When the cold winter comes, there is nothing better than taking a bite of hot, tender and juicy meat and radish balls. This delicious dish will warm your body and mind while satisfying your taste buds. Making perfect meatballs isn't always easy. If you are struggling with how to make delicious meat and radish meatballs, then the following exclusive tips will reveal the secrets behind this dish.
Choose high-quality ingredients
The first and most important step in making delicious meat and radish meatballs is to choose high-quality ingredients. For the meat filling, it is recommended to use minced pork with alternating fat and thin. The best ratio is 70-80% lean and 20%-30% fat. This kind of meat filling is not too spicy and has enough umami flavor. The choice of radish is also very important. Choose radish with less water content, such as green radish or carrot, to ensure that the meatballs are firm and not loose.
Seasoning is in place
When the ingredients are ready, the next step is seasoning. The key to seasoning is to control the saltiness. First, marinate the meat filling with cooking wine, light soy sauce, dark soy sauce, oyster sauce and other seasonings to let it absorb the flavor. Then add diced carrots and minced onions and ginger to increase the umami and texture of the meatballs. Finally, add an appropriate amount of salt and sugar to taste according to personal taste. Be careful not to add too much salt to avoid the meatballs being too salty.
Stir vigorously
If you want to make chewy meat and radish balls, stirring vigorously is an essential step. Place the seasoned meat filling in a container and stir quickly clockwise or counterclockwise until the meat filling absorbs all the seasoning and becomes sticky. This process takes some time and effort, but is an essential step in making delicious meatballs.
Packing Tips
When making meatballs, moisten your hands with some water to prevent the meat filling from sticking to your hands, and the wrapped meatballs will be smoother and rounder. The size of the meatballs can be based on personal preference, but it is recommended to control it around the size of a table tennis ball. Place the wrapped meatballs on a plate or cover with plastic wrap to prevent them from drying out.
Frying heat
When frying meat and radish balls, the control of heat is particularly important. If the oil temperature is too low, the meatballs will easily absorb oil and affect the taste. If the oil temperature is too high, the meatballs will easily become burnt on the outside and raw on the inside. It is recommended to control the oil temperature to about 170 degrees, add the meatballs and fry slowly over medium heat. When the surface of the meatballs is golden and crispy, take them out and drain the oil.
Secret Sauce
In order to make the meat and radish meatballs more delicious, making a secret sauce is the finishing touch. Add an appropriate amount of tomato sauce, sweet noodle sauce, sugar and water to the pot, cook until thick, then pour it on the fried meatballs. The sweet and sour sauce blends perfectly with the crispy meatballs, leaving you with endless aftertaste.
Tips:
Adding a little starch to the meat filling can increase the tenderness of the meatballs.
You can cover the pot when frying the meatballs so that they are heated more evenly.
The fried meatballs can be kept warm in the oven to maintain the crispy texture of the meatballs.
If you make a lot of meatballs at one time, you can store the unfried meatballs in the refrigerator and fry them directly the next time you eat them.
After mastering these tips, I believe you can also make delicious meat and radish balls. This dish is not only a delicious dish on the daily table, but also an excellent choice for entertaining guests. May you enjoy the fun of cooking and share this heart-warming winter delicacy with your family and friends.