Ingredients: radish, shallots, sticky rice noodles (rice noodles)

Accessories: salt, chicken essence, pepper, salad oil

Practice:

1. Rub the radish into shreds, blanch it in boiling water, take it out, put it in cold water, and use salt.

2. Add sticky rice flour, chopped green onion and pepper, and add a little water and salad oil to make stuffing.

3. Pour salad oil into the wok, stir-fry until the heat reaches 5%, then make the prepared stuffing into balls, put them into the oil, fry them with medium and small fire, and take them out when they are golden yellow. When the oil temperature reaches 7%, put them into the balls for re-frying, take them out and drain them, and then serve them on a plate.

characteristics: golden color, crisp outside and tender inside, fresh and attractive.

Tips: When cooking, fry radish balls with medium oil temperature. When the oil temperature rises to 7%, add the balls and fry them again. So that the fried meatballs will be crispy outside and tender inside.

The attached drawings and specific practices here explain

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Tips-How to make delicious meatballs (explained in great detail)

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Fried meatballs < 15g of starch (pea), 25g of cooking wine, 1g of salt and pepper, 1g of ginger, 1g of green onion, 2g of salt, 1g of monosodium glutamate and 5g of peanut oil

Features:

The meatballs are crispy, tender in the outside, fragrant and delicious

Practice:

1. Add proper amount of water to the starch and mix well to form about 25g of wet starch. Chopped onion and ginger; Chop the meat into mud, put it in a bowl, add onion, ginger, refined salt, yellow wine, monosodium glutamate and wet starch, beat in eggs, and stir to make meat stuffing.

2. Heat the pan, add peanut oil, when the oil is heated to 5%, squeeze the meat stuffing into balls with a diameter of 1.5 cm by hand, fry in the pan until it is 7% mature, and take it out.

3. when the oil in the original pot is heated to 7% again, put the meatballs in the oil pot and fry them until they are golden yellow, and serve them with salt and pepper.

making tips:

due to the frying process, about 5g of peanut oil should be prepared.

fried radish balls

ingredients: 5g of fresh radish, 25g of peeled pork belly, 5g of refined salt, 2g of soy sauce, 2g of Shaoxing wine, 75g of flour, 5g of minced onion and ginger, 5g of cooked lard (about 1g), 2g of pepper salt and 2g of monosodium glutamate.

features: oily but not greasy, soft and refreshing.

operation: 1. Wash the radish, peel it off, cut it into hob blocks, blanch it in a boiling water pot until it is 7% ripe, take it out and squeeze it out, cut it into powder with a knife and put it in a big bowl.

2. Wash and chop the pork into powder, and put it into the radish bowl. Then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, and stir to make the stuffing.

3. Set fire to the pan, scoop in cooked lard and burn it to 6% heat. Squeeze the stuffing into small balls by hand, put them into the pan one by one, fry them until they are light yellow and shell, scoop them up and put them into a plate, and sprinkle with pepper and salt.

tips:

Don't cook the radish too badly. Chop it carefully and drain it. Radish meatballs can be preserved for several days at room temperature, and can be cooked, burned or boiled in soup, which is delicious.