1 white radish

Two eggs

Bread crumbs 100g

Proper amount of flour

A little bean flour (there is no need not to put it)

Soy sauce 1 spoon

1 spoon oyster sauce

5 grams of salt

Proper amount of edible oil

Fried radish balls (crispy skin)?

Choose a white radish, wash it, cut off the head and tail, and those places with bad skin, ensure that the washed radish has no black spots and scars, and then throw it into silk.

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Chop the silk again, not too much. It tastes better with some granules.

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Sprinkle with salt and pickle the radish.

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When pickling radish, wash the onion and cut it into pieces.

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The radish will come out after a while. Take out the radish and squeeze out the water.

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Add two eggs, a spoonful of oil, a spoonful of soy sauce, chopped green onion and a little cooking oil to the pressed radish.

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Stir the filling evenly.

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Pour in the bread crumbs, then pour in some flour and bean flour. The ratio of flour to soybean flour is 2: 1.

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Stir evenly again, and stir in one direction to increase the viscosity.

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Stir until the radish doesn't scatter, and it will be fine. You can make small balls by hand, and the fried balls are round.

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Grab a handful of stuffing in your hand, then squeeze a small meatball out of the tiger's mouth, dig it out with a spoon and fry it in the oil pan.

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Heat the oil to 50% heat, simmer, and put the radish balls into the pot.

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Deep-fried meatballs need to be fried thoroughly with low fire. The fire is too big, the oil temperature is too high, the outer skin is black and the inner core is immature.

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The meatballs can be roasted after being fried in this way, and the skin is golden yellow. Take out and drain the oil!

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You can eat it after a little cooling. Golden color, crisp skin and soft inside. It is a kind of food with "hometown flavor".

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Radish balls can be eaten directly, fried or made into sour soup balls. In short, it is a versatile food and food!

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skill

1, to make radish balls, first marinate the shredded radish and add extra water, otherwise the radish with stuffing will produce a lot of water, and it will feel thin if you add any flour.

2. When mixing stuffing, don't just add flour or starch. Adding flour only will make the meatballs hard to eat, and adding starch only will make the meatballs not crisp to eat. Therefore, it is suggested to add some bread crumbs to increase crispness and add some soybeans to enhance fragrance.

3. When stirring, stir in one direction to add some stiffness to the meatball stuffing, so that the meatballs are not easy to spread.

4, you can pinch the meatball stuffing by hand, put it on a plate, and put the heated oil into the pot together, so that it will be fried together in the pot, and the heat will be more uniform and will not paste.

5, the oil of fried radish balls should not be too hot, stir slowly with a small fire, stir while frying, so that the balls are evenly heated.

6, this vegetarian meatball is particularly easy to make, and it can't be fried any more. Frying twice will definitely paste, and one paste will ruin everything. It is enough to fry once.