Crispy Fried Vegetarian Meatballs

Name: Crispy Fried Vegetarian Meatballs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g White radish; 20g Dried day lily; 1 piece egg; 5g Dried shrimp; 150g Flour; 25g water; 2g Refined salt; 3g Chicken Essence; 5g Cooking Wine; Some Peanut oil; Some Cumin

by Ketone low carbon

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Deep-fried vegetarian meatballs ~ shredded white radish, soaked in golden needles (dried day lily), beat an egg, add some salt, chicken essence and flour to make a thick paste. If you like pepper, you can also add some pepper. Deep-fried until it is crispy on the outside and tender on the inside, dipped in some salt and pepper or cumin to eat it is crispy, adding some sweet and sour sauce to add thin gorgon is another flavor^_^ The ingredients are very ordinary, and the taste is homely. I often do it~

Crispy Fried Vegetarian Meatballs

1. Soak the dried daylily half a day in advance.

Crispy Fried Vegetarian Meatballs recipe

2. Wash the white radish and rub it into filaments. Drain the soaked daylily and cut into small cubes. Add the washed shrimp skins and beat in an egg.

3. Add water, cooking wine, salt, chicken essence and flour, and stir fully clockwise to form a thick batter. Also prepare half a bowl of water.

4. Put an appropriate amount of peanut oil in the hot pot (you can use less oil to fry in batches to reduce the amount of oil used), and turn the high fire to about 160 degrees and turn to a medium and small fire to maintain the temperature. Dip your hands in some clean water to prevent sticking, and be careful not to get wet hands with water droplets. Squeeze the batter from the tiger's mouth into round balls, and put them in the oil pan in turn.