food

Special powder for chrysanthemum, carrot, onion, egg, sesame, salt, chicken essence, thirteen spices, flour and crispy meat.

step

1. Wash the chrysanthemum, and then chop it for later use.

2. Dice carrots and onions for later use.

3. Put the chopped Chrysanthemum morifolium, carrot and onion into the pot, add appropriate amount of salt (don't add too much to avoid vegetables coming out, add chicken essence, add 1~2 eggs (depending on the amount of vegetables), stir well and sprinkle with some sesame seeds.

4. Add two spoonfuls of flour, appropriate amount of special flour for crispy meat and thirteen spices, and gently stir evenly (don't stir excessively to avoid water formation).

5. Add more cooking oil to the pot, heat the oil temperature to 50% to 60%, turn off the fire, add vegetarian meatballs respectively, and then slowly fry them over medium heat. This is done to ensure that the meatballs in the pot are heated evenly, and this slow frying can also evaporate the excess water in the meatballs, ensuring that the fried meatballs are crisp outside and tender inside, and can be enjoyed after being fried until the meatballs float on the golden surface, and then sprinkle with some salt and pepper.