What is the trick to frying radish balls soft?
Fried turnip croquettes this method will be more crispy:
Ingredients used: 2 turnips, food ginger 1 piece, 3 cloves of garlic, egg 2, pepper moderate, starch moderate, flour moderate, oil moderate, salt moderate.
1, radish wipe, beat the egg to blend.
2, add salt, flour, white pepper, egg and mix well, squeeze out the radish dough by hand.
3, put into the frying pan frying, both sides of the golden brown, floating up can be.
Other practices
Raw materials
1, half a white radish. Native to China, there are very many varieties, with a variety of medicinal value.
2, two tablespoons of condensed milk. Condensed milk is a milk product, fresh milk or goat's milk is sterilized and concentrated beverage, which is characterized by a longer period of storage. Condensed milk is a kind of "concentrated milk", is the fresh milk by vacuum concentration or other methods to remove most of the water, concentrated to the original volume of 25% to 40% of the dairy products, and then add 40% of the cane sugar canning made.
3, a small piece of ham.
4, a spoonful of sesame oil.
5, a tbsp of cornstarch with the right amount of monosodium glutamate into the gravy.
How to Edit
1: Boil the ham and chop it.
2. Cut radish into pieces. Then peel them into balls. Peel them all.
3. Pour the radish balls into boiling water and cook for about five minutes. Lift them out with a slotted spoon and then soak them in cool water.
4: Put them into a bowl, add soup or water (if you add water, you have to put a coffee spoon of chicken essence, and you don't need to put MSG in the gravy), and steam them in a steamer for 20 minutes or more.
5, up out of the bowl of soup into the frying pan (like soup more people can add more soup in the steam, I add less).
6. Add the condensed milk to the soup. Boil and pour in the radish balls, thicken and drizzle with sesame oil pour in the ham, shovel well.
7, spatula evenly on the plate, in order to look good, and then sprinkled with ham minced meat that is completed.
Practice two
Raw materials:
radish, fresh river shrimp, egg white, bread crumbs, vegetable oil, refined salt.
Making:
To remove the radish root and beard, wash impurities, cut into small particles, first pickled in salt, river shrimp out of shrimp, chopped into shrimp paste, add egg white stirred evenly into the pickled radish particles, made into a diameter of 3 centimeters the size of the balls, placed in the breadcrumbs
Rolling dipped in uniform. Spoon with vegetable oil, burned to 40% hot, the radish balls one by one into the deep-fried, fish out of the oil control plate modeling is complete.
Features: golden color through the green, crisp and tender taste, taste delicious, has a certain therapeutic effect.
Practice three
Raw materials:
a large white radish (about a catty, to be very watery kind), chicken breast meat (like more meat and then add a piece of it can also be), salt, yellow wine, ginger, pepper water appropriate amount of pepper can be bought in the Sichuan cuisine ingredients store.
Making:
Radish rubbed into silk, with boiling water squeezed water.
Chicken breast chopped into a paste, add such as salt, yellow wine, pepper water, ginger juice and mix well, remember! To mix, but do not stir, that easy to get strong, the taste is not tender. Then the radish and chicken paste with the hands, add a little less starch, ball into a large ball (must be larger, or not delicious, I have done the largest tennis ball so big, reprimanded in the father to change the size of the diameter of about 4 centimeters on it) can be on the steam, I like to use the pressure cooker, tender and good-looking.
Steaming good immediately after the pressure, do not wait for the pressure cooker to unload themselves, or there will be a lot of water vapor, pills are easy to loose, it does not look good. Finally out of the dripping a little sesame oil and broth, sprinkle a little scallion on the ok.
Practice four
Crispy radish meatballs
Raw materials:
White radish, grass carp (made into fish mushrooms), white steamed buns diced Seasoning: salt, monosodium glutamate, chicken powder, white pepper, cooking wine
Making:
White radish peeled and diced and spare. Grass carp slaughtered and skinned to remove the bones to take the net meat with ginger and scallion soaked in water with a blender into the fish puree standby. The white radish grains with a little
a little salt scratched with gauze wrapped and squeezed dry after adding fish
production process
production process (20)
mushroom, monosodium glutamate, chicken broth, white pepper, cooking wine, egg white, a little cornstarch, mixing fully vigorously, and then
squeeze into a uniform size of the radish garden, the outside of the uniformly dipped in white steamed bread grains, in turn, ready for use. Burn clean salad oil in a pot to 30% oil temperature, put in the prepared
Use the radish garden, slow fire deep fry until all floated, then fish out to plate. The key to production: white bread must be used to dry and cut small grain spare. In addition to the deep-fried radish
Bu garden when the oil temperature can not be too high, it should be a slow fire dipping fried to cooked, otherwise the steamed buns will be fried into yellow, thus affecting the color of the product
Features: white appearance, uniform size, sold like a lovely taste outside the crispy tender inside, inexpensive.