Tools/materials: 1 root radish, 2 parsley, 2 eggs, proper amount of flour, proper amount of salt and a little spiced powder.
1, shred the dried radish, add proper amount of salt and marinate for a while. The radish has just marinated out of the water, and the coriander is chopped.
2. The water pickled in shredded radish should be scooped out and the eggs should be beaten evenly. It's best to put on gloves and grasp directly, so it's not easy to mix with chopsticks. Add salt and allspice powder and stir well. Add flour several times and mix well. The amount of flour is not fixed, it can be added according to the situation and can be caked. Finally, add the chopped coriander and grab it evenly.
3. Pour enough oil into the pot, add meatballs when the oil temperature is 50% hot, and fry until golden brown.
Selection method of dried radish:
1. Observe the appearance of dried radish: fresh dried radish has smooth skin and bright color, which is bright orange or red. If the epidermis is damaged, spotted or dull, it may indicate that the dried radish is not fresh.
2. Check the shape of dried radish: the shape of high-quality dried radish should be symmetrical without obvious deformation or bending. At the same time, we should pay attention to choosing dried radish with moderate size. Dried radishes that are too big may taste old, and those that are too small may not be mature enough.
3, feel the hardness of dried radish: fresh dried radish should have a certain hardness, will not feel too soft and rotten. You can gently press the skin of dried radish with your fingers. If it feels hard and elastic, then this is fresh dried radish.