1. Fried radish balls, ingredients: 800 grams of white radish; 300 grams of flour; 2 eggs; 30 grams of ginger; 50 grams of green onions; 6 grams of thirteen spices (replace with black pepper according to your own taste) ); 10 grams of salt. To do this, wash and peel the white radish, grate it into thin strips, add a little salt, rub it with your hands and leave it for a while (the radish will become soft after it comes out of the water, but don’t pour out the water). Add the shredded radish, green onion and ginger. , eggs, flour, and thirteen spices, mix evenly to form a thick batter and set aside. Pour oil into the pot and heat it to 60%. Use a spoon to scoop out the radish batter and add it to the oil pot until the meatballs float to golden brown. Remove and drain the oil. .

2. Carrot balls, use 1 egg; 2 to 3 grams of salt; appropriate amount of flour; 1 spoon of sesame oil; half a green radish. To make the radish, grate the radish, add salt, and cook as usual Just add a little more, but don't make it too salty. My radish is relatively dry, so add less. For about half an hour, rub it with your hands and squeeze out the water. Squeeze it dry enough and chop it into pieces. Put an egg, less sesame oil, five-spice powder, and no salt because it has already been added. Pour in the flour in small amounts in small portions. If you feel it won't stir well, just use your hands to form a ball. It's not recommended to use too much flour. We are eating vegetables. The oil temperature does not need to be particularly high, just put the chopsticks into the pot and it will bubble. I was busy making the meatballs at the beginning and did not check the heat. The oil temperature was high, and the firepower was 60 to 70% in the whole process. Remove from the pot, one by one. Use chopsticks to lighten them after removing them. Do not stick them together. Reduce the heat to 60%, fry slowly, and stir frequently. Fry slowly over medium heat for 5 to 8 minutes.

3. Crispy radish balls, ingredients: half a white radish; 500 grams of minced meat; appropriate amount of cornstarch; appropriate amount of oyster sauce; appropriate amount of light soy sauce; appropriate amount of salt; appropriate amount of peanut oil; and a piece of ginger. Cut off half of the white radish, peel and wash it, then cut it into cubes, then into shreds, and finally into small radish pieces (I think this is the fastest way to cut it into small pieces manually. You can cut it casually and feel like it can be done in the kitchen. My neck will still hurt after being there all morning). The minced meat (pork belly is a little leaner) is minced with a machine. Add appropriate amount of oyster sauce, light soy sauce, salt and cornstarch and mix well. After cutting the radish, put it together with the minced meat and mix again. When mixing, I use a circular motion and turn the plate with one hand. Use a spoon with one hand to push the meat and radish cubes from the outside to the inside. Wash your hands and shape the meatballs. If you are worried that they will stick to the bottom of the plate, you can put some cornstarch on the plate with the meatballs. Maybe it’s because mine is pork belly and it’s oily, so it won’t stick to the pan. I’m afraid it will stick to the pan before frying. Here’s a little trick: use a piece of ginger slices to wipe the hot pan, so it won’t stick to the pan. After smearing, add oil and start frying. Flip to the other side. If you don't want the meatballs to break apart in the pan, it is recommended that you turn off the heat and wait for it to cool down before flipping. This will greatly increase the possibility of the meatballs being whole. Flip to the other side and fry for 2-3 minutes. Add some water to make the meatballs about 1/3 high, cover and simmer over medium heat for 2-3 minutes to slowly reduce the juice, and the delicious and crispy radish meatballs will come out perfectly.