1. Wash and shred the carrots first, then chop them a little bit, put them in a basin, then chop the coriander, green onions, and put them in the basin together with tofu, eggs, salt, and ginger powder. Then put in about one-third bag of Angel Yeast.
2. Add appropriate amount of flour and water, and mix it with your hands to make a batter like this
3. Put oil in the pan (not too little oil, too little oil is not easy to fry), after heating, squeeze a ball out of the mouth of the tiger by hand, (pictured),
4. Then use a small spoon to put the balls into the pot that has been heated by the oil temperature. (At this time, it depends on the craftsmanship of the chefs. You should have a good grasp of the oil temperature and heat. It’s too small—the meatballs that meet the noodles still suck a lot of oil, it’s super not delicious, don’t ask how I know...Do you think the chef is born?) In short, you have to adjust the fire to just right Squeeze the whole pot with the balls, and when it has been fixed and shaped, turn it over gently, about two minutes, the whole pot is cooked, and it is OK to remove it with a strainer.
Tips:1. In fact, it is not difficult to make this stuffing. Just add all kinds of seasonings that you like to make dumpling stuffing. You can use it as you like. You can even add a little chili if you like spicy food;
2. The important thing is to control the oil temperature;
3. Friends who have never fried anything can try a small amount first to find out the feeling. I made a larger amount this time, and I fried a pot full. Friends who try for the first time can try with a few fewer carrots.
