Carrot and Soy Meatballs

Name: Carrot and Soy Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Soybean Paste; Some carrot; 1 piece egg; Some shallot; Some salt; Some Chicken Essence; Some Flour

by A Apple Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This soybean pill is not the bean dregs left over from beating the soybean milk, but the soaked soybeans I bought in the market and ground with a rocker. The ground soybeans are faintly visible with broken watercress, and I feel it with my hand. , Full of stickiness, go home with eggs, carrots and chopped green onions, deep-fried a plate of soy balls with full aroma, soft on the outside and soft inside. "

Ingredients

300g Soybean Paste
Some Carrot
1 piece Egg
Some Shallot
Some Salt
Some Chicken Essence
Some Flour

Carrot and Soy Meatballs

1. Prepare soybean dregs, carrots, and green onions.

2. Rub the carrots into fine mince, chop the green onions into fine mince, add to the bean dregs, and add an egg.

3. Add appropriate amount of salt, about 80 grams of flour, and a little chicken essence and mix thoroughly.

4. Use a spoon to scoop up the soybean paste and round it slightly with your hands.

5. Heat the oil in the pot until 80% hot, turn the heat to low, and slowly add the soybean balls one by one.

6. When the soybean balls are discolored and floated, turn to high heat and fry them until golden brown, and they will come out of the pot.

Tips:
1. The soybean dregs must be mixed with a certain amount of flour or starch so that the balls do not eat oil during the frying process.

2. When the meatballs are cooked, keep the oil temperature low. After the meatballs are basically cooked, turn to high heat to color them.