Jingweier "vegetarian Meatballs"
1.
First, wipe the white radish into silk with a wire grater.
2.
Put a little salt water in it.
3.
Grate the carrots for later use.
4.
Crush the tofu and finely chop the coriander.
5.
Chop the vermicelli and set aside.
6.
Mince eryngii mushrooms and set aside.
7.
Chop the shredded carrots and the shredded white radish.
8.
Then put all the ingredients into the basin and sprinkle appropriate amount of ginger powder and five-spice powder.
9.
Sprinkle in pepper powder and mix well, then sprinkle in pepper and some salt and mix well.
10.
Finally, sprinkle a little MSG and appropriate amount of dry starch and stir well.
11.
Heat the oil pan to 50% heat, use both hands to reunite the meatballs into the pan and fry them one by one. Fry the meatballs until the oil surface comes up and fry for one to two minutes before they are cooked. Then remove them and raise the temperature of the oil to seven. Fry the meatballs again when they are 80% hot.
12.
Take out the code plate and serve it on the table.
Tips:
Features of Jingweier Vegetarian Meatballs: golden color, crispy outside, tender on the inside, moderately salty and fresh, rich flavor, good quality in vegetarian, Beijing-style characteristics.
Tips;
1. This kind of Jingweier vegetarian meatballs belongs to the vegetarian specialties of the fast banquet, so it is best not to put egg materials.
2. Make sure to chop a few radish shreds to finely grind them.
3. It is recommended that it is better to reunite by hand when making the balls, such as squeezing, but it is not very round and looks bad.
4. After the meatballs are made, they can be eaten directly, or they can be processed twice with braised or vinegar. The cooked dishes taste great.
The traditional Beijing-flavored "Vegetarian Meatballs" of the big stir-fry spoon is ready for your friends' reference!
