The method of making radish balls, radish, is a very common ingredient in daily life. Radish can be pickled, stewed and cold, but I think the best way is fried radish balls. Here are some ways to make radish balls.
Method of making radish balls 1 Radish balls are one of the classic famous dishes in Shandong Province, belonging to Shandong cuisine. Rub the radish into filaments, squeeze out the water, then mix in the flour, add the minced onion and ginger and fry it into golden radish balls. As a kind of fried food, it appears all over the country. Generally, the dough is wrapped with minced meat, coriander and other ingredients, and then the oil (cooking oil) is boiled, and the wrapped meatballs are fried in an oil pan for a period of time, then taken out with a strainer and placed in a dry place to be cooled before eating.
raw material
1, half a white radish. Originated in China, it has many varieties and many medicinal values.
2, two tablespoons of condensed milk. Condensed milk is a kind of milk product, which is a beverage made of fresh milk or goat milk after disinfection and concentration. Its characteristic is that it can be stored for a long time. Condensed milk is a kind of "concentrated milk", which is made by removing most of the water from fresh milk by vacuum concentration or other methods, concentrating it to about 25% ~ 40% of the original volume of dairy products, and then adding 40% sucrose to cans.
3. A small piece of ham.
4, a spoonful of sesame oil.
5, a tablespoon of starch and a proper amount of monosodium glutamate are mixed into juice.
method of work
1, the ham is cooked and chopped.
2. Cut the radish into pieces. And then cut it into balls. Cut them all off.
3. Pour radish balls into boiling water and cook for about five minutes. Take it out with a colander and soak it in cold water.
4. Put it in a bowl, add soup or water (if you add water, you should put a spoonful of chicken essence, and you don't need to put monosodium glutamate in the sauce), and steam it in a steamer for more than 20 minutes.
5. After taking out, pour the soup in the bowl into the wok (people who like more soup can add more soup when steaming, and I add less).
6. Put condensed milk into the soup. Boil, pour in radish balls, thicken, pour in sesame oil, pour in ham and shovel evenly.
7. Shovel it evenly and put it on a plate. For good looks, sprinkle with minced ham.
Practice 2
Raw materials:
Radish, fresh shrimp, egg white, bread crumbs, vegetable oil, refined salt.
Making:
Remove roots and whiskers from radish, clean impurities, cut into small particles, marinate with salt first, take out shrimps from river shrimps, chop them into minced shrimps, add egg whites, stir them evenly, put them into pickled radish particles, make balls with a diameter of 3 cm, and roll them in bread crumbs. Add vegetable oil to the spoon, heat it to 40%, fry the radish balls one by one, take them out and control the oil, then put them on a plate and shape them.
Features: golden and green in color, crisp and fragrant in taste, delicious in taste, and has a certain therapeutic effect.
Practice 3
Raw materials:
A large white radish (about a kilo, the kind with strong moisture), a piece of chicken breast (you can add another piece of meat if you like), salt, yellow wine, ginger juice and water with pepper, which can be bought in Sichuan food ingredient stores.
Crispy fried radish balls
Production: the radish is shredded and scalded with boiling water to squeeze out the water.
Chop the chicken breast into a paste, add salt, yellow wine, pepper water and ginger juice and mix well, remember! Stir it, but don't stir it. It's easy to get strong and the taste is not tender. Then grab shredded radish and minced chicken by hand, add a little less starch, and make them into big balls (they must be bigger, otherwise they are not delicious. I have made the biggest one as big as a tennis ball, but it was reduced in size under dad's reprimand, and the diameter is about 4 cm). I like to use a pressure cooker, which is tender and beautiful.
Immediately after steaming, release the pressure, and don't wait for the pressure cooker to unload itself, otherwise there will be a lot of water vapor, and the meatballs will easily disperse, which will not look good. Finally, pour a little sesame oil and broth and sprinkle a little chives.
Method 2 of making radish balls Prepare ingredients:
Radish, salt, spiced powder, common flour, edible oil.
Specific practices:
1 Now is the season to eat radishes. First, clean the soil on the radishes. After cleaning the radishes, cut off the head and tail, and directly use the eraser to shred the radishes. Two radishes were used to wipe such a large pot of shredded radishes.
