'Fried radish balls, add starch flour are wrong, add more of it, taste more crispy, not greasy!

The radish is the most common winter ingredients, cheap, nutritious, families have to prepare some, my family will eat at least 20 pounds of radish every week. There are many ways to eat radish, such as cold, stewed meat, pickled radish, dried radish, etc. No matter how you do it, it's delicious, but I think the best is the fried radish balls.

When I was a child, the material is very scarce, in the countryside can not eat a few times a year meat, usually only radish, cabbage, etc., Grandma rubbed the radish into a shredded, ball into a ball and then fried in vegetable oil, golden and crispy, fragrant, a breath of a plate can be eaten.

The fried radish balls can be eaten directly while hot, or cooled and then stewed vegetables, soup, are very delicious, more flavorful than meat.

The method of deep-frying radish balls is simple, almost everyone can do it, but many people can not do it well, the texture is not crispy, but also more greasy. The key to making turnip croquettes is what to use to form a ball? Some people say it is flour, just out of the pot is indeed very crispy, but after cooling the texture is very hard; some people say it is starch, the texture is also very crispy, but after cooling it is easy to become soft.

The head chef said that fried radish balls, with flour or starch are wrong, add one more it, the texture is more crispy, but also not greasy. I share with you the skills of deep-frying radish balls, like to eat quickly with me to learn it.

Fried radish balls

Prepare fresh green radish, eggs, scallions, salt, five-spice powder, chicken essence, flour, starch, dry steamed bread and so on.

Practice

1, green radish peeled and washed, rubbed into the radish silk, add the right amount of salt, scratched evenly and marinated for 10 minutes, with the hands of the radish squeezed out of the water. Scallions chopped, steamed buns rubbed into the bread crumbs.

2, shredded radish add appropriate amount of chopped scallions, salt, five-spice powder, chicken broth and mix well, flour and starch mixed at a ratio of 1:1 and then poured into the shredded radish, mix well with hands.

3, the steamed bread crumbs poured in, beat an egg, and again scratched evenly, the filling is ready, the filling will be balled up into a ball standby.

4, the pan into the appropriate amount of canola oil, high heat to sixty percent of the heat to medium-low heat, down into the balls deep-fried. Fry until the balls float, color golden brown after fishing out.

5, the oil temperature to eighty percent heat, pour into the balls fried 20 seconds after fishing, fried radish balls are ready.

Tips for frying turnip balls

1) When frying turnip balls, using flour or starch alone is wrong, it should be mixed at a ratio of 1:1, so that the texture is more crunchy, and not soften or harden after cooling.

(2) In addition to flour and starch, you should add one more thing when frying turnip croquettes, which is steamed bread crumbs. Adding steamed bread crumbs to the filling, the balls taste crispy and delicious, and not greasy. If you don't have steamed bread crumbs, you can also use breadcrumbs, peach crisp and other ingredients instead, the taste is equally crispy.

(3) radish wipe silk can not be directly mixed with the filling, because the radish has a lot of water, easy to water, so that the texture is not crispy. The correct practice is to add salt to the radish shredded marinated, and then squeeze out the water can be. Do not blanch, blanching radish soft, not crispy.

(4) want to taste more crispy, be sure to high oil temperature deep-frying, but also can force out excess oil, the taste is not greasy. Fry on medium-low heat, the balls are heated evenly and cooked inside and out.

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