food
Green radish, flour, salt, eggs, allspice powder, pepper powder, shallots, ginger and coriander.
manufacturing method
Wash the radish, split the skin together, and then chop it up for later use.
Cut onion into onion foam, ginger into Jiang Mo, and coriander into foam.
Add salt to shredded radish to kill the water in radish.
Add the flour directly to the shredded radish that has been killed with radish water.
Add two eggs, pepper powder and spiced powder.
Add onion foam, Jiang Mo and coriander foam.
Stir well, you can add a little water, and you must stir in the same direction to make the radish ball stuffing stronger and more elastic.
Take the hot oil out of the pan, and when the oil is seven minutes cooked, turn to low heat, dig a little radish stuffing with a small iron spoon and fry it in the oil pan, and so on, and fry all the radish stuffing.
The fried radish balls can be eaten after taking out the oil control.
analyse
1, why is radish split with skin?
To make radish balls, choose green radish. Radish is too tender to eat. Green radish is split with skin, and radish skin is green. The radish balls made are bright and eye-catching, which makes you unforgettable and attractive.
2. Why should I add onion and ginger foam to the radish ball stuffing?
Onion foam and ginger foam are also condiments. Adding them can make the fried radish balls very fragrant, and combine various tastes to make the radish balls very delicious.
3. Why should radish be added with flour?
Radish balls are shredded and chopped and mixed with flour. Flour is wrapped in radish stuffing. Add eggs to soften the stuffing, and then add salt to kill the water in the radish itself. After mixing well, if the water is not enough, add water. The radish ball stuffing made in this way is very tough and Q-shaped. It is easy to dig out and fry with an iron spoon, and it is easy to fry the radish thoroughly without being burnt.
Matters needing attention
1, salt killed the water in the radish, and the bitterness of the radish was in the water. If the taste is too strong, you can pour it out and add water directly to the flour, but people who love radish balls will not say that the taste is too strong, but only that the taste is insufficient.
2, the oil temperature is well controlled, and the pot can be cooked when it is seven mature. Always pay attention to the change of oil temperature. If the radish balls in the pot are full, turn up the fire. Don't put it on a small fire. When wet radish balls are put into the pot, the oil temperature will drop, and if they are not fired for a long time, they will not be cooked.
3. Be sure to watch more and move more when frying. After the meatballs are solidified in the pot, turn them over with a colander to prevent them from sticking to the pot and frying. More flipping is also beneficial to the thorough frying of meatballs.
4. When frying meatballs, you can take them out when the surface turns slightly golden, but you can't take them out until the oil changes color. If you continue to control the oil like this, the oil temperature will continue to heat the meatballs, and the meatballs will become old and hard, which is very unpalatable.
Friends who like carrots can also add carrots. The color of meatballs is fuller, and green, red and yellow are mixed together. The radish balls made are very satisfying. Friends who don't like coriander can make raw leaves instead. The purpose of adding coriander is to increase the green color of meatballs. Can raw leaves be chopped?