1, the ham is cooked and chopped.
2. Cut the radish into pieces. Then cut it into balls. Cut them all off.
3. Pour radish balls into boiling water and cook for about five minutes. Take it out with a colander and soak it in cold water.
4. Put it in a bowl, add soup or water (if you add water, put a spoonful of chicken essence, and you don't need to put monosodium glutamate in the sauce), and steam it in a steamer for more than 20 minutes.
5. After taking it out, pour the soup in the bowl into the wok (people who like more soup can add more soup when steaming, and I add less).
6. Put condensed milk in the soup. Boil, pour radish balls, thicken, pour sesame oil, pour ham and shovel evenly.
7. Shovel it evenly and put it on a plate. To look good, sprinkle with minced ham.
The practice of radish round seeds II
Raw materials:
Radish, shrimp, egg white, bread crumbs, vegetable oil, refined salt.
Making:
Remove roots and whiskers from radish, clean impurities, cut into small particles, first marinate with salt, remove shrimps from river shrimp, chop them into shrimp paste, add egg white, stir well, put them into pickled radish particles, make balls with a diameter of 3 cm, and roll them in bread crumbs. Add vegetable oil to the spoon, heat it to 40% heat, fry the radish balls one by one, take out the oil control, and then put them on a plate to shape.
Features: golden and green in color, crispy in taste and delicious in taste, which has a certain therapeutic effect.
The practice of radish seeds 3
Raw materials:
A big white radish (about a catty, the kind with strong moisture), a piece of chicken breast (you can add another piece of meat if you like), salt, yellow wine, ginger juice and water with pepper can all be bought in Sichuan food stores.
Making:
Shred the radish, blanch it with boiling water and squeeze out the water.
Chop the chicken breast into paste, add salt, yellow wine, pepper water and ginger juice and mix well. Remember! Stir it, but don't stir it It is easy to thicken and the taste is not tender. Then grab shredded radish and minced chicken with your hands, add a little less starch and make a big ball (it must be bigger, otherwise it won't taste good. The biggest one I have ever made is the size of a tennis ball, but it has shrunk under my father's reprimand, with a diameter of about 4 cm. I like to use a pressure cooker, which is exquisite and beautiful.
After steaming, release the pressure immediately, and don't wait for the pressure cooker to unload itself, otherwise there will be a lot of water vapor, which will make jiaozi easy to disperse and unsightly. Finally, pour a little sesame oil and broth and sprinkle a little chives.
The practice of radish seeds 4
Crispy radish ball
Raw materials:
Dice white radish, grass carp (made into minced fish), white flour steamed bread seasoning: salt, monosodium glutamate, chicken powder, white pepper powder, cooking wine.
Making:
Peel and dice the white radish for later use. After the grass carp is slaughtered, it is peeled and boneless to get clean meat, soaked in ginger and onion, and beaten into minced fish with a blender for later use. Grab the white radish with a little salt, wrap it in gauze and squeeze it dry, then add minced fish, monosodium glutamate, chicken powder, white pepper, cooking wine, egg white and a little raw flour, fully stir, then squeeze it into a radish garden with uniform size, and dip it in white flour steamed bread evenly, and make it ready for use in turn. Heat the salad oil in the pot to 30% oil temperature, put it in the spare radish garden, fry it with low fire until it floats completely, and then take it out and put it in the plate (pictured).
Production key: white flour steamed bread must be dried and cut into small pieces for later use. In addition, when frying radish orchards, the oil temperature should not be too high, so it should be soaked in slow fire until cooked, otherwise the steamed bread particles will be fried into yellow, which will affect the color characteristics of the products: white appearance, uniform size, lovely appearance, crisp taste, tender inside, high quality and low price.