How to do it:
Chop celery.
Dice carrots and soaked mushrooms.
Peel potatoes, wash them, cut them into thin slices, put them in a microwave oven and cook them over high fire, then take them out and press them into a paste with a spoon.
Add corn starch and knead it into a paste by hand.
Put all the ingredients in a large bowl, add two eggs and stir well, add a little water, and add a proper amount of salt, chicken essence, oil consumption, soy sauce, thirteen spices, sesame oil and other seasonings and stir well. Cut half the steamed bread at home into small squares, put it in, stir it evenly and make it into a paste. The function of steamed bread is to make meatballs softer.
After drying, put cooking oil in the pot, with more oil. Put the prepared batter into hot oil evenly with a spoon, turn the oil heat to low heat, and fry until both sides are golden and cooked. Always use a small fire when frying, not too big, to prevent the outside from being cooked and the inside from being immature.
Wash carrots, shred them, chop them with a knife, cut onions into powder and put them in a bowl. Add appropriate amount of white flour and potato starch. Then beat an egg. Beat while stirring to make the meatballs more tender and smooth.
Heat oil in the pan. When the oil temperature reaches 60% to 70%, put in the kneaded meatballs, remove them after discoloration, turn on the fire, and fry until the color is golden.
Put all the ingredients in a large bowl, add two eggs and stir well, add a little water, and add a proper amount of salt, chicken essence, oil consumption, soy sauce, thirteen spices, sesame oil and other seasonings and stir well. Cut half the steamed bread at home into small squares, put it in, stir it evenly and make it into a paste. The function of steamed bread is to make meatballs softer.
Pour the spare fried radish, onion and ginger into the meat stuffing and stir well, then add flour and starch (1: 2 ratio, so that the meatballs are elastic) and stir well. When the oil in the pot is boiled, use a spoon to make the meat stuffing almost spherical and put it directly into the boiled oil. You have to fry the meatballs one by one until they are golden brown, and then take them out. Such meatballs are elastic and delicious.