300 grams (0.66 lb) potatoes
100 grams (0.44 lb) carrots
2 eggs (use egg white only)
50 grams (0.11 lb) bamboo shoots
75 grams (0.16 lb) green beans
50 grams (0.11 lb) mushrooms
50 grams (0.11 lb) lily flowers
250 grams (1/2 cup) salad oil
1 1/2 grams (1/3 tsp) salt
10 grams (2 tsp) cooking wine
30 grams (1 1/2 tbsp) mixture of cornstarch and water
1 gram (1/4 tsp) MSG
1/2 gram (1/8 tsp) pepper powder
2 grams (1/15 oz) ginger
10 grains of Chinese prickly ash
1. Wash the potatoes clean and steam them. Cool off and peel them. Mash the potatoes and put onto a plate.
2. Cut the carrots, green beans, bamboo shoots and lily flowers into shreds. Chop the ginger. Grind the Chinese prickly ash and add a pinch of salt.
3. Put the vegetable shreds into boiling water. Bring water to boil and take them out. Place the shreds on top of the mashed potatoes, add egg white, salt, mixture of cornstarch and water, MSG, cooking wine, ginger, and pepper powers. Mix well and shape the mixture into several colorful balls, each weighing about 20g (2/3 oz.).
4. Put the salad oil into the work and heat it to 180-200ºC (355-390 ºF). Deep-fry the vegetable balls until they are golden yellow. Place them on a plate. Put the mixture of ground Chinese prickly ash and salt onto the plate, and dip the balls in the mixture before eating.
Features: Beautiful colored balls.
Taste: Crispy outside and tender inside. Salty and delicious.