2. Prepare the required materials, select the old leaves of Artemisia selengensis, wash them, drain the water, peel the carrots and wash them.
3, cut the chrysanthemum knife into pieces, just cut it, don't chop it.
4. Carrots are sliced first, then shredded, and finally cut into pieces.
5. Put chrysanthemum and carrot powder into a pot, beat in 2 eggs, and then add salt, thirteen spices, chicken essence, starch and flour.
6. When making vegetable balls, you can't just put starch, which is easy to dilute and the balls are not easy to form. When starch and flour are used together, the viscosity of flour is relatively high and it is easy to agglomerate, so the fried meatballs are crisp and tender.
7. Mix the materials evenly, grab a look, and Artemisia selengensis will stick together. If it is loose, you can add some flour to increase the viscosity.
8. Add oil to the pot and heat it. Put the stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, catch them with a spoon in your right hand and put them in the pot, or directly dig out the shape of the meatballs with a small spoon and fry them in the pot.
9. Fry the meatballs until they are solidified, and then turn them over to make them evenly heated and have the same maturity. Soak them in the pot with a medium torch. Don't turn the meatballs over when they are first put into the pot. At this time, the meatballs are easily broken when they are turned over. Fry the meatballs until they are golden. There was a rustling sound when turning, and the meatballs exploded. Just fry the rest of the meatballs according to the sample.