Second, several ways to eat Hakka radish pills
① steaming
Steamed radish balls are very popular in rural Meizhou. When I was poor, many families used to do this, adding only some celery and shallots, and some people would add some diced radish without meat. In this way, cassava flour accounts for the majority, and the taste is slightly sticky, which is more refreshing, delicious and healthy!
Steaming is the same, and another method is meat steaming. Add some semi-fat and semi-lean diced meat, diced mushrooms or lard residue to shredded radish and cassava starch, mix well to make balls, and then steam them. Radish balls made by this method have a meaty taste.
Steamed radish balls can be directly used as snacks, or simply cooked with chopped green onion and pepper as snacks.
② frying
Hakka radish balls can also be fried, eaten directly after frying, or used to make soup or side dishes. I used to do this often during the Chinese New Year, and the radish balls made in this way have the characteristics of crispy.
Third, the basic practice of Hakka radish pills
Ingredients: fresh white radish and cassava starch.
Ingredients (optional): dried squid, mushrooms, semi-fat and lean pork, celery and chives.
Seasoning: salt, pepper, oil.
(1) Step 1: Make shredded radish:
First, the white radish is cut into shredded radish with uniform thickness with a knife.
You can also use tools to plane silk, so wipe, wipe, wipe! Planing shredded radish must be straight, because shredded radish is longer, easy to form a ball with ingredients, and it tastes more chewy.
Soak shredded radish in boiling water until soft, boil it and scoop up clean water.
Pick up shredded radish with clear water and squeeze it dry. Remember to squeeze it dry in this step, because the shredded radish with too much water can't be well formed into balls. Generally, add a little salt and chicken essence to squeeze dry to improve the taste.
Some Hakkas do not do the above two steps when cooking shredded radish, but boil the oil in the pot. Add some salt to the shredded or kneaded radish, then add the diced celery and stir-fry until soft. Just turn it over a few times when frying. Stir-fried shredded radish for use, and squeeze out the water.
(2) step two, adding ingredients and mixing powder:
Add shredded radish into cassava flour and stir. The method is to gradually pour cassava powder while stirring. If it is found to be too dry during stirring, you can add a proper amount of water to increase the viscosity.
The amount of cassava flour should be added, so that the meatballs can be rubbed by hand and not scattered.
If you are making meatballs, you should add pre-fried diced meat and diced mushrooms and mix them well.
③ Step 3: Knead the ball:
Take a slightly larger beef ball and knead it into balls with your palm, just like the size below. Be careful not to rub the meatballs too hard, or they won't taste so good. Many times, experienced people can knead into balls by hand.