Ingredients

2 carrots, 50g vermicelli, 50g cilantro, 400g flour, 1 steamed bun, 2 eggs, 200ml water, 1 teaspoon (5g) salt, 1/2 teaspoon (3g) pepper, 2 tablespoons (30ml) cornstarch, 50g dry cornstarch, 1 tablespoon (15ml) soy sauce, 1 teaspoon (5g) garlic, 1 tablespoon (15ml) cooking wine, 500ml oil. 1 tablespoon (15ml) cooking wine, 500ml oil (20ml)

How to make this dish

1: Wash the carrots and peel off the skin, then use a wire cutter to make the carrots into thin julienne strips. The first thing you need to do is to put the carrots into a boiler and boil them for 10 minutes, then let them cool down and chop them up. The first thing you need to do is to make sure that you have the right amount of water to soak your buns. Wash and chop the cilantro.

2. Add flour, egg, vermicelli, steamed buns, cilantro, salt, pepper and water to the carrot shreds and mix well to make a thicker batter.

3, take the appropriate amount of batter in the hands and squeeze into the shape of a ball, and then dipped in a layer of dry starch.

4, medium heat, hot oil in the pan, to be burned to 60% heat when the balls into the pan, frying over medium heat for 3 minutes, until the surface of the golden brown fish out of the oil and drain for use.

5, leave the bottom oil in the pot, when it is hot, the crushed garlic into the popping incense, and then seasoned with water starch, soy sauce and cooking wine, to be gradually thickened soup will be vegetarian meatballs poured into the pot, the last pocket of the gravy can be.