Ingredients: 600g of green radish, 0g of carrot100g, proper amount of salt, proper amount of pepper powder, proper amount of cooking oil, two spoonfuls of flour, two spoonfuls of corn starch and two eggs.

Practice steps:

1. Carrots are washed and peeled, and then rubbed into filaments with a silk wiper.

2. Add the right amount of water to the pot. After the water is boiled, put the shredded radish into the pot and blanch it. Boil for about 30 seconds, take it out and take a cold shower.

3. Wash the shredded radish, control the moisture, and then chop it on a chopping board. The chopping board is about 1 cm long, neither too long nor too broken.

4. Put shredded radish into the pot, first add a proper amount of edible oil and mix well to prevent radish from coming out, then add a proper amount of salt and pepper, then beat in two eggs, add two spoonfuls of flour and two spoonfuls of corn starch and mix well to form a batter that is slightly thick and easy to form.

5. Add an appropriate amount of cooking oil to the pot, heat the oil to 50% heat, take a mass of batter in your hand, squeeze it out of the tiger's mouth, then peel it off with a spoon and put it in the oil pot.

6. In the process of frying meatballs, keep the fire all the time, turn over after the meatballs are formed, fry the meatballs until they are mature and take them out after the surface is formed.

7. Raise the oil temperature in the pot to 70% heat again, put the fried meatballs in the pot and fry for about 5- 10 seconds, and take out the oil control immediately after frying until the surface is golden.

Matters needing attention

Fried radish balls should be added with flour and starch, and the ratio is 1: 1. Adding flour can make the meatballs easier to shape, and adding starch can make the meatballs more crisp.