Vegetable, carrot and bean dregs meatballs

Overview

When I was a child, my mother would only serve croquettes during the Chinese New Year, and they were vegetarian meatballs. Although they were vegetarian meatballs, they tasted particularly fragrant in your mouth. They usually used radish and tofu to make the croquettes. The ingredients are simple and cheap. I made the leftover bean dregs from making soy milk, bought two carrots, added some vegetables, and fried the meatballs, which were so delicious!

Tags

• hot dishes
• common dishes
• shandong cuisine
• children
• old man
• summer recipes
• banquet dishes
• dinner
• bean dregs
• chicken essence
• corn oil
• corn starch
• five spice powder
• flour
• fried oil
• green onions
• local vegetables
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash the carrots, peel and cut into shreds;

   

3. 3 Wash the vegetables, drain them and chop them into small pieces;

   

4. 4 Put ground vegetables, shredded carrots and bean dregs into a large bowl;

   

5. 5 Add flour, cornstarch, chopped green onions, pepper, allspice, salt, chicken essence, and appropriate amount of corn oil;

   

6. 6 Stir evenly into a thicker batter;

   

7. 7 Heat a wok and add oil, take a spoonful of batter in your left hand and form into balls;

   

8. 8 Fry in 60 to 70% hot oil and add the meatballs one by one;

   

9. 9 .When fried until light brown, take it out, heat the oil in the pot again, pour in the fried meatballs and fry again until the surface is golden brown and the filling is cooked;

   

10. 10 Remove the oil and control the oil. The bean dregs balls are now crispy on the outside and tender on the inside.