Main ingredients

Half carrot

50 grams of coriander

One egg

Seasoning

Table salt

1/2 tsp

Chicken essence

1 tsp

Cooking wine

1 tablespoon

light soy sauce

2 tablespoons

Yuanzhen sugar

1/2 teaspoon

Corn starch

3 tablespoons

Flour

3 tablespoons

Vegetable oil

Appropriate amount

How to make carrot meatballs

1. Put half a pound of meat filling into a plate.

2. Half a carrot and cut into strips.

3. Put water in the pot, add shredded carrots after the water boils, and blanch until soft.

4. Take out and let cool.

5. Place the shredded carrots on the chopping board and chop into fine pieces.

6. Add refined salt, light soy sauce, chicken essence, chopped green onion, minced ginger, cooking wine, and sugar to the meat filling, and stir in one direction until strong.

7. Put an egg into the stirred meat filling and beat vigorously. (You can put an egg white, but I wasted the egg yolk, so I put it all in)

8. Add 3 tablespoons of cornstarch and beat in one direction.

9. Add 3 tablespoons of flour and stir. (The stirring must be in one direction).

10. Then add grated carrots and stir.

11. Add appropriate amount of water and beat vigorously.

12. Add coriander powder and mix well.

13. Hold the spoon in your right hand, grab the stuffing with your left hand, use the tiger's mouth of your left hand to roll the stuffing into a round shape, and then scoop it out with the spoon.

14. Put enough vegetable oil in the pot. After the oil temperature is 60% hot, add the meatballs. At this time, adjust the heat to medium.

15. Fried meatballs.