Radish in winter is sweet and crisp, juicy and has high nutritional value. Usually, radishes are indispensable at home, although in the south, I will hoard 100 kilograms of radishes after winter, enough to eat for a winter.
The family's favorite radish is not fried or stewed, but fried! The fried radish balls just out of the pot are crisp outside and fresh inside, salty and delicious, and you can eat ten in one breath. You can make stews, meatballs and so on. When it is cold. It's delicious no matter how you eat it. Radish meatballs are simple to make, but many people fry them badly, and their taste is hard, but they tend to soften after cooling.
Why are the fried radish balls in the restaurant so crisp? Today, I will share my skills with you, and friends who like to eat will learn quickly.
My uncle is a chef in a restaurant. In winter, he will fry some radish balls for his family to eat. I like his balls best. Usually, most people fry meatballs with starch or flour, which is not right.
Next, I would like to share with you the secret practice of fried radish balls in the hotel.
Fried radish balls
Prepare carrots, carrots, salt, spiced powder, eggs, starch and cooking oil.
1, any variety of radish can be fried into balls, one radish can be used, and a variety of radishes can be used together. I usually like "green with red", meatballs are beautiful in color and more nutritious. Wash carrots and carrots, peel them and rub them into shredded radish.
2. Pour a proper amount of water into the pot, add a spoonful of salt after boiling, pour shredded radish into water for 30 seconds, remove and drain.
Skills Many people make radish balls and add salt to kill water, which is wrong. With the loss of water, there is nutrition. Radish is not delicious, but it tastes salty. The correct way is to boil the pot for 30 seconds. The shredded radish is very thin, and 30 seconds is enough to soften, which is convenient for the next operation. In a short time, the nutrition and flavor of radish will not be lost, and it tastes more fragrant.
3. Drain the shredded radish and chop it slightly with a knife. Don't cut too much. Then add leek powder, salt and spiced powder, and stir evenly with chopsticks.
Skills After blanching, shredded radish will not produce moisture, so there is no need to squeeze water, and the moisture will evaporate at high temperature, so that the fried meatballs taste more crisp and the inside is more delicious.
4. Add an egg and a spoonful of starch to the shredded radish to increase the consistency, and add two materials, baking soda and bread crumbs. Stir the ingredients and seasonings evenly with chopsticks to make meatballs.
Tip If flour or starch is added, the fried taste is not crisp enough, either hard or easy to soften. The fried radish balls made in restaurants are all replaced by baking soda and bread crumbs. Baking soda will decompose carbon dioxide gas at high temperature, making meatballs fluffy, while the hole structure of bread crumbs will become crisp after frying, and meatballs will become crisp after eating.
5. Ball the prepared stuffing by hand and put it on a plate for later use. Heat the pan with proper amount of oil. When it is 50% hot, add meatballs. Don't touch them yet Fry 1 ~ 2 minutes with medium and small fire. After the meatballs are formed, they are turned over with chopsticks, so that they are heated evenly, not easy to fry, and the taste is more crisp.
6. After the color is golden, remove and drain the oil, heat the oil to 70%, pour the meatballs and fry for 30 seconds. After the color is brown, take out the fried radish balls with crisp outside and fresh inside.
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If you want fried radish balls to taste crisp and not soften after cooling, there are three tips to remember.
1, don't kill the radish, just blanch it for 30 seconds.
2, do not squeeze the radish, nutrition will not be lost.
3, do not add flour, starch, use baking soda, bread crumbs instead.