Ingredients: chrysanthemum morifolium 100g, leek 100g.

Accessories: 700ml of oil, a little salt, proper amount of flour, eggs 1 piece, and a little pepper.

step

1. Remove the old leaves of Chrysanthemum morifolium and old terrier for later use.

2. Remove the old leaves of leek and old terrier for later use.

3. Wash the leek and chrysanthemum together in a basin.

4. Squeeze the excess water from the washed dishes by hand.

5. Cut the vegetables into pieces.

6. Put it in a container for later use.

7. Beat an egg into the dish.

8. Stir well.

9. Add the right amount of flour.

10. Stir well.

1 1. Add a little pepper.

12. Add a little salt and mix well.

13. Pour the oil into the pot and heat it to 80% maturity.

14. Squeeze the mixed vegetable paste into one by hand.

15. Take it out and put it on oil-absorbing paper to absorb oil, then eat it.

Tips

Put the salt last to prevent the vegetable sand from coming out of the water.

Pay attention to the oil temperature when frying, the oil temperature should not be too low when entering the pot, the meatballs are not easy to form, and the oil temperature should not be too high after shaping to prevent frying.