Roachballs

By VicentaLakin

Roachballs
They say the fried food is bad, but I don't think anybody's got nothing to eat. It's only a few times a year, so don't worry

Recipe Recommendations

  • carrot 1/4 of
  • flour appropriate amount
  • egg laying
  • soy sauce 1 tsp
  • shisanxiang appropriate amount
  • salt appropriate amount

Steps for Roachballs

  • 1
    Carrot's clean because it's bigger and only takes a quarter
  • 2
    Scratch it
  • 3
    No salt, no drying, no extra juice
  • 4
    Into two open eggs. If it's a bigger egg, one is enough
  • 5
    I'll join you
  • 6
    Smuggle evenly
  • 7
    Add flour, a little bit more, and make it thick
  • 8
    A good radish pasta
  • 9
    It's hot. It's about five minutes hot
  • 10
    The method of making the bells: the left hand grabs a paste, squeezes a proper amount of paste out of the tiger's mouth, holds a small spoon in the right hand, then pulls out the face down and puts it in the oil
  • 11
    Put it in the rest of the pills
  • 12
    Don't get too hot, little fire-cooked to prevent it. The surface of the ballballs is golden and it's fried in the oil pan。
  • 13
    Pick up, control the oil, put it on the suction paper, remove the extra oil

    • Roachballs Make Tips

    The key to fried balls is control of the oil temperature. It's hot, it's fried, it's raw. It's too low temperature, too much pasta, too greasy to taste. A few more blasts and experience. I was a little warm when I first blew up this time, and a few of the balls that started blowing up were darker, and the surface was a little fuzzy. It's better in the back. So, if it's the first one, it'll only blow up two or three. Feel the temperature

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