Fresh radish 1 piece (personally prefer green radish in the north), peeled pork 250g, refined salt 5g, spiced powder 2g, cooking wine 2g, flour 75g, minced onion and ginger 5g, pepper 5g, corn oil 50g, salt and pepper 2g, and egg 1 piece.

eating habits

1. Wash radish, peel it, cut it into hob pieces, blanch it in boiling water until it is 70% 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 and put it in the radish bowl. Then add cooking wine, salt and pepper, monosodium glutamate, flour and eggs, and stir to make stuffing.

3, the pot is on fire, scoop in corn oil and burn it to 60% heat, knead the stuffing into small balls by hand, put them into the pot one by one, fry them until they are light yellow and have shells, pick them up and put them on a plate, sprinkle with pepper and salt.

Food features oil but not greasy, soft and refreshing.

skill

1, radish meatballs, which highlight the delicate taste of radish, do not need to put too many seasonings, especially monosodium glutamate, onion, garlic, pepper and other seasonings, which will inevitably "stir up" and affect the taste;

2. The most important thing for radish balls to be fried is not to put too much noodles, otherwise they will become pimples, which will seriously affect the taste. If the radish has too much water, hold it with your hands and put fewer eggs.

3. When wiping shredded radish, there will be a little bit left. Stop wiping, or you will wipe your hands. The rest can be cut with a knife;

You can fry a little more at a time and freeze it in the refrigerator. When you don't have time to cook, take it out for emergency. You can make a soup dish, put a proper amount of water in the pot and boil it into balls, with or without chicken essence, and then add fungus, spinach or other vegetables to cook together.