You can pick it up, turn it red, the oil temperature is high, fry the meatballs for another 30 seconds, and fry until the surface is crisp, and the radish meatballs are made. Prepare raw materials in advance: three radishes, multiple bean sprouts, multiple Xiami Music, a piece of onion, a piece of ginger, mung bean powder (not included), multiple wheat flour, and 2 raw eggs. Wash radishes, shred them, put them in a pot, clean bean sprouts, chop them up, put them in a pot, chop the onion, ginger and garlic into it, and then gradually season them and put them in the back.
Mix well. Remember, be sure to do a good job of the kind that is sticky and does not flow downwards in your hand. After the stuffing is finished, put in the Xiami Music prepared by everyone and mix well again, so that everyone can mix the radish ball stuffing. Put oil in the pot. When the oil is three layers hot, gradually put our meatballs in the pot and don't worry about mixing them until they all float. Mix again, fry until golden, and you can take it out. In that way, everyone's delicious radish balls will be finished. It's delicious and crunchy when it's just fried.
The leftovers are frozen in the refrigerator, and it is very delicious to eat mala Tang, noodles or soup. Cut the radish into shreds, blanch the water too cold, and then chop it up and set aside. Chop the shallots, add a little ginger foam, a little pepper powder, a little salt and monosodium glutamate, and you can also add a little carrot to match the color. Then put any seasoning into the chopped radish and mix well. Finally, put a little wheat flour and mix well. If it is dry, put a little cold water. The oil consumption of the pot is 40% to 50% hot. Add the meatballs and cook them golden. The taste is crisp and salty.