Preparation: chop the leeks and put them aside. Take a bowl of soup and add leeks, eggs, thirteen spices and other seasonings. Stretch the body on one side, heat a panel with a wide oil, cook the leeks in balls, fry them one after the other, crisp them, pour out the tasty leeks and serve; Season: 1,500 g of salad olive oil, 5 g of thirteen spices, 3 g of alkaline flour, 3 g of salt, 3 g of monosodium glutamate, 1 egg, 100 g of corn starch and 150 g of flour.

How to make white radish balls: Wash the torn white radish, put in the onion and ginger foam, add the right amount of thirteen spices, salt, the right amount of soda and edible alkali, and shake it well, then put in the flour. The water in the radish breaks and there is some soft pasta. Personally, I think mung bean noodles are better. Open a pot and boil the oil. The temperature of the oil is 80% hot. Squeeze it out of your hands and fry it in a golden pot until it fries. There are many kinds of vegetable balls, such as carrot balls, spinach, celery balls, radish balls, tofu balls and so on. We choose the most common wave of balls.

A little bit of anise powder and ginger powder, chop a little bit of pickled onion and put it in. Finally, crack some eggs and throw them in one direction, not too thin or too thick. Potato balls are flavorful and waxy. Ingredients: 250g chrysanthemums, one egg, 30g potato starch, 50g all-purpose flour, a good amount of spring onions and ginger, half a teaspoon of yeast, a teaspoon of salt, a good amount of cayenne pepper and a tablespoon of mia, a good amount of chicken essence. 150g carrots, 300g northern bean curd, 100g lotus root, 3g salt, 2g monosodium glutamate, 2g ginger, 8g pea starch, 3g pepper and salt, and 50g salad oil.

Leave the oil in the wok. Once heated, place the chopped garlic in a panel and explode for flavor. Then pour in the lake flour, soy sauce and cooking wine. White carrot balls: peel the white carrots, roll them into fine shreds with a special silk scarf, change the knife, marinate them in Sal for 20 minutes, squeeze them with water, add the flour, glutinous rice flour, egg, MSG and a little white pepper, mix well, work hard, steam them in steam for 10 minutes until cooked, cool them a little, deep fry them in a pan of salad oil at a slightly higher temperature, only once.