Although this meatball looks a little ugly, it tastes very special. It tastes more crisp and delicious, and it is not greasy at all. Friends who are used to eating traditional radish balls may wish to try this new method at home. I'm sure it will surprise you. (put away)
food
condiments
Small carrot
480 grams
Dried/shelled shrimp
30 grams
condiments
oil
Proper amount
Chicken powder
Proper amount
starch
Proper amount
sesame oil
Proper amount
step
1. Soak the dried shrimps in clear water for 3 minutes and clean them.
2. Drain it on kitchen paper towels.
3. Chop and set aside.
4. Wash and peel the radish.
5. Cut into 2 mm thick silk.
6. After the water boils, add shredded radish and blanch for about 10 second.
7. Dry the water, then put it on the kitchen paper towel several times to squeeze it out.
8. Add a little starch, chicken powder, sesame oil and dried seaweed to shredded radish and mix well.
9. There are starch balls on your hands.
10. When the oil temperature rises to 30% to 40%, add meatballs and fry until golden brown.
skill
1. Radish has no bitterness after peeling and cooking.
2. The thickness of shredded radish should be appropriate. If it is too thin, it is easy to be soft and rotten, and if it is too thick, it is not easy to be fried.
3. The blanched shredded radish must be squeezed dry with a clean towel or kitchen paper towel.
This meatball doesn't need salt, but the seafood flavor of shrimp itself is enough.
5. When making meatballs, the hands are covered with starch, which will be convenient to operate.
6. Use a little strength when making meatballs, or the meatballs will break up easily.
7. The oil temperature must be controlled at 30% to 40%. If the oil temperature is too high, the meatballs will be burnt outside and not cooked inside.
8. If you feel a little weak, you can dip it in salt and pepper.