Radish Balls

Some friends said that their fried radish balls, the skin is very crispy, the inside is still sticky, so it should be mixing the stuffing with too much water, or simply did not squeeze the radish inside the water, in fact, to do the radish balls must be squeezed inside the water, so that the balls will be crunchy and not back to soft. Below I will share the detailed practice with you, interested friends can come in to see. Radish balls, the most taboo directly add starch and flour, chef teach you skills, outside the scorched tender not back to soft.

Radish meatballs

Ingredients: radish, parsley, eggs, flour, breadcrumbs, cooking oil, salt, pepper, oyster sauce, soy sauce, etc.

Practice:

Step 1: first of all, wash the radish, remove the head and tail, cut into thin filaments, cut into a large bowl, add two tablespoons of salt, mix well, put aside and marinate for 10 minutes to bring the radish inside the water salt out.

Second step: the use of pickled radish time to prepare the appropriate amount of cilantro, pick clean, (we can add a little bit of baking soda when washing the cilantro, so that the wash more clean) and then cut the cilantro into small minced, if you don't like to eat the cilantro can be replaced with chopped scallions, cut and put into a plate standby.

The third step: after the radish marinade put it on a gauze, the radish inside the water squeeze out, do not squeeze too dry, squeeze half-dry on it, and then put the radish on the board, with a knife into a small minced, try to cut a little bit of minced, so that out of the balls more smooth.

The fourth step: put the cut radish and cilantro into a large bowl, beat 2 eggs, and then add the right amount of pepper, oyster sauce, soy sauce, first to mix it well, and then add the flour in small batches, while adding the side of the mix, mixing into the (as shown in the picture) this kind of batter, and then add a little bit of breadcrumbs, continue to mix well and standby. We add breadcrumbs in this step to fry out the balls will be more crispy.

Step 5: Pour some oil into the pot, medium heat to heat the oil, put the chopsticks into the small bubbles, take the appropriate amount of dough with a tiger's mouth to squeeze out the balls, directly into the pot, the balls all down the pot after the first do not move, about 3 minutes, fry to the bottom of the stereotypes after the chopsticks to stir, to give it a flip, to the top of the pills are also deep-fried to the stereotypes, the pills are slightly browned, then the pills Fish them out.

Step 6: Next, we turn on the high heat to heat the oil, the oil temperature comes up after the pills into the pot again to re-fry, so that the fried pills are not easy to stir-fry, frying with high heat for about 2 minutes, in the middle of the stirring to prevent frying batter, frying pills until the surface of the golden brown can be out of the pot, so that our radish pills on a good job.

Note: Don't turn off the heat when you fish out the balls, so that the oil on the surface of the balls will not be too much, and you won't get tired of eating them.