Tofu Vegetarian Meatballs
1.
Prepare ingredients: half a tofu, half a carrot, 5 green onions, 1 small chili, and half a small green pepper. Wash all.
2.
Carrots must be shredded (or directly chopped), so that they will be easier to cook.
3.
Then chop the green onion and chili.
4.
Cut the tofu into pieces and crush them with a spoon or rice scoop.
5.
Then put in the cut carrots and peppers.
6.
Pour in the sifted flour, add salt, a little sugar (mainly for freshness, or not), soy sauce, and 1 tablespoon of peanut oil.
7.
Finally, beat in 2 eggs and stir clockwise.
8.
A pot of boiling water is fine, and the pot should be kept dry and free of moisture. Pour peanut oil into the pot, (probably the peanut oil covering the surface of the balls is enough) When the temperature has risen, put the kneaded balls in. (When kneading the balls, put your hands in a little cold water, so that the kneading is good The meatballs are easy to shape and don’t touch your hands.) Turn on a medium-to-small heat. Don’t turn it over at first. Wait until one side is fried and then turn the other side. Both sides are fried slightly golden and then fished out. This is the first time it is fried. (When frying, you can’t put all the meatballs down at once. They must be opened separately, otherwise they will stick together easily during frying)
9.
Then fry it again to remove the excess oil.
10.
It can be eaten with chili sauce or cooked in soup.
Tips:
1 Carrots should be chopped as much as possible to make them easier to cook.
2 Test the oil temperature: put a small dough down, if it floats immediately, it proves that the oil temperature is OK.
3 The amount of peanut oil is about the surface of the croquettes.
4You can also use this method to deep-fry meatballs.
In the process of croquettes, I did not add water, just beating eggs, and carrots also have some moisture.
5The meatballs were fried twice to ensure that they were cooked through and to reduce the oil content.
