With the sudden drop of temperature, there are fewer and fewer seasonal fresh vegetables in the market. Especially in the cold north, every winter, radish and cabbage, the only seasonal vegetables, have become frequent visitors to every household's table. As the saying goes, "eat radish in winter and compete for autumn in winter." It can be seen that eating radish in winter is not only economical, but also very good for your health!
Fried radish balls, starch or flour? The chef teaches you the right way. Crispy outside and tender inside. It smells good! Radish is rich in nutrients, including vitamins, carbohydrates, plant protein, vitamin C and folic acid. Eating radish in winter is particularly good for the body, and it has the effects of moistening the intestines, relaxing bowels, promoting digestion, moistening the lungs and relieving cough. There are many ways to make radish, and each one is particularly delicious. In the cold winter, my favorite food is fried radish balls. The fried radish balls are crispy outside and tender inside, which is especially delicious! Although fried radish balls are very simple, they are crisp outside and soft inside, and they are skillful when they are cold and not hard! Below, the chef will share with you the practice and skills of frying radish balls.
Fried two-color radish balls
Prepare ingredients: radish, carrot, tofu, flour, eggs, onion, spiced powder, salt and cooking oil.
The specific operation steps are as follows:
Step 1: Wash the carrots and carrots and dry them. First, peel off the carrot with a peeler, and then wipe both carrots into filaments with silk scarves.
Step 2: Put shredded radish into the pot, add 1 tablespoon salt, stir well, and marinate shredded radish for 5-8 minutes. Pour out the salt water, then gently squeeze the shredded radish to squeeze out the water in the radish.
Step 3: Add appropriate amount of chopped green onion, spiced powder, tofu and flour, beat in 2 eggs and mix well. Fried radish balls, in addition to flour, add a piece of tofu and two eggs to make balls, which not only have more kinds of nutrition, but also taste softer and will not be hard when it is cold. My uncle who has been a chef for more than 30 years taught me this trick. Very practical!
Step 4: After all the ingredients are mixed evenly, take a proper amount of shredded radish and gently knead it into a ball by hand. Put the balls into the plate one by one.
Step 5: Add oil to the hot pot. When the oil is hot, put the meatballs into the pot one by one and turn to slow fire for frying. Deep-fry the meatballs until the surface is golden yellow, and then take them out of the pan.
Tips:
When frying radish balls, use flour instead of starch. If starch is used, radish balls will harden when they are cold. Don't really stir the meatballs after they are put into the pot. You can lift the pot and shake it to prevent the meatballs from sticking to the bottom of the pot. After the meatballs are formed, you can push them with a colander to make them evenly heated.