1. Wash the fresh green radish, one smaller egg, mince the ginger with skin, fry and grind the pepper into powder, and 6 grams of salt (you can add salt according to your own taste); < /p>

2. Use a grater to grate the radish into shreds (be careful not to rub your hands, and chop it with a knife when there is some left);

3. Chop the grated radish with a knife. Not too broken. Autumn radishes have enough water, so you need to squeeze the water with your hands;

4. Pour all the ingredients into the basin;

5. When ready to fry, stir all the ingredients Evenly (water will come out after a long time), until the radish can form into a ball;

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

How to do it

1. Radish meatballs, which highlight the fragrant taste of radish. There is no need to put too many seasonings in them, especially seasonings such as MSG, onions, garlic, and peppers. Putting too much food will inevitably "overwhelm the guest" and affect the original taste.

2. If you want to fry the radish balls deliciously, the most important thing is not to put too much noodles, otherwise they will become gnocchi and seriously affect the taste. If the radish has too much water, just squeeze it with your hands and add less eggs.

3. When wiping shredded radish, there will be a little bit left that cannot be wiped off. Do not continue wiping, otherwise it will wipe your hands. Use the knife to cut everything left over.

4. You can fry more at a time and freeze it in the refrigerator. When you don’t have time to cook, take it out for emergencies. It can be made into a soup. Put an appropriate amount of water in the pot and boil it, add the meatballs, add some chicken essence or not, then add fungus, spinach or other vegetables and bring to a boil.

Ingredients: white radish Accessories: eggs (white skin), low-gluten flour Seasonings: salt, cooking oil

1. Peel the radish and grind it into thin strips with a plane to squeeze out the water. Put into container.

2. Beat an egg and pour in the flour.

3. Add 1 teaspoon of salt. 4. Stir the ingredients in the container evenly into a thick batter.

5. Pour an appropriate amount of oil into the pot, heat it to 60% heat, and add the rolled meatballs.

6. Slowly fry the radish balls over medium heat until the surface is golden, remove and drain the oil.

7. Fried radish balls are very good for soup and braised. You can fry more at a time and put them in the refrigerator.

Main ingredients: green radish, carrots, flour, corn starch, and rice. Rice

Accessories: green onion, salt, five-spice powder, chicken essence

Method 1. Grate green radish and carrot

2. Add a little salt, stir evenly and let it sit for a few minutes Water

3. Pour the rice into a basin and mix with shredded radish, stir well, then add salt, five-spice powder, chicken essence, and finally add flour, starch, and flour-starch ratio of one to three

4. Put the above Mix the stuffing evenly and compact it, then roll the stuffing into a ball and put it into a plate.

5. When the oil is about 50 minutes hot, throw in a piece of ginger and try to warm the oil. Roll the meatballs into the pan and wait until both sides are golden.

Main ingredients: flour, tofu. Accessories: eggs, coriander, carrots. Seasoning: salt, cooking oil.

Steps: 1. Crush the tofu and set aside; 2. Grate the carrot into shreds and set aside;

3. Cut the coriander into 1 cm long sections and set aside;

4. Take a clean bowl and pour in tofu, carrot shreds and coriander shreds;

5. Crack in an egg, add salt to taste, and mix all the ingredients evenly;

6. Gradually add an appropriate amount of flour until all the ingredients are just thick enough to be squeezed into balls;

7. Heat oil in a pot. When 60% hot, squeeze the ingredients into balls and fry them one by one until golden brown. .

Home-style vegetarian meatballs

Ingredients: 120g potatoes, 120g carrots, 60g dried vermicelli, 60g onions, 15g coriander, 1 egg, 75g flour, corn starch 5 tsp, 1 tsp salt, 1/2 tsp Sanxiang, 1/4 tsp sesame oil.

Steps: 1. Soak Longkou vermicelli in warm water for 2 hours until soft;

2. Grate carrots, peel and grate potatoes, mince onions, mince coriander, and mince vermicelli. Put it into a basin, add 1 teaspoon of salt, stir evenly and marinate for 10 minutes, then use gauze to drain the water;

3. Add the egg liquid, thirteen spices, and sesame oil and stir evenly;< /p>

4. Add starch and flour and mix evenly with chopsticks;

5. Use your hands to form 2 cm balls and place them on a plate for later use;

6 , heat the oil in a pot, add the meatballs and fry until golden brown, drain the oil and serve on a plate.