Cut the carrot into shreds.Chop the coriander finely and set aside.There are many ways to prepare Chinese carrots, among whichvegetable meatballsare the most popular. Many who dislike eatingcarrotsdevelop a particular fondness for carrot-based meatballs.Although deep-fried food is now less recommended, carrot meatballs still meet the nutritional requirement of needing oil to complement carrots.

　　 Ingredients and tools for carrot meatballs:

Main ingredients: Carrot (250 grams)Chop some coriander.(100 grams)Beat an egg.(1 piece)Add enough flour.(as needed)
Seasonings: Salt (5 grams) Five-spice powder (3 grams) Chopped green onion (as needed) Freshginger(as needed) Cornstarch (as needed)
Cookware: Wok

　　 Steps to make carrot meatballs:

 1. Prepare the ingredients.  2. Wash and peel the carrot, then shred it.  3. Chop the coriander finely and set aside.  4. Place the shredded carrot in a bowl with chopped coriander, salt.  5. Soak the green onion and ginger in water.  6. Beat in the egg, mix well, then add cornstarch and flour, stir until combined, adding appropriate green onion and ginger water and five-spice powder, stirring thoroughly.  7. Mix the batter until smooth  8. Heat oil in a wok, when it's about 50% hot, put the meatballs into the pot to fry.  9. Drain the fried meatballs on paper towels to remove excess oil.

Tips:

1. The meatballs can be eaten directly after frying or used in soup.2. The oil temperature should not be too high, 50% heat is just right; otherwise, they may easily burn.