In my hometown, not only do we eat turnip balls on New Year's Day, but every time there is a happy event in the family, we will ask the village cook to help us cook, and turnip balls are one of the dishes. Of all the dishes, turnip croquettes are one of my favorites. The reddish color of the fried turnip balls is crisp and delicious, and the mouth is full of oil after eating them, which is especially satisfying, and there is always a feeling of not getting tired of eating them.
Turnip meatballs are one of the classic local specialties of Shandong, belonging to the Lu Cuisine cuisine. It is mainly made from radish, fried with ginger, garlic, flour and other ingredients. With the development of Lu cuisine, turnip balls as one of the classic fried food, loved by people all over the country.
Since different regions have different tastes for food, the practice of making turnip balls has evolved slightly differently. In our old home, we usually add some pork as a supplementary ingredient, with radish and some other ingredients to make this radish balls. Below I will share the process of making this turnip croquettes with you and welcome you to make and taste it.
-Preparation of ingredients-
Main ingredients: fresh radish
Ingredients: pancetta, ginger, scallion, flour, egg
Seasoning: salt, cooking oil, soy sauce, cooking wine
-Start preparation -
1, clean the fresh radish, remove the radish skin, and then rub it into julienne strips with a scouring board, and then chop it with a reshaping knife, put it into a large bowl, and put in the right amount of salt to marinate for 15 minutes.
2, clean the meat, first cut into thin slices, and then cut into thin strips, and finally take a large bowl, the bowl into a sufficient amount of warm water, put the meat into the bowl, soak for 20 minutes.
3, the ginger, green onion clean, respectively, cut into ginger, green onion, put into the disk standby, and then play a few eggs into the bowl, stir evenly into the egg liquid placed on standby.
4, after soaking the meat, drain the water and fish out, use a knife to chop the meat into a meat mixture, into a bowl and standby.
5, to the bowl containing the meat mixture add salt, cooking wine, soy sauce and mix well, marinate for 10 minutes.
6, after the radish marinade, the water will be poured out, placed in a bowl and spare,
7, after the marinade of the meat mixture into the bowl containing radish, and then add chopped green onion, ginger, flour and egg, and then put the appropriate amount of salt to taste, and finally they will be stirred well, mixing until viscous and able to make radish meatballs qualitative can be.
8, hands dipped in water, respectively, the turnip batter into turnip balls, put into the plate, ready to pan fry.
9, pour a sufficient amount of cooking oil in the pot, the oil temperature of 3 into the heat, the turnip balls into the pot frying, frying while stirring the turnip balls with a spoon, until the surface of the pills deep-fried to golden brown can be controlled oil fishing, placed on a plate to cool.
10. Continue to heat the oil in the pan until it reaches 90%, then add the cooled radish balls and fry until golden brown.
1. Why do I need to salt the radish for 15 minutes?
A: The main reason is that the fresh radish in the water is large, in order to prevent the radish water is too large, will lead to the radish batter into the radish ball can not make the ball qualitative, so in advance in the chopped radish into the appropriate amount of salt, the use of salt in the high osmotic pressure will be the radish in the role of the water out of the role of the water to get rid of the role of the water.
Maybe some of my friends will ask questions, radish water is too big, why can not add more flour and radish in the water? In fact, this method I personally experimented with, but there will be a problem, made of radish balls will be due to the use of flour is too large, resulting in fried balls out of the texture is not too good. If you are interested, you can experiment with this method and experience for yourself the texture of the radish balls made by both methods. I personally recommend that it is best to marinate the radish in advance to remove the water from the radish, welcome to make and taste.
2. Why marinate the meat for 10 minutes?
A: There are two main reasons to marinate the meat, one is to remove the fishy flavor from the meat. Although I have already soaked the meat in warm water in advance to remove the blood and fishy effect, but in order to prevent the fishy flavor in the meat is not completely removed, I just marinate the meat again. Secondly, after marinating the meat can be flavored in advance, there will not be the phenomenon of radish flavor meat filling tasteless , eating taste is also better.
3. Why should the radish balls be fried twice in the frying pan?
A: In fact, fried radish balls and fried pork is the same reason, before I answered the sweet and sour pork in the practice of the specific fried twice mentioned the reason, I'll explain it to you! The first frying, the oil temperature is low when the pan frying, mainly in order to fry the radish balls, at this time the fried radish balls are easy to soften, not crispy; the second frying, is in the oil temperature temperature is very high when the pan, the main purpose is to high temperature to the radish balls fried crispy, burnt outside and tender inside , and the color is also very good, eat up the texture is also relatively good.
4. Why add egg wash?
A: egg wash in the production of this radish balls in the two main roles, first, egg wash instead of water, when we add flour to the radish, because the flour is relatively dry, the addition of egg wash can dilute the flour, help the flour and radish and meat mixture evenly stirred together; secondly, stirring the radish batter, radish and meat mixture by the flour and egg wash is completely encapsulated in it, the radish and meat mixture is completely encapsulated in the flour and egg wash. When frying, the egg liquid and flour on the surface of the radish balls can be quickly fried, forming a protective film, will not let the meat filling and radish flavor overflow , while making the fried radish balls will taste more crispy and delicious.
The process of making turnip croquettes may seem complicated, but it's actually quite simple. I personally think you can do the following requirements, an authentic radish balls and you will not miss.
①: pork deodorization, whether you buy fresh pork, or frozen, the meat will contain a certain amount of blood, if you are not able to remove the blood and fishy meat clean, eating will affect the taste.
②: choose fresh young radish, fresh radish taste crisp, eat sweet and savory, it is recommended to use the harvest season of the best radish.
③: radish meatballs twice frying temperature, grasp the radish meatballs in the pot when the oil temperature, the first pot of oil temperature is not too high, the meatballs can be fried. The second pot oil temperature should be high, it is best to heat the cooking oil to boiling, high temperature fried balls will be more crispy and delicious.
④: remove the water in the radish , small partners can also be chopped radish into gauze, under high pressure can also be forced out of the water in the radish, when using this method, more pressure a few times, to prevent the radish in the water is not completely removed.
I am Shaanxi Rashwa, love food love life.
Deep-fried radish balls, simply can not say that I like