【anhui Cuisine】--tofu Dregs Meatballs

Name: 【anhui Cuisine】--tofu Dregs Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g tofu; 50g Winter bamboo shoots; 30g Horseshoe grains; 1 piece Egg white; 5g Diced chives; 5g Refined salt; 2g MSG; 20g starch; 500g Salad oil

by gaopingzhao

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

[Dish name] Tofu dregs meatballs [cuisine] Anhui cuisine recipes [flavor] Crisp and crispy [Cooked dishes] Hot vegetable tofu dregs is a treasure, rich in protein, low in fat, and rich in cellulose. It is fried into a dish with winter bamboo shoots and horseshoe. It is crispy and refreshing. It is a sugar-free food. It is not only suitable for people with diabetes, but also a favorite diet meal. "

Ingredients

【anhui Cuisine】--tofu Dregs Meatballs

1. Tofu dregs made of filtered soy milk.

2. First wash the winter bamboo shoots, wash and peel the lotus root.

3. Squeeze the soy juice out of the tofu residue.

4. Cut winter bamboo shoots into fine pieces.

5. Cut the lotus root into thin slices and blanch it with hot water.

6. Chop the lotus root slices into fine pieces.

7. Add bamboo shoots and lotus root to the bean dregs.

8. Wash and chop green onions.

9. Put it in the bean dregs.

10. Add egg white, salt, monosodium glutamate, starch and mix well.

11. Make small balls and put them on a plate.

12. Put oil in the pot and put the tofu dumplings.

13. Scoop it out after coloring.

14. Heat the oil to 80% hot, add the balls again and re-fry.

15. Fry until golden brown and ready to be out of the pan.

16. Let it dry and serve on a plate.

Tips:
Tofu residue should be fresh, hygienic, and clean, and the soy juice should be squeezed out, otherwise it will not be easy to shape and affect the taste.