Carrotsinball

1

A small bowl of soybean slag filtered out by the soy milk machine。

2

The cuisine is washed and the water is cut to shreds。

3

Carrots go to the skin and rub it in silk。

4

A shredded onion。

5

A single point container was found to mix the four above-mentioned materials, and two eggs were mixed in。

6

The salt, white pepper powder and a little fragrance are evenly mixed。

7

With spoons and chopsticks, the soybean slag is made into a ball and can be boiled when it's hot。

8

some 800 ml of peanut oil was placed in the pot, and the pills were dropped into the pot after 50 to 60% heat。

9

Keep the fire on the ground

10

Shut the fire and get out. I'm sorry.

1. The bean dregs I use are filtered from a soy milk maker, making them pre-cooked. Therefore, when frying the balls, you only need to fry them until they are set. If you use raw bean dregs, you need to fry them for a longer time to ensure they are thoroughly cooked before consumption. Eating raw bean dregs can easily lead to diarrhea or even food poisoning. 2. The consistency of the bean dregs batter determines the texture of the fried balls. The thicker the batter, the harder the interior of the fried balls will be; conversely, the result will be crispy on the outside and soft on the inside. 3. Deep-frying the balls requires low heat and slow cooking; otherwise, the skin will burn while the inside remains uncooked, especially with meatballs. 4. I have attached a picture from Baidu Baike regarding how to judge oil temperature for your reference. The oil temperature I use is roughly medium heat. When you insert a dry chopstick into the oil, small bubbles will rise around it, there will be essentially no smoke, and the balls will not cause the oil to splatter excessively when added. If you are concerned about misjudging the oil temperature, you can try frying one ball first. If the oil temperature is too high, turn off the heat and wait for it to cool down before turning it back on to fry.