Materials: pork (can be used without, add some more delicious), white radish, cornstarch, mushrooms (can also be replaced by squid or garlic and other spices according to their preferences), oil, salt
Practice: 1, first soak the mushrooms, and then with the pork, chopped, add a little salt and shake well marinated for a few minutes to spare.
2, wash the radish peeled, put on the grater grated into a thin wire, put some salt to scratch, and then drain the water standby.
3. Mix the drained radish shreds and mushroom meat with cornstarch (preferably potato flour) to form a dough.
4, and then a handful of powder dough into a small ball, into the hot frying pan slightly fried.
If you are not afraid of the heat, you can put more oil and fry the whole ball golden brown, and then you can eat it.
I was afraid of the heat, so I simply fried them and boiled them in water.
Tips:
1, shiitake mushrooms are best to choose dry shiitake mushrooms, tastes more fragrant.
2, pork is best to choose a piece of fat and lean, all lean meat will taste more firewood.
3, pinched into a small ball, there are three ways to cook:
One can be like me to fry a frying, pills will be stereotypes will not be scattered when, add some water into the cooking, collect dry soup can be eaten.
The second is to use the frying pan to fry the balls, fried into a golden brown fried balls, also very delicious Oh, outside the burnt inside tender. Very sweet and crispy.
Third is to pinch the good small balls into the dish, and then into the pot with a lid over medium heat in the water steamed 25 to 30 minutes, until the balls steamed. This way of eating is the least hot, and keeps the sweet and fresh flavor of the radish itself the best.