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 evenly and put it on the plate. To look good, sprinkle with minced ham.
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.
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.
Production: shred the radish, scald 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. I have made the biggest one, which is as big as 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. It's tender and beautiful.
Release the pressure immediately after steaming, and don't wait for the pressure cooker to unload itself, otherwise there will be a lot of water vapor, and the meatballs will easily spread out and look bad. Finally, pour a little sesame oil and broth and sprinkle a little chives.
Ingredients: white radish, grass carp (made into minced fish) and white flour steamed bread. Dicing seasoning: salt, monosodium glutamate, chicken powder, white pepper, cooking wine.
Production: white radish peeled and cut into pieces 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. Use less white radish.
Grab the salt evenly, wrap it in gauze to squeeze out the water, then add minced fish, monosodium glutamate, chicken powder, white pepper, cooking wine, egg white and a little raw flour, stir thoroughly, then squeeze it into a radish garden with uniform size, and evenly wrap the white flour steamed bread particles outside, and make them ready for use in turn. Heat salad oil in the pot to 30% oil temperature, put it into the spare radish garden, fry it with slow fire until it floats completely, take it out and put it on a plate. Production key: white flour steamed bread must be dried and cut into small pieces for later use. In addition, the oil temperature of fried radish should not be too high, so it should be soaked with slow fire until cooked, otherwise the steamed bread particles will be fried into yellow, which will affect the color of the product.
Features: white appearance, uniform size, lovely appearance, crisp outside and tender inside, good quality and low price.