Winter is coming, the favorite food is fried food! Especially like fried meatballs. In fact, when it comes to vegetarian meatballs, it is definitely a childhood memories. At that time, when the New Year was over, the mother and her mother would blow up a large bowl of vegetarian meatballs, and the guests came straight up and shared it with everyone. Sweet carrots with green parsley, an essential spoonful of allspice, bring delicious meat. The crispy meatballs on the outside are soft and soft, and the scent is hot and squirting. Occasionally, a few naughty carrots ran out to play, and they would become crispy and crunchy, and it was a taste. Another winter, this winter, we do our own fried meatballs, and share the sweetness of carrots with mom and dad.
The carrots are rubbed into silk, the parsley is cut into pieces, the fans are cut into small pieces, and the ginger is chopped.
Mix carrots, parsley, ginger, vermicelli, eggs and allspice. Even if you don't put salt, prevent carrots from coming out of the soup.
Stir these ingredients, add flour and salt, and mix into a sticky batter. If the carrots are out of the soup, add some flour.
Take about 10g of carrot puree and make a ball of meat.
The oil temperature is about 150 degrees, and the good balls are put into the group.
If the carrots are out of the soup, you can add more flour. If you don't leave the soup, put less flour. The overall feeling is that soft can stick together