Accessories: winter bamboo shoots 50g, water chestnut 30g, egg white 1.

Ingredients: 5g shallot, 5g refined salt, 2g monosodium glutamate, 20g starch and 500g salad oil.

Steps:

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1, let the bean curd residue be filtered by soybean milk.

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2. Wash the winter bamboo shoots first, and wash and peel the lotus roots.

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3. Squeeze bean juice from bean curd residue.

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4. Cut the winter bamboo shoots into pieces.

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5. Slice the lotus root and scald it with hot water.

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6. Slice the lotus root.

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7. Add chopped bamboo shoots and chopped lotus roots to the bean dregs.

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8. Wash and chop onions.

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9. put it in bean dregs.

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10, add egg white, salt, monosodium glutamate and starch and mix well.

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1 1, make balls and put them on a plate.

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12, put oil in the pot and tofu balls.

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13, take out after coloring.

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14. Heat the oil to 80% heat, then add the meatballs and fry again.

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15, fry until golden brown.

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16, dried and ready to eat.

Tips:

Tofu residue should be fresh, hygienic and clean, and the bean juice should be squeezed clean, otherwise it will not be easy to form and affect the taste.