Preparation 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.

1, first of all, carrots rubbed into julienne strips, cilantro chopped into minced, vermicelli chopped into small pieces, ginger chopped, as shown in the picture below:

2, mix the carrots, cilantro, ginger minced, vermicelli, egg and Five spice powder mixed well, this time do not put salt, to prevent carrots out of the soup, as shown in the following chart:

3, mix these ingredients, add flour and salt, mixed into a sticky batter, if the carrots out of the soup you can add more flour, as shown in the following chart:

4, take about 10g of carrot puree, ball into balls, as shown in the following chart:

5, the oil temperature in the The oil temperature is about 150 degrees, into the dough balls, deep-fried until the appearance of browned, as shown in the following picture:

6, the last plate can be eaten, as shown in the following picture: