When making radish balls, as long as you master these six tips, the balls are crisp and delicious, and they don't come loose. Radish is a vegetable that we often eat in our life. It is delicious and nutritious. There is also a folk saying that eating radish in winter and ginger in summer means eating more radish in winter. Because the temperature in winter is cold and the body is hot, eating radish can be smooth and take away unnecessary anger, so it is good to eat radish in winter. So how to make radish delicious? Is it too common to fry? I often make radish balls at home. It tastes and tastes good. My family likes to eat them, so do I. Every winter, as long as they are fresh radishes, my family will buy some and stir-fry them to make radish balls, especially the balls fried by my mother are particularly delicious and the skin is crisp. It's better than selling outside, and the method is simple. You can make delicious meatballs without adding a drop of water.

Radish balls

I sometimes try to make them at home, but the meatballs made are not only tasteless, not delicious, but also shapeless and easy to disperse, so I failed once. Today, when I came home, I asked my mother about the process of making meatballs. My mother said to make carrot balls, I only need to master six tricks, and the balls are crisp and delicious. What are the six secrets? Next, I will write them out for everyone, and my favorite friends can learn them.

Radish balls

Ingredients: radish, eggs, sugar, chicken essence, salt, pepper, flour, oil, green onions, etc.

manufacturing method

1. First clean the radish, turn around and remove the tail, then peel it, then rub the radish into filaments, and then squeeze the water out of the shredded radish.

Radish balls

2. Put the shredded radish on the chopping board and chop it. After all, put it in a big basin for later use. Cut some chopped green onion, put it in a large bowl, then beat in 2 eggs, sugar, chicken essence, salt and pepper, and stir well with chopsticks.

3. After stirring, add dry flour, stir well with chopsticks, then add a little cooking oil and stir well again.

Radish balls

4. Add oil to the pot. Turn off the fire when the oil is heated to 50%, squeeze the meatballs out of the tiger's mouth with your left hand, then scoop them up with a spoon and put them in the pot, and then put them in turn. After all, fire. When you put it down, try to separate it as much as possible, so that the meatballs will not stick together easily. After the meatballs in the pot are shaped, push them with a spoon to heat them evenly. Just fry the meatballs until they are slightly yellow, remove them with a colander and control the oil for later use.

5. When the oil temperature in the pot is heated to 70%, pour in the fried meatballs and fry them again for 20 seconds. Then take it out with a colander to control the oil and put it in the pot.

6 tips:

1. Beat the eggs into shredded radish to make the meatballs easier to shape and not loose.

2. Don't add too much flour. If it is too much, the fried meatballs will be hard and will affect the taste.

3. Adding edible oil can better inhibit the radish from coming out, and the radish will not form when it comes out.

4. put the meatballs after turning off the fire, in order to make the meatballs mature and consistent. Otherwise, some balls are cooked and some balls are still raw.

5. The time for re-frying the meatballs should not be too long, otherwise the meatballs will be fried old and rotten. Re-frying can improve the taste and make the skin crisp.

6. The meatballs that are fished out must be drained so as not to be greasy.

My mother taught me to make meatballs. That's it, without adding a drop of water. Crispy and delicious, better than selling. And it won't get tired of eating. As long as you master these six tips, you can learn them. Are you excited? Then try it!