The practice of radish balls:
The first step: first of all, the green radish peeled and washed, and then the radish shaved into 0.2 cm of thin wire, then put 2 grams of salt to the radish wire, the radish will be pickled for 5 minutes, pinch off the radish in the water can be reserved.
Step 2: Remove the skin from the buns, then crumble the buns into pieces.
Step 3: Add the steamed buns, minced pork, garlic, pepper, chicken broth, soy sauce, ginger, and salt to the shredded radish, and mix well in one direction.
The fourth step: put the right amount of oil in the pot, when the oil temperature is 7% hot, squeeze the radish filling into the balls and put them into the pot, medium heat will be 2 minutes after the balls, and then turn on the heat, the balls will be fried for 30 seconds can be fished out and eaten.
Tips for making radish balls:
1, when frying radish balls, you need to put a little steamed buns, because steamed buns put radish filling, can increase the radish in the fragrance, and steamed buns in the end of a little air holes in the frying of radish balls, these air holes can make the radish balls become more crunchy, so you want to fry radish balls and crispy, can not be separated from the steamed buns crushed.
2, after grating the radish, be sure to salt the radish for 5 minutes, because this will make the excess water in the radish pickle out, thus making the fried radish balls more flavorful, and also will not fall apart.
3, when frying radish balls, be sure to fry the radish balls for 2 minutes on medium heat, and when the radish balls are cooked, then turn on the high heat and fry for half a minute, which will make the exterior of the radish balls become extra crispy, and if you keep on frying on high heat, it is easy to lead to the inside of the radish filling is not cooked.