My answer is: Speaking of radish balls, I am most familiar with them.

Radish balls are also called radish balls in my hometown. Although they are called differently in different regions, I think the cooking methods are relatively similar. Even though there are some differences in the cooking methods, they are not big.

In Wanbei, Anhui Province, radish balls not only taste crispy and delicious, but also have the meaning of family unity, reunion, and happiness.

Carrot meatballs can be said to be one of the must-have delicacies on every household’s table during holidays.

In my hometown, we not only eat radish meatballs during New Years and holidays, but also every time there is a happy event at home, we will ask the village chef to help cook, and radish meatballs are one of the "delicacies".

Among the many dishes, radish meatballs can be said to be one of my favorite delicacies.

The freshly fried radish balls are bright red in color, crispy and delicious. After eating, your mouth will be shiny and very satisfying. You will always have the feeling of never getting tired of eating.

Radish meatballs are one of the classic local specialties in Shandong and belong to Shandong cuisine.

It is mainly made of radish as the main ingredient and fried with ginger, garlic, flour and other ingredients.

With the development of Shandong cuisine, radish balls, as one of the classic fried foods, are deeply loved by people all over the country.

Since different regions have different pursuits of delicious food, the preparation of radish meatballs has also evolved slightly.

In our hometown, we usually add some pork belly as an auxiliary ingredient, and mix it with radish and other ingredients to make this radish meatballs.

Now I will share with you the process of making this radish meatballs. You are welcome to make and taste them.

- Prepare ingredients - Ingredients: fresh radish Ingredients: pork belly, ginger, green onions, flour, eggs Seasoning: salt, cooking oil, light soy sauce, cooking wine - Start making - 1. Wash the fresh radish, remove the skin, and use

Grate it into shreds with a grater, then chop it into pieces with a knife, put it into a large bowl, add an appropriate amount of salt and marinate it for 15 minutes.

2. Clean the pork belly, first cut it into thin slices, and then cut it into thin strips. Finally, take a large bowl, put enough warm water in the bowl, put the pork belly into the bowl, and soak it for 20 minutes.

3. Wash the ginger and scallions, cut them into minced ginger and scallions respectively, put them into a plate and set aside. Then beat a few eggs into a bowl, stir evenly into egg liquid and set aside.

4. After the pork belly is soaked, drain the water and take it out. Use a knife to chop the pork belly into minced meat and put it into a bowl for later use.

5. Add appropriate amount of salt, cooking wine, and light soy sauce to the bowl containing the meat filling, stir evenly, and marinate for 10 minutes.

6. After the radish is pickled, pour out the water and place it in a bowl for later use. 7. Pour the pickled meat filling into the bowl with the radish. At the same time, add minced onion, minced ginger, appropriate amount of flour and

Egg liquid, then add an appropriate amount of salt to taste, and finally stir them evenly until they are thick and can make the radish balls stable.

8. Dip your hands in water, roll the radish batter into radish balls, put them on a plate, and prepare to fry.

9. Pour enough cooking oil into the pot. When the oil temperature is 30% hot, fry the radish meatballs. Stir the radish meatballs with a spoon while frying until the surface of the meatballs is golden brown. Remove the oil and set aside.

Cool on plate.

10. When the cooking oil in the pot continues to heat to 90% hot, add the cooled radish balls again and fry until golden brown, then control the oil and remove from the pot.

1. Why should we marinate radishes with salt for 15 minutes in advance?

Answer: Mainly because fresh radish contains a lot of water. In order to prevent the radish from being too watery, which will cause the radish batter to be formed into radish balls, the balls will not be stable, so add an appropriate amount to the chopped radish in advance.

The salt uses the high osmotic pressure of the salt to force out the water in the radish to achieve the effect of removing water.

Some friends may ask questions, the radish has too much water, why can't you add more flour to neutralize the water in the radish?

In fact, I have personally experimented with this method, but there is a problem. The resulting radish balls will not taste very good due to the use of too much flour.

If you are interested, you can experiment with this method and experience for yourself the taste of radish balls fried in two ways.

My personal suggestion is to pickle the radish in advance to remove the moisture from the radish. Everyone is welcome to make and taste it.

2. Why should we marinate the meat filling for 10 minutes?

Answer: There are two main reasons for marinating meat fillings. One is to remove the fishy smell from the meat.

Although I had soaked the pork belly in warm water in advance to remove the blood and fishy smell, in order to prevent the fishy smell from the meat from being completely removed, I marinated the meat filling again.

Secondly, the marinated meat filling can be flavored in advance, so the radish filling will not be flavorful but the meat filling will be tasteless, and the taste will be better.