Local Vegetable Carrot Okara Meatballs

Name: Local Vegetable Carrot Okara Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Flour; 1 bowl Okara; 2 pieces carrot; 200g Local vegetables; Some Frying oil; a little Five spice powder; Some Green onions; Some salt; a little Chicken Bouillon Powder; a little pepper; Some corn starch; Some Corn oil

by Flying swallows

4.6 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

When I was a child, my mother only served croquettes for Chinese New Year, and they were vegetarian. Although they were vegetarian, they had a special fragrance in the mouth. The croquettes were usually made with radish and tofu. The ingredients were simple and cheap. I made the leftover bean dregs from the soy milk, bought two carrots, put some local vegetables, and the fried meatballs were really fragrant! "

Local Vegetable Carrot Okara Meatballs

1. Prepare the ingredients

2. Wash the carrots, peel them and silk them;

3. Wash the local vegetables, dry the water and chop;

4. Put ground vegetables, shredded carrots and bean dregs in a large bowl;

5. Add flour, cornstarch, chopped green onions, pepper, five-spice powder, salt, chicken essence, and appropriate amount of corn oil;

6. Stir it into a thicker batter;

7. Heat the wok and let off the oil, take a spoonful of batter with your left hand, and roll into balls;

8. Fry in 60% to 70% hot oil, and add the balls in turn;

9. . Take it out when it is light yellow, heat the oil in the pan again, pour in the fried meatballs and fry it again until the surface is golden and the filling is well cooked;

10. Remove the oil control, and the bean dregs meatballs with crispy outside and tender inside are ready.

Tips:
1. Don't add too much flour to the fried radish balls. If you can't use it, you can add it a little bit until you are satisfied;

2. Put some corn oil into the batter of the fried meatballs, so that the fried meatballs have a soft texture, crispy on the outside and tender on the inside.