Exploded Cheese Bean Okara Balls

Overview

I can't bear to throw away the okara that I usually use to make soy milk. Most of the time I use it with vegetables to make small tofu. Sometimes I also use it to make pancakes or something. Anyway, I eat them all in different ways. Today I used bean dregs to make a dish I learned from gourmet Shi Xin, who gave it a very grand name - Crispy Dragon Ball. Based on the ingredients and the result, I named it the Exploded Cheese Bean Okara Balls, which is very appropriate. I couldn't say it tasted good. I ate 3 of them in a row. I still wanted to eat but I was too full so I had to shut up. I highly recommend you guys to give it a try, it’s really delicious. The highlight of this dish is the addition of mozzarella cheese. The melted mozzarella cheese flows out smoothly when you take a bite. With the rich aroma of the filling ingredients and salad, you will enjoy every bite.

Tags

• snacks
• common dishes
• children
• late night snack
• spring recipes
• autumn recipes
• winter recipes
• fast food
• bean dregs
• bread crumbs
• butter
• egg
• glutinous rice flour
• parsley
• potatoes
• sweet corn kernels
• thousand island salad dressing
• white sugar
• black sesame
• boiling water
• carrot
• salt

Ingredients

Steps

1. 1 Prepare glutinous rice flour, sugar, and squeeze out the water from the bean dregs.

   

2. 2 Put the bean dregs, glutinous rice flour and sugar in a clean, water-free container.

   

3. 3 Mix with hands and knead into granules

   

4. 4 Slowly add hot water and stir to form a fluffy consistency, then knead into a bean dregs dough and let it rest for 15 minutes.

   

5. 5 Use this time to prepare the stuffing potatoes. Wash, peel and cut into slices. Microwave and steam for 4 minutes.

   

6. 6 Add 5 grams of melted butter and crush into mashed potatoes while hot

   

7. 7 Prepare other ingredients for the filling

   

8. 8 Dice carrots and parsley and blanch until cooked

   

9. 9 Add to the mashed potatoes: sweet corn kernels, diced carrots and parsley, a squeeze of Thousand Island dressing, and an appropriate amount of salt

   

10. 10 Mix evenly into potato and corn salad and set aside.

    

11. 11 Prepare the mozzarella cheese, mix the bread crumbs and black sesame seeds, and beat the eggs.

    

12. 12 Divide the bean dregs dough into 25g small dough pieces.

    

13. 13 Take one portion, roll it into a ball and flatten it into a nest shape, wrap it with potato and corn salad, and add grated mozzarella cheese.

    

14. 14 Tie it up, make it into a ball, and put it into a plate

    

15. 15 Wrap all meatballs.

    

16. 16 Put the bean dregs balls into the egg liquid and roll them

    

17. 17 Coat it with another layer of bread crumbs and press it firmly with your hands.

    

18. 18 Make all the meatballs in sequence.

    

19. 19 Heat the oil in the pan. When the oil is 40-50% hot, add the meatballs. Fry over medium-low heat until the surface of the meatballs is golden brown and cooked through. Turn to high heat and fry for about 15 seconds. When you see it is about to explode, take it out immediately.