Ingredients: 4 radish skins, 2 eggs, salt, flour, 1 root green onion, oil.

Tools: stainless steel basin, kitchen knife, wok, sieve.

1. Wash the green radish, shred it and chop it up a little.

2. Add the right amount of flour, two eggs and onion to shredded radish, cut a short piece of onion and chop it, then add the right amount of salt and stir well.

3. Knead the evenly stirred ingredients into small balls with your fingers for use.

4. Boil the oil in the pan, put the meatballs into the oil pan one by one and fry them.

5. After the meatballs are golden yellow, remove the meatballs with a sieve and control the excess oil to start eating.

Pay attention to fried vegetarian radish balls

1, choose radish with green surface, smooth feel and heavy weight.

2, first cut the radish into thin slices, and then change the knife into filaments. Because radish skin tastes crisp and can increase the taste of meatballs, you don't need to peel it when you cut it.

3. Sprinkle half a spoonful of salt in shredded radish and marinate for 5 minutes, which can remove part of the water inside and make the meatballs more crisp.

4. You can add some seasoning when mixing paste. First, put 100g flour into a bowl, add half a spoonful of salt and pepper, half a spoonful of allspice powder, an egg, and add 200g of water and mix well.

5, the amount of water should be noted, too little water will agglomerate, too much water will make the batter thinner and the meatballs will become soft.