Ingredients: carrot, basil, flour, thirteen spices powder, salt and vegetable oil.

Steps:

1, peeled carrots, sliced with peeling tool, and then cut into carrots.

2. Chop up the nine-story tower for use.

3. Mix carrots and flour together and add them several times.

4. Add thirteen spices powder and salt and mix well.

5. Add the nine-story tower and mix well again.

6. Knead the materials into balls by hand.

7, put the right amount of oil in the pot to heat, put the meatballs in, don't turn on the fire after the oil is hot, turn to a small fire, otherwise the meatballs are easy to fry.

8. Deep-fry until golden brown, and remove oil control.

Second, mushroom meatballs

Ingredients: mushrooms, potatoes, carrots, lettuce, tofu, corn, salt.

Steps:

1. Slice potatoes, steam them in a pot, and make mashed potatoes for later use.

2. After the mushrooms are cut into large pieces, put them into a vegetable cutter and cut into fine dices. Carrots and lettuce are also cut into fine powder.

3. Put all the materials into a large container with proper amount of salt, put on disposable gloves, grab all the materials evenly, and form a ball with appropriate size.

4. Put in the oil pan and fry until golden brown.

Third, fried green pepper balls.

Ingredients: carrots, green peppers, vegetables, thirteen spices, fresh vegetable powder.

Steps:

1. shred carrots and add a little salt; Cut green peppers and vegetables into small pieces.

2. Pour in a proper amount of starch, add a proper amount of thirteen spices and fresh vegetable powder, stir evenly into a sticky paste, and knead it into balls by hand.

3. Fry in the oil pan until the surface is crisp and yellow, remove and drain.

Tips:

1, the amount of starch should be estimated according to the amount of ingredients used each time, and it is not necessary to put too much, so it can be made into paste.

2. There is a lot of water in vegetables, so there is no need to add water, otherwise the meatballs are too thin and easy to spread.

3. When frying, fry slowly with low fire until crispy.

Fourth, fried radish balls.

Ingredients: carrot 1 root, 2 spoonfuls of flour, 5g of salt and 3g of spiced powder.

Steps:

1. Peel the radish and knead it into filaments. If you think the shredded radish is too long, you can cut it short.

2. Mix shredded radish, 2 spoonfuls of flour, 3 grams of allspice powder and 5 grams of salt, and stir well. You don't need too much flour, just hang it. If you feel too dry during mixing, you can add some water. Be sure to pay attention to the amount and add it bit by bit to keep the consistency of the filling.

3. Put the oil in the pot, heat it to about 60% on low heat, put the stuffing in your hand, squeeze it out of the tiger's mouth, squeeze it into a ball, scrape it with a spoon, and it will become a meatball. Put it in the oil pan and knock it off gently.

4. fry until the surface is golden, and then take out the pot. Remember to turn off the fire after the meatballs are out of the pot. Let the fried meatballs cool, don't be together, they will become soft.

Tips:

1, judge whether the meatballs are cooked or not. Just take a fried one and open it to see the heart. Don't be too angry. The fire is covered on the surface, but not cooked inside. Be sure to fry it slowly.

2, you don't need to add a lot of flour, as long as you can make meatballs, and the meatballs don't have to be too tight. It's very loose and delicious. If you are not sure, you can add a little bread crumbs or steamed bread residue to make the meatballs soft and delicious.

3. Immediately after the meatballs are put into the pot, turn to medium fire or medium-small fire for frying. Be sure not to fry it with a big fire, or it will soon burn outside, and the inside will still be sticky and uncooked.

4, radish balls, highlighting the fragrant taste of radish, there is no need to put too much seasoning, especially too much seasoning, which is bound to "stir up" and affect the taste.

5, the way to judge that the oil is 50% to 60% hot, you can insert wooden chopsticks into the oil, and a lot of fine small bubbles are almost the same; If the temperature is controlled by an induction cooker, 160℃ will be about 50% hotter.