1, materials: 4 carrots, 150g of flour, 100g of cilantro, 1 egg, 5g of salt, 50g of soaked vermicelli, 15g of ginger, 3g of five-spice powder.

2, first of all, carrots are rubbed into julienne strips, cilantro is chopped into crumbs, vermicelli is chopped into small pieces, ginger is chopped into small pieces.

3, the carrots, cilantro, minced ginger, fans, eggs and five-spice powder mixed well, this time without salt, to prevent the carrots out of the soup.

4, stir well these ingredients, add flour and salt, mixed into a sticky batter, if the carrots out of soup can add more flour.

5, take about 10g of carrot puree, dough into balls.

6, the oil temperature at about 150 degrees, into the dough balls, deep-fried until the appearance of browned.

7. Finally, plate and serve.