Carrot and Soybean Meatballs
Overview
These soybean balls are not the bean dregs left after making soy milk, but the soaked soybeans I bought in the market and ground them with a hand-cranked stone. After the soybeans are ground, you can vaguely see the broken watercress, which is very sticky when you touch it with your hands. When you go home, add eggs, carrots, chives, and fry up a plate of soybean balls that are full of aroma, burnt on the outside and soft on the inside.
Tags
Ingredients
Steps
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Prepare soybean residue, carrots, and green onions.
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Grate the carrots into fine pieces, chop the green onions into fine pieces, add them to the okara, and then add an egg.
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Add appropriate amount of salt, about 80 grams of flour, and a little chicken essence and mix thoroughly.
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Scoop up the soybean paste with a spoon and shape it slightly with your hands.
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Heat the oil in the pot until it is 80% hot, turn to low heat, and slowly add the soybean balls one by one.
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When the soybean balls change color and float, turn to high heat and fry until golden brown and cooked through.
