Practice steps:
1. Carrots and carrots are washed, peeled, and then twisted into filaments with silk scarves.
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, remove and pour with cold water.
3. Wash and shred the radish, control the moisture, and then chop it on the chopping board, about 1 cm long, not too long and not too broken.
4. Put shredded radish into the pot, first add a proper amount of edible oil and stir well to prevent shredded radish from coming out of water, then add a proper amount of salt and pepper, then beat in two eggs, add two teaspoons of flour and two teaspoons of corn starch and stir well to form a slightly thick and easy-to-shape batter.
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 pan.
6. In the process of frying the meatballs, keep the heat all the time, wait until the meatballs are formed, then turn over, fry the meatballs until they are mature, and then take them out.
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 at the ratio of 1: 1. Adding flour can make the meatballs easier to shape, and adding starch can make the meatballs more crisp.