Hui Cuisine: bean curd balls

Hui Cuisine: bean curd balls

Introduction:

"[dish name] bean curd ball [cuisine] Anhui cuisine [flavor type] crisp [finished dish] hot dish bean curd is a treasure, rich in protein, low in fat and rich in cellulose. With winter bamboo shoots and horseshoe fried into vegetables, crispy and refreshing, it is a sugar free food, not only suitable for diabetics, but also a popular diet to lose weight. "

Production steps:

Step 1: make bean curd residue filtered out of soybean milk.

Step 2: first, wash the winter bamboo shoots, wash the lotus roots and peel them.

Step 3: squeeze the bean juice with bean curd residue.

Step 4: cut the winter bamboo shoots into pieces.

Step 5: cut lotus root into thin slices and scald it with hot water.

Step 6: chop the lotus root into pieces.

Step 7: add bamboo shoots and lotus roots into bean dregs.

Step 8: wash and chop the scallion.

Step 9: put in the bean dregs.

Step 10: mix egg white, salt, monosodium glutamate and starch.

Step 11: make small balls and put them on the plate.

Step 12: put the oil in the pan and add the bean curd balls.

Step 13: color and remove.

Step 14: heat the oil to 80% of the heat, and then add the balls to fry again.

Step 15: deep fry until golden brown, then out of the pot.

Step 16: let it dry and serve.

Materials required:

Bean curd residue: 150g

Winter bamboo shoots: 50g

Horseshoe: 30g

Egg white: 1

Shallot: 5g

Refined salt: 5g

MSG: 2G

Starch: 20g

Salad oil: 500g

Note: bean curd residue should be fresh, sanitary and clean, and bean juice should be squeezed, otherwise it is not easy to form and affect the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh