How to make tofu meatballs

The method of making tofu balls, first of all, prepare the old tofu minced meat ginger scallions sweet potato flour cooking oil salt soy sauce eggs oyster sauce pepper pepper powder sugar and other materials to spare, first of all, the minced meat salt soy sauce eggs pepper powder oyster sauce sugar to mix well, according to clockwise stirring of the old tofu using a bag to crush so that you can not use your hands, direct contact with the tofu wearing gloves to mix well, crushed old tofu ginger scallion sweet potato flour pepper pepper oyster sauce sugar to mix well and then left for about five minutes.

Wearing gloves, gloves on top of the oil and then use a spoon to scoop a spoonful of filling constantly with the left hand into the original shape. At first it will be difficult to make slowly. The amount of filling according to the size of the balls to make the size of the balls kneaded into the oil, cold pan into the oil temperature reached eighty percent of the time into the tofu balls slowly fried to golden after fishing out fish out after continue to re-frying, the first time you must pay attention to the fire, it is best to fry in a small fire after frying and then use a high flame for re-frying, so that outside the burnt and tender and fried out of the tofu balls are rendered golden yellow can also be used to make soup for consumption. Make soup to eat

Tofu meatballs production time must pot more oil, so that in the deep-fried meatballs can be fully fried to fluffy sixty oil temperature or eighty percent oil temperature can be placed into the meatballs, change to medium-low heat for slow frying to. Just do not stir the pot, it will be easy to fall apart, slowly fry for a while, and then use chopsticks to roll, so that the balls are evenly heated surface presents a golden color can be fished out and dripped dry oil, and then the frying pan, continue to heat the complexity or to be a little bigger so that you can make the balls of the appearance of the more crispy, fried to five minutes later, the surface will be more colorful than the first time to fry and fished out after the dripping dry oil can be used! This way to make out of the croquettes crispy and delicious