Tools/materials: carrot 1 piece, 2 parsley, 2 eggs, proper amount of flour, proper amount of salt and a little spiced powder.

1, wipe the dry radish into silk, add appropriate amount of salt to marinate for a while, just marinate the radish in water, and chop the parsley.

2. The water pickled from shredded radish should be scooped out, and the eggs should be beaten evenly. It is best to put on gloves and grasp directly, and it is not easy to mix with chopsticks. Add salt and allspice powder and mix well. Add flour in several times and mix well. The amount of flour is not fixed, it can be added according to the situation, and it can be agglomerated. Finally, add chopped coriander and grab it evenly.

3. Pour enough oil into the pot, add meatballs when the oil temperature is 50% hot, and fry until golden brown.

Selection method of dry radish:

1 Observe the appearance of dry radish: Fresh dry radish has smooth skin and bright color, showing bright orange or red. If the epidermis is damaged, spotted or dull, it may mean that the dry radish is not fresh.

2. Check the shape of dry radish: The shape of high-quality dry radish should be relatively symmetrical without obvious deformation or bending. At the same time, we should pay attention to the choice of dry radish with moderate size. Too large dry radish may taste older, while too small may not be mature enough.

3, feel the hardness of dry radish: fresh dry radish should have a certain hardness, will not feel too soft and rotten. You can gently press the epidermis of dry radish with your fingers. If it feels hard and elastic, then this is a fresh dry radish.