Want to eat balls?
But for vegetarianism
You can't eat it without vegetarian pills!
Today teach everyone to make vegetarian balls
Vegetable balls
-Materials-
30 grams of carrots, 100 grams of oil and wheat vegetables
Purple potato 30 g, starch 15 g
-Method-
1, carrots and purple potato slices on the pot steamed;
2. Steamed carrots, purple potatoes and oily wheat vegetables are beaten into puree;
3, carrot balls: carrot puree, 5g starch added, stir well;
4, purple potato balls: purple potato puree, 5 grams of starch added, stir well;
5, oil wheat vegetable balls: oil wheat vegetable juice, 5 grams of starch added, stir well;
6, boil the water in the pot until slightly boiled, squeeze a small circle into the pot;
7: Cook well.
Vegetable mushroom ball soup
200 g potatoes, 60 g white jade mushrooms
Crab mushroom 60g, Cordyceps flower 50g
4 spinach, 15g cornstarch
Salt, pepper and sesame oil to taste
1, steamed potatoes peeled to make mashed potatoes;
2, mashed potatoes add corn starch and water to stir evenly;
3, knead into a round ball to make potato balls;
4, boiling water, add balls and washed white jade mushrooms, crab mushrooms, cordyceps flowers;
5, add the appropriate amount of salt and continue to cook;
6, the balls surfaced and were almost cooked;
7: Place the blanched spinach in a soup pot, add sesame oil and sprinkle with a little pepper.
Pour the tofu balls with juice
Marinade old tofu 200 g, half carrot
Flour, vegetarian oyster oil, sesame oil, peppercorn oil
Salt, white sesame seeds, water starch to taste
1. Cut the peeled carrots into small pieces with a knife;
2, put the tofu in a large bowl, mash, and then add carrot crushed, salt, vegetarian oyster oil, sesame oil, pepper oil for seasoning;
3, then, add the flour, mix well, grasp and knead into a ball with your hands;
4, then mix the tofu puree by hand into a ball shape, put it on the plate;
5, put the prepared balls in the steamer, steam on high heat for 7 or 8 minutes, then turn off the heat;
6, from the pot pour an appropriate amount of water, and then add an appropriate amount of vegetarian oyster oil to boil it;
7, put the steamed tofu balls into it, let the tofu into the flavor;
8, wait for the tofu in the pot to become darker, pour water starch, and carry out the contouring;
9: Put the prepared balls into the dish, sprinkle sesame seeds on the surface, garnish with chopped coriander, and enjoy
Vegetarian tofu balls
Northern tofu, fungus, coriander
Ginger, pepper, starch
1, the northern tofu with a knife or spoon crushed, wood ear foam hair chopped, parsley washed and chopped, a small amount of ginger finely chopped (all water control);
2. Add starch/flour and condiments to the above ingredients, and always stir in one direction to make a good effort. Knead the mixed tofu puree into a round ball, which can be formed with a spoon;
3, put the kneaded balls into the hot oil pot and fry slowly, do not turn them immediately when you put them in, so as not to spread out. Fry to control the oil. You can eat it directly or use it as a side dish. If you eat it directly, remember to add salt to the balls.
Miscellaneous vegetable balls
Potatoes (steamed) 100g, corn 30g
35g shiitake mushrooms, 20g celery
30g carrots, 20g cornstarch
1、 Cut the carrots, chop the celery, dice the shiitake mushrooms and set aside;
2. Steamed potatoes with puree;
3、 Add diced carrots, chopped celery, diced shiitake mushrooms and corn starch, stir well;
4. Form a small round ball and put it into the plate;
5, brush the surface of the balls with oil, bake for four minutes, turn over and continue to bake for four minutes;
6, take out and enjoy, vegetable mixing, nutrition and health!
Sweet potato balls
300 g sweet potatoes, glutinous rice flour
Sugar and rapeseed oil to taste
1, sweet potato slice cover plastic wrap microwave oven heat until with chopsticks through;
2. Sweet potatoes are pureed after ripening;
3. Add an appropriate amount of glutinous rice flour to be able to form a ball;
4, divided into about 20 each, roll round;
5: Pour rapeseed oil into the pot and heat until the balls are fried over low heat;
6, fry until the color changes from golden to brown for about 4 or 5 minutes, fish out the oil control plate;
7, after cooling, eat, soft glutinous sweet!
Taro puree balls
Taro 100 g, starch 12 g
1/3 lemon \ soy sauce, vegetable and fruit powder to taste
1、Peel the small taro and dice it;
2, put into the steamer, boil the water and steam for 15 minutes to take out;
3, steamed taro into a bowl and mashed into puree;
4, then pour starch into the taro puree, stir while pouring, so that it is evenly mixed together;
5, press into a viscous taro dough can be;
6. Take an appropriate amount of taro puree and rub the circle in your hand, and then gently press it with the palm of your hand to form a small round cake;
7, non-stick pan brush a little oil, turn on the heat, put in the taro balls, low heat and slow frying;
8: Fry at the bottom until golden brown, then turn over and fry for 1 to 2 minutes. Fry until the surface is golden brown
9, take a container to add 5 grams of starch, add soy sauce, vegetable and fruit powder, squeeze in the appropriate amount of lemon juice, stir well;
10: Pour into the pot and stir-fry until thick to get out of the pot
Brown sugar glutinous rice balls
Glutinous rice flour 250g, brown sugar, osmanthus flowers to taste
1. Prepare the brown sugar powder in advance;
2, the appropriate amount of water mill glutinous rice flour, slowly add a little warm water to knead into a smooth dough;
3. Divide the kneaded glutinous rice dough into small pieces and then roll them into balls;
4, non-stick pan brush layer by layer of thin oil, glutinous rice balls put in one by one, low heat slowly frying;
5: Fry one side until golden brown, then turn the noodles and fry again;
6: Add a little water and simmer for about a minute or two;
7, brown sugar powder sprinkled in, continue simmering for a while;
8, sprinkle osmanthus flowers before coming out of the pot.
Lotus powder balls
Glutinous rice flour 30g, lotus flour 20g
Matcha powder or purple potato powder 1.5 g
Powdered sugar, dried roses to taste
1: Pour glutinous rice flour, lotus flour and powdered sugar into a bowl and mix well. (For other flavors, add matcha powder or purple potato powder)
2, a small amount of water many times, stirred into a soft and hard moderate dough;
3, divide the dough into small portions, roll into balls, cover with plastic wrap to prevent the surface from drying;
4, boil a pot of water, the water boils and then add the balls;
5, cook until the balls float, fish out and put them in ice water to cool, to maintain the taste of Q bombs;
6, add cold boiling water to the lotus powder and stir;
7: Boil 100g of water in a pot, add lotus flour water while stirring, cook to the desired consistency to turn off the heat;
8、 Add rose petals and stir well;
9: Put the balls in a bowl, add a few spoonfuls of lotus flour soup and sprinkle with rose petals.