Carrot meatballs
Overview
How to cook Carrot meatballs at home
Tags
Ingredients
Steps
-
Cut the carrots into shreds and chop them into pieces. Soak the vermicelli in hot water for 20 minutes, then cut them into pieces. Chop the pork and green onions into pieces and set aside.
-
Put the chopped ingredients into a container, add salt, monosodium glutamate, soy sauce, thirteen spices, and eggs in order (according to personal taste), and stir in one direction.
-
When adding flour, don't put too much at once. You can stir it with chopsticks while adding flour. After stirring evenly, seal the mouth of the container with plastic wrap and let the meatball filling wake up for a while, about ten minutes.
-
This is the awakened meatball filling.
-
Pour soybean oil into the pot and heat it over medium heat until there is no smell 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 of your left hand to round the ball filling, then scoop it out with the spoon and put it into the oil one by one.
-
Fry over medium-low heat until golden brown (be sure not to use high heat). It tastes pretty good.
