1. Prepare carrots, white radishes, vermicelli and parsley.

2 carrots and white radishes are shredded for later use.

3 Cut the coriander into 1 cm segments, soak the vermicelli until soft, and cut into coarse grains for later use.

4 Chop the onion and put the above four raw materials together.

5 Mix the ingredients with salt and marinate for about half an hour until the soup comes out.

6 Pour the pre-cut shredded vermicelli into it, then add a little pepper, spiced powder and sesame oil and mix well.

7 Then put two eggs and mix well. Add flour and starch into the raw materials and stir well. If it feels too sticky, put some water.

860% hot oil is slowly fried in medium heat for about five or six minutes, and the surface is golden.

Tips for frying vegetarian meatballs:

1, difficulty: temperature and time of croquettes.

2, carrots must be used, white radishes can be replaced by convenient radishes, or potatoes can also be used, and vermicelli can also be replaced by vermicelli, but it can't be without flour.

3. When curing raw materials with salt, there should be enough time. Be sure to soften all kinds of silk before the soup comes out, but don't pour the soup. This is a good thing.

4. Put some starch in it to make the surface of the meatballs more brittle, or you can leave it.

5. When frying meatballs, the oil should not be too hot, so that the outside is burnt and the inside is not cooked yet. It should be fried slowly with medium heat.

6. The weight of all kinds of raw materials here is only an approximate weight, and the proportion can be changed, depending on personal preference.

The daily practice of fried vegetarian meatballs is over, and friends who like it can try it at home. It is fragrant and delicious, with rich taste.