How should I make the croquettes so that they are fluffy and crispy and absorb less oil?

When it comes to deep-frying radish balls, I have experienced numerous failures and successes, because I like to eat, so I keep trying, and now I finally understand how to do it. My experience is that to do well you must practice hard, in which the technique of dough balls and the speed of frying the balls in the pot need to be practiced for a long time to accumulate experience, if you practice less, it is easy to do failure at the beginning.

Not only that, but also need to know the tricks, to know that fried radish balls is not radish with some flour stirred so simple, to understand what exactly to put, or fried only its form, not delicious.

Fried radish balls are prone to these failures: the balls are not crispy, not fluffy, easy to scatter, if you fried radish balls appear any one of these situations, it means that the failure.

So how do you make fried radish balls crispy? Keeping in mind the "4 put 2 tricks", the balls do not fall apart, fluffy and crispy! Below I share with you the practice, one by one to say how to do, you may wish to follow along, guaranteed to do success, learn to do a few more times, will do more perfect.

First look at several failed recipes

1, radish does not blanch not kill water directly add flour mix. This fried radish balls taste very hard, because the radish contains a lot of water, if you do not squeeze out the water, when mixing the filling will need a lot of flour, then more flour will be hard and difficult to eat the texture.

2, radish does not blanch with salt to kill water or blanch, add flour, eggs. This fried radish balls shape can be, the texture is still not crispy enough, easy to soften.

3, radish does not blanch with salt to kill water or blanch, add eggs, breadcrumbs or steamed bread crumbs. This is the process of deep-frying balls, it is easy to spread out and not shaped, the oil are going to waste.

4, radish does not blanch with salt to kill water or blanch, add starch, eggs, so that after filling, viscosity is poor, it is difficult to group balls.

Above several recipes I have tested, do a good job of the balls are very poor, either poor taste, or the balls are not shaped, I do not know how you fry?

And look at the radish blanched or not?

The answer to this question depends on personal taste to decide, blanching or not blanching can be, but no matter whether it is blanched or not blanched, you need to squeeze out the water and retain a little water, so that the taste is better. I have to say that in my experience, blanching makes better radish balls.

Then look at the specific method of radish meatballs

Prepare one or two white radish or green radish, peeled and washed, shaved thin, pot with enough water, high heat boil, put the radish silk, and then cook until the water boiled out, remember not to cook for too long, on the scalded soft is not too hard on the good, it is not recommended to cook rotten, otherwise the taste of poor.

The radish is cooled, the water of the radish is squeezed out by hand, put on the board a little chopped a few times, do not have to be particularly crushed, as long as the thumb can be, so that the ball out of the more fluffy balls.

Shredded radish with salt, thirteen spices, chicken broth, eggs, mix well, it is recommended that the seasoning put a good taste and then put the eggs, the flavor of the taste lighter to eat more fragrant, if a large radish, with two eggs, eggs play a fluffy effect can not be too little.

After mixing well, a steamed bread rolled out steamed bread crumbs put into the radish silk, mix well, and then put a little sweet potato starch and a little flour to mix, flour and starch is essential, but the amount can not be too much.

Put well and stir well, the filling is sticky and a little bit thin, this state indicates just right, if especially thin, you can put a little bit of steamed bread crumbs, if the viscosity is not good, put a little bit more flour.

Find a deep pot, add enough cooking oil, heat to fifty percent of the heat when off the fire, and then immediately with the hands of the ball out of the pill, the ball to pay attention to, to ensure that there is a gap inside, not so tight, loosely bonded together on the good, and put into the pot.

After putting some balls, turn on medium-low heat, deep fry until the balls are shaped, rattling the balls, until the balls are golden brown and fish out, so the balls are fried.

4 put 2 tips

4 put refers to: flour, sweet potato starch, steamed bread crumbs, eggs. Flour can bind the radish shreds together well, if there is less flour, the adhesion is poor, put into the pot to fry easy to fall apart; sweet potato starch can make the balls more crispy; steamed bread crumbs can make the balls more crispy and fluffy; egg can make the balls fluffy up.

2 tips: steamed bread crumbs are better than bread crumbs, steamed bread crumbs have no flavor, while the bread crumbs taste too much, made out of turnip pills is more difficult to eat; fried turnip pills fire is also very important to suggest that the novice, you can first heat the oil and then turn off the fire, so that you can avoid the pills into the pot after the batter, frying can not be a big fire can not be a small fire, a small fire is more suitable for pills inside and outside of the heat uniformity, good taste, not easy to paste, and does not absorb the oil, the pills are not easy to paste, and also does not absorb oil. It is not easy to paste, but also does not absorb oil, crispy and delicious.