carrot

1 piece

flour

a bowl of

(hen's) egg

4-5

tofu

1 block

salt

3 tablespoons (seasoning spoon)

Pepper powder or thirteen spices 1 teaspoon

scallion

one passage

ginger

3 tablets

monosodium glutamate

A small spoon

Baking soda or baking powder 1 teaspoon

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How to make radish meatballs at home?

Prepare all ingredients before croquetting. I use one radish, four eggs and a bowl full of flour.

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Plug-in board for carrot

Tofu is broken by hand.

Beat the eggs into a bowl and stir.

Chopped onion and ginger

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Boil half a pot of boiling water

Boil shredded radish in water for about 5 minutes.

Take out cold water and get too cold.

Write out the water in the dried radish by hand.

Chop it on a chopping board

Write out the remaining water again and put it into the basin.

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First, add tofu and minced onion and ginger into the radish pot and stir.

Add the eggs and stir.

Add flour and baking soda. Do not add flour at one time, but add it several times, so as not to agglomerate the flour, and also to prevent too much flour from causing the fried meatballs to be too hard.

Finally, add salt, pepper powder and flavor.

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After adding flour, the degree of thinness should be based on being able to easily knead into balls. If you feel dry, you can add egg liquid without adding water, which will affect the taste. If it is too wet, you can add flour.

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Pour in corn oil or both, and heat the meatballs at 8 minutes. Add small pieces of flour with oil flowers. If the oil temperature is too high, the external color of the meatballs will be heavy; if it is too low, the meatballs will sink to the bottom of the pot and stick to the pot.

Deep-fry the meatballs until they are golden, and then you can go out of the pot. Sift the oil with a strainer before taking it out of the pan.