Cabbage is a relatively common wild vegetable in our countryside, next to the path, as long as you go down to the waist to carefully observe, it is a piece. In the spring, there are more, and in the early summer, they will grow old, so take advantage of the tender time to pick some back to make a new way to eat, fried cabbage balls.
Chop the washed cabbage into a large bowl, put a few eggs and small powder, I also added a little tofu and a small amount of diced carrots, in fact, the amount of eggs is related to your small powder. When these are stirred evenly, the shape of the ball can be squeezed out completely by hand.
We operate with both hands, one hand grabbing the batter from time to time and squeezing out a small ball, the other hand with a small spoon to catch, immediately put into the oil pan for frying, wait for the balls to float up and then fish out of the pot.
Golden in appearance, one bite is crunchy. The outer crust is very crisp, and the inside has both the sweetness of the cabbage, the bean flavor of tofu, and the crispness of carrots, and chewing a bite in the mouth is simply soft and sticky!