vegetarian meatballs
A Beijing-style "vegetarian meatballs" were also made during the Spring Festival, which was very popular with everyone. It uses fillings made from a mixture of carrots, white radishes, mushrooms, vermicelli, tofu, etc., and the fried meatballs are very fragrant. This meatball can be eaten directly as a dish with wine, and can also be processed and fired twice. It can be braised or vinegar. It tastes good and will not break after being stewed for a long time. The meatballs are made as follows;
Recipe Recommendations
- tofu a
- carrots appropriate amount
- white radish appropriate amount
- Pleurotus eryngii appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- starch appropriate amount
- spiced powder appropriate amount
- ginger powder appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking oil appropriate amount
Steps for vegetarian meatballs
1
First rub the white radish into silk with a silk grater.
2
Put a little salt and water in it.
3
Shred the carrots for later use.
4
Crush the tofu and chop the coriander into pieces.
5
Chop the vermicelli into pieces and set aside.
6
Chop the apricot mushroom into the ground and set aside.
7
Chop the shredded carrot and shredded white radish that have been wiped with water a few times.
8
Then put all the ingredients into a basin and sprinkle with appropriate amount of ginger powder and five-spice powder.
9
Sprinkle in pepper powder and mix well, then sprinkle in pepper powder and appropriate amount of salt and mix well.
10
Finally, sprinkle a little MSG and appropriate amount of dry starch and stir well.
11
Heat the oil pan until it is 50% hot, use both hands to gather the meatballs one by one into the pan for frying. Fry the meatballs until they float out of the oil and fry them for another one to two minutes before they are cooked. Then take out and increase the oil temperature to 70% heat. Then fry the meatballs again.
12
Remove the tray and serve it on the table.vegetarian meatballs Make Tips
Characteristics of Beijing-style vegetarian meatballs; golden color, crispy outside and tender inside, moderately salty and fresh, rich taste, best in vegetarian food, and Beijing-style characteristics. Warm tips: 1. This Beijing-style vegetarian meatballs belongs to the all-vegetarian specialties of fasting banquets, so it is best not to put egg-like raw materials. 2. Make sure to chop the shredded radish several times to make it finer. 3. It is recommended that it is better to reunite by hand when making meatballs, such as squeezing, but it is not very round and has a bad appearance. 4. The meatballs can be eaten directly after they are prepared, or they can be processed twice by braising or vinegar. The dishes cooked will taste great. This Beijing-style traditional "vegetarian meatballs" with a large fried spoon is ready for your reference!