500g fresh radish, 250g peeled pork belly, 5g refined salt, 2g soy sauce, 2g Shaoxing wine, 75g flour, 5g minced onion and ginger, 500g cooked lard (approx. 100g), 2g pepper salt, 2g MSG.

Method:

1. Wash the radish, peel off the skin, cut into hob pieces, blanch in a pot of boiling water until mature, remove and squeeze out the water. Chop it into pieces with a knife and put it in a large bowl.

2. Wash and chop the pork into mince, put it into the radish bowl, then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, stir well to form a filling.

3. Heat the pot, scoop in the cooked lard and heat it until it is 60% hot. Squeeze the stuffing into small balls with your hands, put them into the pot one by one, fry until light yellow and the shell is peeled, then remove it. Put it into a plate and sprinkle with pepper and salt. TIPS: Do not overcook the radish. Chop it carefully and squeeze out the water. Radish meatballs can be stored at room temperature for several days, and can be boiled, roasted, or made into soup. They taste delicious. Ingredients: radish, eggs, flour.

The first step is to grate the radish, add oil and marinate for a while.

While marinating, add water to flour and mix well, then add an egg and mix well. Be careful not to have lumps in the flour.

In the second step, mix the pickled radish and flour. If you find that the flour is a bit thin, add flour continuously until the consistency is right.

The third step is to put it in the pot. After frying, put an appropriate amount of oil in the pot and use a spoon to put small balls into the oil pan for frying. Fry until golden brown and ready to serve

1. Chop the ham after it is cooked.

2. Cut the radish into cubes. Then cut into balls. Peel them all.

3. Pour the radish balls into boiling water and cook for about five minutes. Remove with a slotted spoon and soak in cold water.

4. Put it in a bowl, add soup or water (if water is added, add one coffee spoon of chicken essence, and there is no need to add MSG in the gravy), steam it in a steamer for more than 20 minutes .

5. After taking it out, pour the soup in the bowl into the wok.

6. Put condensed milk into the soup. After boiling, add the radish meatballs, thicken with sesame oil, pour in the ham, and mix evenly.

7. Spread evenly and put on a plate. For a better look, sprinkle with minced ham and serve.

Radish, fresh river shrimp, egg white, bread crumbs, vegetable oil, refined salt.

Preparation:

Remove the roots from the radish, wash away the impurities, cut into small particles, marinate with salt first, remove the shrimp meat from the river shrimp, chop into minced shrimp, add egg white and stir Mix evenly, put in the pickled radish cubes, make balls 3 cm in diameter, roll in bread crumbs and dip evenly. Add vegetable oil to a spoon and heat it to 40% heat. Add the radish balls one by one and fry until cooked. Remove and control the oil and place on a plate to shape. Serve.

Features: Golden and translucent green in color, crisp and fragrant in texture, delicious in taste, and has certain therapeutic effects.

A large white radish (about a pound, the kind with a lot of moisture), a piece of chicken breast (you can add more if you like more meat), salt, rice wine, ginger juice, sesame seeds Appropriate amount of pepper water, Sichuan peppercorns can be purchased at Sichuan food ingredients stores.

Preparation: Grate the radish into shreds, blanch it in boiling water and squeeze out the water.

Chop the chicken breast into puree, add salt, rice wine, pepper water, and ginger juice and mix evenly. Remember! Stir, but don't stir, otherwise it will become too strong and the texture will not be as tender. Then mix the shredded radish and minced chicken with your hands, add a little less starch, and form into big balls (it must be bigger, otherwise it won’t taste good. The biggest one I made was as big as a tennis ball, but after my father’s scolding, I made it smaller. The size (about 4 cm in diameter is enough) can be steamed in a basket. I like to use a pressure cooker. It is tender and beautiful.

Relieve the pressure immediately after steaming. Do not wait for the pressure cooker to unload itself, otherwise there will be a lot of water vapor and the meatballs will fall apart easily, which will not look good. Finally, pour a little sesame oil and stock, sprinkle a little chives and it's ok.