450g of radish powder 65438+ 050g of eggs, 20g of ginger, 3g of cooked Chili noodles and 6g of salt.

The practice of radish balls

Wash fresh radish, egg a little smaller, chop ginger with skin, stir-fry pepper and grind it into powder, add 6 grams of salt (salt can be added according to your own taste).

Wipe the radish into silk with a rag (be careful not to wipe your hands, and chop it with a knife when there is a little left)

Chop the washed radish with a knife, not too much. Radishes in autumn are all water and need to be held by hand.

Pour all the ingredients into the basin.

When you are ready to fry, stir all the ingredients evenly (water will come out after a long time) until the radish can agglomerate.

Heat the oil pan to 60% heat, add the meatballs, and fry slowly over medium heat until the surface is golden.

skill

1, radish meatballs, which highlight the delicate taste of radish, do not need to put too many seasonings, especially monosodium glutamate, onion, garlic, pepper and other seasonings, which will inevitably "stir up" and affect the taste; 2. The most important thing for radish balls to be fried is not to put too much noodles, otherwise they will become pimples, which will seriously affect the taste. If the radish has too much water, hold it with your hands and put fewer eggs. 3. When wiping shredded radish, there will be a little bit left. Stop wiping, or you will wipe your hands. The rest can be cut with a knife; You can fry a little more at a time and freeze it in the refrigerator. When you don't have time to cook, take it out for emergency. You can make a soup dish, put a proper amount of water in the pot and boil it into balls, with or without chicken essence, and then add fungus, spinach or other vegetables to cook together.