material

One white radish, appropriate amount of shrimp skin, half a bowl of rice, two eggs, one cup of flour, three shallots, appropriate amount of salt, a little pepper powder and a little cumin powder.

working methods

1. Peel and shred the white radish, mix well with a little salt, marinate for 10 minute, squeeze out the water, cut it slightly with a knife, and put it in a pot for later use;

2. Rinse the shrimps with water, drain the water and stir-fry them in an oil pan for later use;

3. Put all the remaining rice, fried shrimp skin, eggs, flour, chopped green onion, salt, pepper powder and cumin powder on shredded radish and mix well with chopsticks;

4. Take a small pot, inject a proper amount of oil (not meatballs), heat until there are small bubbles at the bottom of the oil pan, take a proper amount of radish batter, round it, put it in the oil pan, fry it until golden brown, and take it out. Keep the fire low during frying, and the oil pan is slightly boiling.

Method 2 of radish balls,

material

Ingredients: 1, half white radish. 2, two spoonfuls of condensed milk. 3. A small piece of ham. 4, a spoonful of sesame oil. 5. Mix a tablespoon of starch and proper amount of monosodium glutamate into juice. 6. the right amount of salt.

working methods

1, the ham is cooked and chopped.

2. Cut the radish into pieces.

Then cut it into balls.

Cut them all off.

3. Pour radish balls into boiling water and cook for about five minutes.

Take it out with a colander and soak it in cold water.

4. Put it in a bowl, add soup or water (if you add water, put a spoonful of chicken essence, and you don't need to put monosodium glutamate in the sauce), and steam it in a steamer for more than 20 minutes.

5. After taking it out, pour the soup in the bowl into the wok (people who like more soup can add more soup when steaming, and I add less).

6. Put condensed milk in the soup.

Boil, pour in radish balls, thicken, pour in sesame oil, pour in ham and shovel evenly.

7. shovel evenly and put it on the plate. To look good, sprinkle with minced ham.

Method 3 of radish meatballs,

material

Radish 1000g, flour 150g, onion ginger, oil, chicken essence, minced meat or shrimp skin, and salt.

working methods

1, radish is washed, shredded and blanched to remove spicy taste.

2, squeeze the water, add onion ginger, salt, minced meat, chicken essence and mix well.

3. Add flour and mix well to make balls.

4, hot fried radish balls out of the pot into golden brown.

Method 4 of radish meatballs,

material

White radish 1.5kg, minced meat 500g, chopped green onion 20g, Jiang Mo 20g, minced garlic 100g, hanging piece 100g (cut into small pieces), dried shrimp 150g, cassava flour 700g, and salt 1 0g.

Prepare another bowl of fried garlic oil.

working methods

1. Marinate minced pork with a little soy sauce, oyster sauce, sesame oil, sugar and salt for half an hour. Wash the dried noodles and dried shrimps and drain them.

2. Put a proper amount of oil in a hot pot to saute minced ginger, onion and garlic, add hanging pieces and dried shrimps to saute until fragrant, then add ground meat and stir-fry until cooked.

3. Peel and shred the white radish, put it in a cloth bag to squeeze out excess water, add (2), salt and pepper and mix well.

4. Add the right amount of cassava flour and knead it evenly by hand. (Cassava powder can be properly adjusted and will not come loose. )

5. Knead the dough into solid particles and put them in a dish coated with garlic oil.

6. Boil the water, steam it in a steamer 15 minutes, then take it out and apply a layer of garlic oil on the surface.

skill

~ You can make about 100 radish balls with the above amount. If you can't finish eating, you can halve it.

Practice five, stir-fry radish balls

material

250g radish and 1 egg. Oil 1000g (about 75g), soy sauce 1 2 tsp, refined salt12 tsp, monosodium glutamate13 tsp, a little pepper, onion and Jiang Mo, a little starch, and salt and pepper1tsp.

working methods

1. Rub the board into filaments, then chop it with a knife, add soy sauce, refined salt, monosodium glutamate, pepper, eggs, onion, Jiang Mo and water starch and stir well for later use.

2. Squeeze the stirred radish stuffing into balls with egg yolk, fry them in 60% hot oil until light yellow, remove and drain the oil, put them on a plate, and add pepper and salt to serve.

skill

trait

Crispy outside and fragrant inside, fresh inside and tender inside, light and refreshing.

The host reminded me

1, the extruded meatballs should be the same size.

2. Grasp the oil temperature and temperature of frying.