There are not a few people who like to eat meatballs, especially during the Chinese New Year holidays. Many families like frying, a traditional and convenient snack, which can not only make children happy, but also relieve their hunger slightly. The advantage of vegetable balls is that they are rich in nutrition, and even if they are eaten too much, they are not easy to get angry, especially those made of wild vegetables, such as chrysanthemums.
Ingredients: Chrysanthemum morifolium (or other vegetables), salt, chicken essence, thirteen spices, carrots, onions, eggs and cooking oil.
Production process:
1. Prepare 1 fresh Chrysanthemum morifolium, clean it, then cut it into pieces with a knife and put it in the pot. At the same time, add a proper amount of carrot powder and a small amount of chopped green onion (to enhance fragrance and taste).
2. Then add 1-2 fresh eggs, add a little salt, chicken essence and thirteen spices to taste, add 1 tablespoon flour (or starch) and a little water, and fully stir into a medium-thick batter, as shown in the above figure.
3. Pour an appropriate amount of base oil into the pot, and when the oil temperature rises to 50% to 60% heat (pay attention to the heat, the temperature of making vegetable balls and fried tofu balls is completely different, the former is lower and the latter is higher), then squeeze the batter into balls and put them into hot oil one by one, and always keep a small fire to "soak" until the appearance is golden and crisp. After the oil is separated, put it in a plate and eat it. Its characteristics are as follows:
Tips:
1, mixed vegetables are easy to come out. I suggest you have an operation quickly. When burning oil, it was too late to start mixing stuffing.
2. In addition, when frying vegetable balls, try not to be complicated and fry them in place at one time, so that not only the nutrition will not be lost, but also the salty, fragrant and crisp taste can be maintained, provided that the heat is well controlled.