2. Wipe the radish into silk with an eraser (be careful not to wipe your hands, and chop the rest with a knife);
3. Chop the coated radish with a knife, not too broken. Radishes in autumn are all water and need to be squeezed by hand.
4. Pour all the materials into the basin;
5. When you are ready to fry, stir all the ingredients evenly (water will come out after a long time) until the radish can agglomerate;
6. Heat the oil pan to 60% heat, add meatballs, and slowly fry over medium heat until the surface is golden.
Practice 1, radish balls, highlight the delicate taste of radish, do not need to put too much seasoning in it, especially monosodium glutamate, onion, garlic, pepper and other seasonings, which will inevitably "stir up" and affect the taste.
2. The most important thing for radish balls to be fried is not to put too much noodles, otherwise they will become pimples, which will seriously affect the taste. If the radish has too much water, hold it with your hands and put fewer eggs.
3. When wiping shredded radish, there will be a little bit left. Stop wiping, or you will wipe your hands. The rest can be cut with a knife.
You can fry a little more at a time and freeze it in the refrigerator. When you don't have time to cook, take it out for emergency. You can make a soup, put a proper amount of water in the pot, boil the meatballs, add some chicken essence or not, and then add fungus, spinach or other vegetables to cook together.
Main ingredients: white radish auxiliary materials: eggs (white skin), low-gluten flour seasoning: salt, cooking oil.
1. Peel the radish, knead it into filaments with a planer to squeeze out the water, and put it in a container.
2. Beat in an egg and pour in flour. 3. Transfer 1 teaspoon of salt.
4. Stir the ingredients in the container evenly into a thick batter.
5. Add the right amount of oil to the pot, heat it to 60%, and add the kneaded meatballs.
6. Fry slowly on medium heat until the surface of radish balls is golden, remove and drain the oil.
7. Fried radish balls are very suitable for soup or stew. You can fry more at a time and freeze it in the refrigerator.
Main ingredients: white radish, carrot, flour, corn starch, rice accessories: onion, salt, spiced powder, chicken essence.
Exercise 1. Shred white radish and carrot.
2. Add a little salt, stir well and let it stand for a few minutes.
3. Pour the rice into the basin, mix with shredded radish, stir well, then add salt and spiced chicken essence, and finally add flour and starch according to the ratio of 1: 3.
4. Mix the stuffing evenly and compact it, then round it and put it in a plate.
When the oil is five minutes hot, throw a piece of ginger to try the oil temperature. Just roll up the meatballs and put them in the pot until they are golden on both sides.
Ingredients: flour and tofu. Accessories: eggs, coriander, carrots. Seasoning: salt, cooking oil.
Step: 1, grab tofu for later use; 2, carrots are shredded for use;
3. Cut the coriander into 1 cm long sections for later use;
4. Take a clean sea bowl and pour in tofu, shredded carrots and shredded parsley;
5. Beat in an egg, add salt to taste, and stir all the ingredients evenly;
6. Gradually add the right amount of flour until all the materials are just glued and can be squeezed into a ball;
7. Make oil in the pot. When it is 60% hot, squeeze the ingredients into balls and fry them into golden brown one by one.
Home-cooked vegetarian balls
Ingredients: potato 120g, carrot 120g, dried vermicelli 60g, onion 60g, coriander 15g, egg 1, flour 75g, corn starch 5 tsps, salt 1 tsp, thirteen spices1.
Steps: 1, Longkou vermicelli is soaked in warm water for 2 hours until soft;
2. Shred carrots, peeled potatoes, chopped onions, chopped coriander, shredded vermicelli, put into a pot, add 1 teaspoon salt, stir well, marinate for 10 minutes, and then dry with gauze;
3. Add the egg mixture, thirteen spices and sesame oil and mix well;
4. Add starch and flour and mix well with chopsticks;
5. Knead into a 2 cm ball by hand and put it on a plate for later use;
6. Heat oil in the pot, fry the meatballs until golden brown, drain the oil and put them on the plate.