material

Main ingredients: carrot 1 dried shrimp skin 50g medium gluten flour, salt and peanut oil 600g chicken essence 2g eggs 1 piece.

Accessories: 5 grams of pepper powder, shallots 1 3 pieces of ginger.

The method of frying radish balls in fragrant way

1. Wash the radish and rub it into filaments with a silk wiper.

2. Add appropriate amount of salt to the shredded radish and marinate for a while.

3. Drain the pickled shredded radish.

4. Chop shredded radish with a knife, but be careful not to chop it too much to affect the taste.

5. Break up 1 egg in shredded radish.

6. Add 5 grams of pepper powder to increase the flavor of the taste.

7. Add 2 grams of chicken essence to taste and freshen up.

8. At this time, add the dried shrimp skin.

9. After mixing all the ingredients evenly.

10. Add chopped onion and ginger in advance.

1 1. After mixing all the ingredients evenly.

12. At this time, the flour can be added (the flour should be added little by little, so as to avoid that the radish stuffing will be dry and the fried taste will be sticky and not delicious).

13. Just see that radish stuffing can be dug into a ball with a spoon.

14. Heat the wok and pour in peanut oil.

15. When the peanut oil is burned to 60% heat, dig the radish stuffing into a ball with a spoon and put it in the oil pan. 16. After setting with a big fire, fry it slowly with a small fire. During this period, gently flip it with chopsticks to avoid sticking together.

17. After seeing the radish balls slowly colored, change them to low fire and continue frying.

18. Take out and drain the oil until the radish balls are fried to golden brown on both sides.

19. crispy, delicious and nutritious fried radish balls are out of the pot.

20. It's super satisfying to take a bite. My baby ate a plate and said he didn't eat enough.

knack for cooking

Radish shreds do not need to be blanched, just marinate in salt for a while, and they can be chopped into small pieces to make meatballs. In the process of frying meatballs, they must be shaped by high fire and slowly fried until golden, and then the oil can be removed and drained.