3 carrots, coriander 1 root, flour 150g, spiced powder 5g, starch 5g, edible oil 8g, salt 8g, vermicelli 1 root and Jiang Mo 5g.

Method for making carrot balls.

Carrots, parsley and ginger are washed separately, and the fans are soaked in advance.

Rub carrots into filaments, take out vermicelli and chop them, chop coriander and ginger for later use.

Then put coriander, vermicelli, Jiang Mo and carrot into a container, add a little salt and pepper, and stir well.

When the ingredients in the pot become soft, add starch and flour and mix well.

Squeeze out the meatballs by hand and put them on a plate for later use.

Put the right amount of oil in the pot. When the oil temperature is 50% hot, put the meatballs in and start frying. Fry for 3 minutes, gently turn with chopsticks, and finally fry until golden brown.