Ingredients: radish, shallots, sticky rice flour (rice flour)

Accessories: salt, chicken essence, pepper and salad oil.

Practice:

1, shred the radish, blanch it in boiling water, take it out, put it in cold water, and marinate it with salt and chicken essence.

2. Add sticky rice flour, chopped green onion, pepper, a little water and salad oil to make stuffing.

3. Pour salad oil into the wok, stir-fry to 50% heat, make the prepared stuffing into balls, put them in oil, fry them with medium and small fire, and take them out when they are golden yellow. When the oil temperature rises to 70% heat, put them in the balls for re-frying, take them out and drain them, and serve them on a plate.

Features: golden color, crisp outside and tender inside, fresh and attractive.

Tips: when cooking, fry radish balls with medium oil temperature. When the oil temperature rises to 70%, add the balls and fry them again. So that the fried meatballs will be crispy outside and tender inside.

Here, the drawings and specific practices illustrate that

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Tips-How to make delicious meatballs (explained in great detail)

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Fried meatballs

Production materials:

Ingredients: pork (fat and thin) 250g.

Seasoning: egg 60g, starch (pea) 1 5g, cooking wine 25g, salt and pepper 1 0g, ginger 1 g, green onion1g, salt 2g, monosodium glutamate1g and peanut oil 50g.

Features:

The meatballs are crispy, crispy outside and tender inside, and delicious.

Practice:

1. Starch is mixed with proper amount of water to make wet starch about 25g; Chopped onion and ginger; Chop the meat into mud, put it in a bowl, add onion, ginger, refined salt, yellow wine, monosodium glutamate and wet starch, beat in eggs, and stir to make meat stuffing.

2. Heat the pan, add peanut oil, when the oil is heated to 50%, squeeze the meat stuffing into balls with a diameter of 1.5 cm by hand, fry it in the pan until it is 70% mature, and take it out.

3. When the oil in the original pot is heated to 70% again, put the meatballs in the oil pot and fry them until they are golden yellow, and serve them with salt and pepper.

Making tips:

Because of the frying process, it is necessary to prepare about 500 grams of peanut oil.

Fried radish balls

Ingredients: 500g of fresh radish, 250g of peeled pork belly, 5g of refined salt, 2g of soy sauce, 2g of Shaoxing wine, 75g of flour, 5g of minced onion and ginger, 50g of cooked lard (about consumption100g), 2g of pepper salt and 2g of monosodium glutamate.

Features: oily but not greasy, soft and refreshing.

Operation: 1, wash radish, peel it off, cut it into hob blocks, blanch it in boiling water pot until it is 70% ripe, take it out and squeeze it out, cut it into powder with a knife and put it in a big bowl.

2. Wash the pork and chop it into pieces, and put it into the radish bowl. Then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, and stir it into a stuffing.

3, the pot is on fire, scoop in cooked lard and burn it to 60% heat, squeeze the stuffing into small balls by hand, put them into the pot one by one, fry them until they are light yellow and shell, pick them up and put them in a plate, and sprinkle with pepper and salt.

TIPS：

Don't cook the radish too badly, chop it carefully and drain it. Radish meatballs can be preserved for several days at room temperature, and can be cooked, burned or boiled in soup, which is delicious.