Technology: frying
Taste: home-cooked taste
Time:
Heat: Lower heat.
Composition:
450g of green radish, egg 1, flour 150g, 20g of ginger, proper amount of vegetable oil, salt 1 teaspoon, and pepper powder 1/2 teaspoons.
Cooking steps:
1. Wash the fresh radish, make a smaller egg, chop the ginger with skin, stir-fry the pepper and grind it into powder, and add 1 teaspoon of salt (the salt can be added according to your own taste).
2. Wipe the radish into silk with an eraser (be careful not to wipe your hands, and chop it with a knife if there is any left)
Chop the cleaned radish with a knife, not too much. Radishes in autumn are all water and need to be held by hand.
4. Pour all the ingredients into the basin.
5. When you are ready to fry, stir all the ingredients evenly (water will come out after a long time) until the radish can agglomerate.
6. Heat the oil pan to 60% heat, add the meatballs, and fry slowly over medium heat until the surface is golden.
Cooking skills:
Radish meatballs are characterized by the smell of radish, so there is no need to put too many seasonings, especially monosodium glutamate, onion, garlic and pepper, which will inevitably take the lead and affect the taste.
If radish balls want to be fried delicious, the most important thing is not to put too much noodles, otherwise they will become pimples and seriously affect the taste. If the radish has too much water, hold it with your hands and put fewer eggs.
When you wipe the shredded radish, there will be a little bit left. Don't keep 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, put a proper amount of water in the pot, boil the meatballs, add some chicken essence or not, and then add fungus, spinach or other vegetables to cook together.