radish, then add a spoonful of five-spice powder and mix well.

6. Prepare the red bean curd, and then scoop a little bean curd juice.

7. Dissolve the red bean curd in the fermented bean curd juice and pour it into the mixed filling.

8. After mixing well, add 130g of flour (the amount of flour depends on the dryness and wetness of the radish shreds, add less flour if it is dry, and add more flour when it is wet) I think the flour is not delicious, so try to dry the water.

9. Use chopsticks, or wear disposable gloves, grasp well, and the filling is ready.

10. Heat the wok and pour in enough cooking oil, when the oil temperature is eighty percent hot, put the filling into small balls and put it into the oil pan, fry it until golden brown, and then you can get out of the pot.

The method of dry carotene balls is as follows:Ingredients: 1 dry radish, 1 spoon of starch, 2 spoons of flour, appropriate amount of five-spice powder, 1 egg, 50 grams of chives.

1.Dry radish is it, there is no arguing that this can be replaced with green radish, white radish, any radish.

2.Use a grater to plane out the filaments. Pick up the water with your hands.

3.Finely chop the chives and set aside.

4.Crack in an egg.

5.Add salt to taste, chives.

6.A spoonful of starch, two liters of flour, the amount of flour can be mastered, and it can be connected to shredded radish.

7.Appropriate amount of five-spice powder.

8.and even the beam.

9.Use a spoon to scoop out the balls, and you can match them with your hand.

10.Boil, boil the oil to 7 heat, fry the meatballs over low heat until golden brown, and remove the oil. The fire should not be too big, and the skin will quickly scorch if it is too big.

11.Vegetarian delicious.

1. Carrot balls.

This is vegetarian meatballs, of course, you can also add some of your favorite ingredients such as minced meat and vermicelli, and the nutrition will be more balanced. Next, let's share the recipe of this carrot and coriander balls.

Ingredients. Ingredients: carrots, coriander.

Excipients: chives, eggs, flour.

Seasoning: five-spice powder, salt, white pepper, cooking oil.

Method. Step 1: Main ingredients: shallots, eggs, flour.

Step 2: Peel and shred into shredsStep 4: Put the minced chopped and chopped green onions into the shredded shreds, add an egg, 2 teaspoons of flour, add salt, pepper and allspice.

Step 3: Add all the seasonings and mix well, and the batter can be crumpled into a ball.

Step 4: Put the balls in a hot pan and fry them over medium-low heat.

Step 5: Fry until golden brown. Finished product! The finished product is crispy on the outside and soft on the inside.

2. Radish balls.

Preparation of radish balls.

Ingredients: 4 radish, 1kg of flour, 100g of green onions, 50g of ginger, appropriate amount of five-spice powder, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil.

Method: (1) Wash the radish and set aside.

2) Peel and create silk.

3) Wash the ginger and green onions and set aside.

4) Finely chop the green onions and ginger.

5) Add an appropriate amount of salt to the shaved shredded radish, stir well, squeeze out the water and chop. Add the green onions and finely chop the ginger.

6) Add flour, allspice, salt, soy sauce and stir into a batter.

7) Heat the oil in a pan and squeeze the batter into small balls by hand and put them in the pan.

8) Slow fry over medium-low heat.

9) Fry until golden brown and remove from the fish.

10) Cook a little and drizzle with a thin thickener. Season with salt and drizzle with sesame oil.

The fried meatballs are crispy on the outside and tender on the inside, and they are particularly fragrant, and they can be eaten directly or made into meatball soup, or fried with side dishes, in short, they taste great no matter how you eat them.

You can add eggs to the meatballs, or you can add some meat filling, and this is what you like to eat.

Dry radish balls steps:Ingredients: 2 eggs.

Excipients: appropriate amount of salt, appropriate amount of blending oil, appropriate amount of pepper, appropriate amount of ginger powder, appropriate amount of mung bean noodles.

1. The main ingredient is dry radish.

2. Rub the radish into shreds and marinate it with some salt for a while.

3. Slightly grab the excess water from the salted shredded radish, add salt, ginger powder, pepper, and two eggs and stir.

4. Add an appropriate amount of mung bean noodles and mix well.

5. Heat the hot pot with oil.

6. Roll the stirred radish batter into small balls, put it in a hot oil pan, and fry it slowly over medium heat until golden brown.

7. The dry radish balls are fried.