Okara and Carrot Balls

Name: Okara and Carrot Balls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup soy; 500g White radish; 185g Flour; Some oil; Some salt; a little black pepper powder; A few parsley

by Soybean family

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Soy milk is often used for breakfast. Usually, soy milk is not filtered. You can drink it directly with the dregs. However, children don’t like this taste. Every time they drink it, it will reflect that there is too much dregs and they don’t like to drink this kind of dregs. Soymilk, there is no way to filter it separately, or if the soymilk is made and left for a period of time, the bean dregs will usually sink to the bottom, so we will pour a cup of it first, and then pour ours. If we use the filtering method , The remaining soy milk has to find a way to solve it, this time I will use filtered bean dregs to make a ball. "

Ingredients

Okara and Carrot Balls

1. Prepare the required ingredients

2. After washing the soybeans with water, soak for 3~5 hours

3. Take out the soaked soybeans and put them in the soymilk bucket, add an appropriate amount of water (subject to the lowest water level)

4. Turn on the soymilk machine, select the fast soymilk function, and press start

5. After about 20 minutes, the soy milk is made

6. Use the filter that comes with the soymilk to filter the soy milk and soy dregs

7. Wash and shred the white radish, add a little salt, mix well and marinate for about 10 minutes

8. Rinse the marinated white radish with water, squeeze the water, and then chop into fine powder

9. Pour in the bean dregs after draining the soy milk (320g)

10. Add the flour and stir evenly with chopsticks

11. Add salt, wash and chopped coriander, black pepper

12. Mix evenly with chopsticks or hands, and leave it for about 10 minutes

13. Pour a proper amount of oil into the pot and heat it to 60% heat (put a chopsticks in, there will be big bubbles), soak the left hand with water and grab a handful of the mixed filling, and squeeze the filling from between the index finger and the thumb Round balls, scrape the balls with a spoon in your right hand

14. Put it in a frying pan and fry slowly over medium heat

15. Flip several times with chopsticks during frying

16. Remove the meatballs when they are browned on the surface and drain off the excess oil before eating.

Tips:
1. Use the radish after pickling, it tastes better
2. The pickled radishes must be squeezed out of water, or there is too much flour, the balls will not be soft
3. In the process of bombing, the heat should not be too high
4. Grasp the amount of coriander and black pepper according to your taste
5. The amount of flour needs to be adjusted flexibly according to the dryness and wetness of the bean dregs