2. Boil water in the pot, pour the shredded radish into the pot and blanch it. It is planted at home. This green radish is a bit bitter and needs blanching. If it is white radish, you can omit this step and cook it for about 20 seconds. Take out the radish with water control.
3. Rinse with cold water again, then squeeze the water out of the radish. After squeezing the water out, cut the radish into shorter pieces with a knife and put it in a pot. Add salt to taste, add a spoonful of spiced powder, and then add flour in a few times and stir well. Chopsticks are not easy to stir. You can put on gloves and stir well. After mixing well, add a small amount of cooking oil to it, so that the fried radish balls will be more delicious. Finally, stir them into this kind of dumplings squeezed from the tiger's mouth.
4. Next, start frying in the oil pan. When the oil is hot, turn to medium heat, and fry the extruded radish balls one by one in the oil pan. The squeezed radish balls don't need to be too tight, but a little loose, so that the fried meatballs taste more delicious. After frying the meatballs until they are set, be sure to turn them frequently to prevent them from burning. Frequent turning can make the meatballs evenly heated inside and outside, up and down, so that the fried radish balls will have the same color and be fried all the time.
5, always * * * used two radishes, fried such a large pot of meatballs, and our radish meatballs are ready. The fried meatballs have a golden surface color, a little green, full of color and flavor, and you want to eat them when you look at them. When you take a bite, the outside is crisp, the inside is soft, very delicious, not greasy at all, and the materials and methods are simple. You like friends.
How to make radish meatballs 3 white radish coriander meatballs
Basic ingredients: white radish, salt, coriander, soy sauce, oil consumption, pepper, eggs, cooking oil.
Basic steps
1, take out half a white radish, peel the radish and put it on the chopping board to remove the skin of the radish. Then cut the radish into thin and even radish slices, and then cut it into even shredded radish with a knife. After cutting, put the shredded radish into a large bowl prepared in advance, add some salt, stir it evenly, and set it aside for pickling 10 minute.
2. Prepare a proper amount of coriander, put the coriander into a large bowl prepared in advance, put a proper amount of baking soda into it, add some water into it, clean the coriander again, remove the coriander after cleaning, put it on a chopping board and cut it into pieces of equal size. After all, put it on a plate for use.
3. At this time, see that the shredded radish has been marinated. Take out the marinated shredded radish and squeeze the water inside with your hands, and then put it on the chopping board. Chop the shredded radish with a knife and cut it into dices. After all cut, put the diced radish into a large bowl prepared in advance and set it aside for use.
4. Pour the chopped parsley into the diced radish and add two eggs into the bowl. Add some soy sauce, consume oil, and add pepper to taste. Stir constantly with chopsticks and mix it evenly. Then, add 100 gram of flour into the bowl, continue to stir with chopsticks, fully stir it evenly, and stir it into a paste without flour particles.
5. After stirring evenly, pour 50g of bread crumbs into it, and continue to stir with chopsticks until it is fully stirred evenly. Take out the evenly stirred stuffing and put it in your hand. Make it into a ball of moderate size and put it in a plate on one side for later use. All the fillings we have stirred are made into balls according to this method.
6, the pot is hot, pour more cooking oil into it, and fire the cooking oil in the pot to 50% heat. After the oil is hot, put in the meatballs that have just been grouped and fry them. During the whole frying process, turn on a small fire and fry them slowly. Stir the meatballs in the pot constantly with a spoon so that they can be heated evenly, so that the meatballs are cooked evenly.
7. Fry the meatballs in the pot until the surface is slightly yellow, then remove them with a spoon and put them in the plate. The oil temperature in the pot continues to rise, then pour the meatballs in again and fry them for two minutes. Then fry them until they are golden and crisp, and you can control the oil and take them out. Put it into a prepared plate and you can eat it directly. A delicious white radish and coriander meatball is ready. It tastes soft outside and full of flavor. If you like to eat it, do it quickly. Let's try it together!
Love tips
1, the cut shredded radish must be mixed with salt and marinated for 10 minute to marinate the water in the shredded radish;
2. When frying meatballs, remember not to be lazy to fry them twice, so that the fried meatballs are more crisp and delicious.