Cabbage can be made into croquettes.

"Cabbage Meatballs"

Prepare a Chinese cabbage and remove the old leaves.

Tear off the old cabbage leaves and keep the young cabbage leaves.

Break the cabbage leaves, put them into water and wash them.

Drain the cabbage from the water, put it on the chopping board, and cut it in the middle.

Cut the cabbage into thin strips first, then cut it into fine pieces.

Pour the cabbage into a large basin and sprinkle with 20 grams of refined salt.

Grab the cabbage evenly with both hands and marinate for twenty minutes.

After twenty minutes, squeeze out the water and squeeze out the water from the cabbage.

Put the cabbage into a bowl, break in 2 eggs, and sprinkle with 2 grams of pepper.

2 grams of pepper noodles, 1 gram of refined salt, stir evenly with chopsticks.

Pour in 180 grams of flour and 15 grams of cornstarch, stir evenly, and add the flour in portions.

Crush the garlic, add 20 grams of balsamic vinegar, 10 grams of light soy sauce, a few drops of sesame oil, and 20 grams of boiled water.

Stir evenly with chopsticks and add chili according to taste.

Pour vegetable oil into the pot, heat it to 60% oil temperature, squeeze it out, and add the vegetable balls.

Fry until the meatballs float, stir gently with chopsticks, do not fry for too long.

Fry until the meatballs are set, fry slowly over low heat, remove and control oil.

Continue to heat the vegetable oil to 70% temperature, add the meatballs, stir with chopsticks,

Fry until golden in color, remove and control the oil. Do not fry for too long, pay attention to the heat.

The cabbage balls are broken open, and the outer skin is crispy and soft.

Paired with the dipping sauce in the bowl, one bite at a time, simple and delicious.