Okara Carrot Balls

Name: Okara Carrot Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 carrot; 150g Okara; 2 pcs egg; 60g Flour; 1 teaspoon salt; 3g pepper; A lot Peanut oil; 1 small handful Shallots; 1/2 tbsp sesame oil

by Zhouzhou doesn't drink porridge

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I left a lot of bean dregs when I made tofu last time. It's a pity to throw it away. How do I eat it? In fact, bean dregs are very nutritious. Eating bean dregs can lower blood cholesterol levels and reduce the consumption of insulin by diabetics.
Okara can be made into small cakes for breakfast, can be made into bread, and can also be croquettes, and can be served with wine. And I think the taste of okara balls is much better than that of flour balls. It doesn't feel like scum when it tastes, on the contrary it is very delicate and soft, not greasy, and very fragrant.
Making tofu is a magical thing. From soybeans to soy milk, to tofu, to dregs and then to balls, all the ingredients are used, and there is no waste. Not only is it simple and hygienic, it uses a handful of soybeans and two hands to create a bean feast.
Juicer version of tofu: http://www.meishij.net/zuofa/zizhidoufu_5.html

Ingredients

1 Carrot
150g Okara
2 pcs Egg
60g Flour
1 teaspoon Salt
3g Pepper
A lot Peanut Oil
1 small handful Shallots
1/2 tbsp Sesame Oil

Okara Carrot Balls

1. Prepare the ingredients, rub the carrots into filaments, and squeeze out the excess water from the soybean dregs left after making soy milk

2. Mix all the ingredients, add 1 teaspoon of salt, 3 grams of black pepper, 1/2 tablespoon of sesame oil, seasoning

3. Stir in one direction with chopsticks to make a paste

4. Pour the frying oil into the pan, and it will be enough to cover the meatballs. When the oil is 60% hot, use a spoon to scoop a spoon of the batter, roll it round with your hands, and fry it into the frying pan. (When you just enter the frying pan, don’t turn it, it will spread easily. After a little bit of frying, you can turn it with chopsticks to let The balls are heated evenly)

5. The surface is golden yellow and then clip it out. Let cool for about 3 minutes to reduce the temperature slightly for the second re-fry

6. Put all the tofu balls into an 80% hot oil pan for re-frying again, so as to make the balls more crispy

7. After frying for 5 minutes, the surface is more vivid than the first frying. Remove the drain oil and finish

Tips:
1. Okara needs to use gauze to squeeze out all the water inside. If the water content of the bean dregs is too much, the batter will be too thin, and a lot of flour needs to be added to absorb the water. The fried balls will feel powdery when eaten;
2. The first time of frying on a low fire is to make the inside of the raw material ripe; the second time of frying on a high fire is to make the outside crispy. If the meatballs have been fried on a low fire, they may not be crispy on the outside and will taste soft; but if they have been on a high fire, they will be very easy to fry or dry;
3. When frying meatballs, use as much oil as possible, preferably without the meatballs. If there is little oil, the balls will inhale a lot of oil, and the heat will be uneven, and the balls will be half-cooked and half-cooked.