We used white radish and a little carrot, and added a small piece of tofu to make the croquettes fluffier. After rubbing the white radish and carrot, there is no excess water squeezed out, so, after adding the flour, you have to do it quickly...don't wait for all the water to be controlled out and then make the croquettes, if there is more water, then just add more flour.
Materials
White radish 600g carrot 90g minced green onion 65g minced ginger 4g tofu 120g gluten free flour 150g egg 1 (60g) chicken essence 2g salt 9g
Practice Steps
1, white radish rubbing shredded...my scrubber rubbing shredded thicker, so then use a knife to cut a little.
2, carrot julienne, onion and ginger minced.
3, tofu also chopped.
4, shredded white radish, shredded carrot, chopped tofu, chopped green onion and ginger in a pot...add 1 egg, flour, salt and chicken essence, mix well.
5, start to fry the balls, with a small spoon in the palm of the hand whole into a round ball ...
6, into the heated frying pan to fry a little, with a low to medium heat until the surface of the light golden brown can be ...
7, first fished out and put it on a plate ... because a little while to be I'm sorry, but I'm not sure if I'm going to be able to do it again. The pills are well shaped and fried on a plate and set aside.
8, and then ... the pot and then pour half of the fried balls, in low to medium heat to re-fry ... fried until golden brown, fried can be.
9, fish out, control the oil, serving plate.
Tips
When frying the meatballs, pay attention to the heat, medium-low heat to fry, do not fire too much, so that the outside of the meatballs on the color is too dark, the inside is not cooked. You can also leave out the tofu, which is fluffier and easier to form into a ball, and it tastes great without it. There is no fixed ratio of white radish to carrot, more or less is fine. It's perfectly fine to use only one type of radish. For the saltiness of the balls, you can fry one first and taste it, and if you prefer a heavier taste, you can add more salt.