海苔豆腐丸子

Recipes

Ingredients: 500g dried bean curd, 80g carrot, 40g nori seaweed

Seasonings: 1 tbsp. black bean soy sauce, a pinch of sea salt

Steps:

  1. Squeeze excess water out of the dried bean curd, smash and set aside.
  2. Cut seaweed into 2cm square pieces.
  3. Chop up carrot and mix with dried bean curd and seaweed.
  4. Stir in seasonings and add 3 tbsp. flour or more. Knead into small balls.
  5. Heat wok with oil until temperature reaches about 150 degree Celsius. Slide in fritters and deep fry until golden brown.

Tips:

  1. May add plant-based meat as desired.

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