Seasoning salt, oyster sauce, thirteen spices.
1. Prepare a green radish with fresh quality, crisp and juicy taste, and the radish skin is also rich in nutrition. If you mind, you can take it out and cut it into small pieces. Cut into slices in the same way as carrots.
2. Prepare a piece of tofu and press it into mud. I usually operate it with a spoon. I must break some, then prepare a steamed bread, peel off the skin and press the steamed bread into pieces.
3. Put the chopped green radish, carrot and bean curd into a bowl and stir evenly with chopsticks.
4. Beat an egg liquid into the bowl to increase the softness of the meatballs, add a spoonful of salt, a spoonful of oyster sauce, two spoonfuls of potato starch, and the right amount of thirteen spices. Finally, put a handful of chopped green onion and mix well.
5. Add cooking oil to the pot. When it is 60% hot, add meatballs and fry them. When frying meatballs, turn on a small fire to prevent frying, fry until it is solidified, and then turn it slowly.
6. Turn it over several times in the middle to make the balls heated evenly inside and outside. When they float and turn golden yellow, they can be cooked, fished out and put on a plate.
7. A delicious radish ball is ready. Golden color, crisp outside and soft inside. It is not hard when it is cold. Tofu is rich in protein and calcium, which is loved by adults and children.