Big green radish 1 piece (about four equally small ones), half of Chinese cabbage, about one and a half spoonfuls of flour, five eggs, 2 tablespoons of salt, light soy sauce, a little spiced powder, onion, ginger and garlic.

Practice:

1, peeled and shredded radish, without peeling, salted with 2-3 spoonfuls for half an hour, chopped cabbage diced with salt for half an hour.

2. Drain the radish and cabbage, wash them in clear water and then drain them, then chop the shredded radish, cut a little onion, ginger and garlic, and put them all in a basin.

3. Add 2 teaspoons of soy sauce, a little spiced powder, and a proper amount of salt (because radish and cabbage already contain some salt, so try it before adding it). Beat in 5 eggs, one and a half teaspoons of flour, then stir with chopsticks in one direction, squeeze into small balls, put them in an oil pan and fry them in a small fire. When the skin is golden, you can eat them immediately.

The fried meatballs can be eaten in the refrigerator for many days. When frying, the fire should not be too big, and the flour should be added in a small amount for many times. If the flour is added less, it is not easy to round.