Carrot Meatballs
by 錺(_鈊
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Shred carrots and chop into fines. Soak the vermicelli in hot water for 20 minutes, then chop into fines. Mince pork and green onions for later use.
2. Put the chopped ingredients into a container, add salt, monosodium glutamate, soy sauce, thirteen incense, eggs (according to personal taste), and stir in one direction.
3. Don't put a lot of flour at a time. You can put the flour while stirring with chopsticks. After mixing, seal the mouth of the container with plastic wrap and let the meatball filling wake up for a while, about ten minutes.
4. This is waking up meatball filling.
5. Pour soybean oil into the pot and heat it over medium heat until there is no taste of soybean oil (about 70% hot). Hold the spoon in your right hand and grasp the filling with your left hand. Use the tiger's mouth in your left hand to round the meatball filling, then scoop it out with a spoon and put it into the oil.
6. Deep-fried on medium and small fire until golden brown (don't make a big fire), the taste is not bad.
