Ingredients: 500g white radish, flour100g.
Accessories: 1 bowl of rice, 4g of salt, half a slice of ginger, 1 root onion? 2 grams of thirteen incense, pepper 1 gram.
Production steps:
1, white radish, shred with a grater and marinate for a while.
2. Chop onion and ginger, add shredded radish, add thirteen spices, pepper and a little oyster sauce (no need to add).
3. Add rice and flour and mix well. The amount of flour depends on how much water radish produces. If you don't add rice, you should add more flour.
4, the stirred batter is slightly thin, so it is quite soft to fry, and it is difficult to fry too much flour. Then heat the oil pan, and the amount of oil should not exceed the meatballs.
5. Grab a handful of stuffing, squeeze it into a ball with a tiger's mouth, scrape it off with a small spoon and put it in the oil pan. You can also scoop it directly with a small spoon to make it round and even.
6, the oil in the pot is 70% to 80% hot, turn to medium heat, add the meatballs, and then slowly push them after setting, so that the meatballs are evenly colored. If you hurry too early, you will be dismissed.
7. Fry until golden brown, and when it floats on the oil surface, it can be cooked.
Precautions:
1, don't put too much flour, or it will be dough balls.
2, the batter is thin, the soup will flow down when the meatballs are squeezed by hand, and it is easier to form with a small spoon.
3, fried in the fire, the fire is easy to endogenous.