Vegetarian radish meatballs practice:

Raw materials: 450 grams of green radish, an egg (40 grams), 20 grams of ginger, 3 grams of cooked pepper, 6 grams of salt, 150 grams of flour and so on.

1, practice: fresh green carrots washed, a smaller egg, ginger with skin chopped into minced, pepper fried and ground into powder, salt 6 grams (according to their own tastes plus salt); with the rubbing of the radish into a shredded (be careful not to rub the hand, left a little bit of chopped with a knife); rubbed radish chopped with a knife, do not be too crushed. Fall radish moisture is sufficient, you need to use your hands to clutch the water.

2, all the ingredients into the pot; ready to fry, and then stir all the ingredients (long time will be out of water), to the radish can be formed into a ball can be; frying pan burned to 6 into the heat, into the balls, medium heat and slowly fry until the surface of the golden brown can be.

Introduction of green radish:

Radish belongs to root vegetables, the main edible part of the fleshy root, is one of the main vegetables supplied in winter and spring in China. Cultivated in China, radishes are collectively known botanically as Chinese radishes, which have been prevalent since ancient times and spread throughout the country during the Ming Dynasty.

Over the years many fine varieties have been formed, Weiqing radish is a kind of green-skinned radish, radish skin and flesh are green. It is one of the high-quality varieties of radish. It is a famous product unique to Tianjin, of which Weifang radish is one of the local fine varieties. It is famous both at home and abroad for its sufficient moisture, high sugar content, thin skin and fine flesh, and good taste, and has a history of four or five hundred years of cultivation.