1

Wash and chop chrysanthemum, sprinkle with salt and marinate for five minutes; Squeeze out the salt water from the chrysanthemum powder, then add an egg and stir well.

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2

Mix flour and self-raising flour according to the ratio of 2: 1, then add a little boiled water or warm water, stir the materials into dough, spread a layer of oil on it, and stir for 10 minutes.

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three

Put oil in the pan until it smokes. Change it to a small fire, you can squeeze the meatballs and fry them in the pot until they are golden. Note: in the step, be careful not to make the dough into hard dough, but soft and thin, because many people at home are busy cooking today, so they didn't take care to take pictures of the dough. I'll do it next time, hee hee;

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four

When I fry it almost, I won't fry it ~ ~ The reason why I joined self-raising flour is because the tissue inside the meatballs is soft, with beehives and a strong taste; I haven't seen how vegetarian meatballs sold outside are made, but I, I feel very gray and delicious.

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five

To brag, I made some on Thursday night and took them to the company the next day. Colleagues also said it was delicious. Grease the dough, because I feel that the dough will not be so sticky when making meatballs.

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six

Because the Artemisia selengensis was added with salt when it was used to kill water, it was not added later. Eggs are fresh and shaped.