Okara Carotene Meatballs

Name: Okara Carotene Meatballs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Okara; 4 pieces carrot; 20g Chopped green onions; 5g salt; 20g parsley; 300g Flour; Some Shimizu

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Since I made my own tofu, I have led many friends to join the self-made tofu team, so that my friends joked that the tofu mold and the brine shop are happy, hehe. I gave the tofu I made myself to someone and everyone said it was better than the one I bought. This inspired my interest in making tofu even more. But we all always worry about what to do with the bean dregs from making tofu, because the bean dregs also contain a lot of nutrients. It is a pity to throw them away, but I didn’t find any delicious way to eat them. I used to deep-fry meatballs with bean dregs once. They were very difficult to make, or they would fall apart. They were very oily and unhealthy. Today I suddenly remembered that since I was a child, I always saw my mother's carotene balls. I also tried to add carrots to the bean dregs. I made it as soon as I thought. I bought carrots and coriander early in the morning. I went home and tried it. The result was unexpected. Unexpectedly, it's not bad, because the flour is not scattered, and there are carrots that are sweetened in the balls, which are delicious. Friends who are also interested in making tofu, give it a try.

Ingredients

400g Okara
4 pieces Carrot
20g Chopped Green Onions
5g Salt
20g Parsley
300g Flour
Some Shimizu

Okara Carotene Meatballs

1. Wash the carrots, green onions, parsley

2. After shredded carrots, chop them with a kitchen knife (so that the shreds are not too long and affect the shape of the balls)

3. The chopped carrots are placed in a basin, sprinkled with salt, and marinated in water

4. Cilantro and green onions finely chopped

5. When the carrot shreds are out of water, add the chopped coriander and chopped green onions, and then add 400 grams of dried bean dregs

6. Then add the right amount of flour

7. Mix into a batter

8. Add corn oil to the wok

9. Because the bean dregs are added, the balls can’t be squeezed by hand like in the past. I rub the balls with both hands. After all the noodles are kneaded, it becomes 60 to 70% hot.

10. Put the kneaded balls into the pot (don’t stir them right after they are put in, you can stir them until the bottom is a little hard)

11. Seeing all the balls floating up, they can be fished out if the color is right

12. Take it out and let it warm and you can eat it

Tips:
I added a little more flour this time, and next time I plan to put a little less and try it. The meatballs with bean dregs are crispy and delicious. You can also add some five-spice powder if you like it. I don't like that taste so I didn't put it.