Dry radish vegetarian meatballs production methods and recipes are as follows:

Tools/materials: dry radish 1, cilantro 2, 2 eggs, flour moderate, salt moderate, five-spice powder a little.

1, the dry radish rubbed into silk, add the right amount of salt and marinate for a while, the radish pickle out of water on the line, parsley chopped.

2, radish pickled out of the water to be clenched out, beat into the egg scratched. It is best to wear gloves directly grasp, mix with chopsticks is not too smooth. Add salt, five spice powder to grasp, add flour in stages and mix well. The amount of flour is not fixed, depending on the situation can be added, can be formed into a ball on the good, and finally add the chopped parsley scratched well.

3, pour enough oil into the pot, when the oil temperature is 5 into the heat into the balls, fry until golden brown.

Selection method of dry radish:

1, observe the appearance of dry radish: fresh dry radish skin smooth, bright color, showing a bright orange or red. If the skin is broken, spotted or dull in color, it may indicate that the dry radish is no longer fresh.

2, check the shape of the dry radish: high-quality dry radish shape should be more proportional, no obvious deformation or bending. At the same time, pay attention to choose the right size of daikon radish, too big daikon radish may taste older, while too small may not be mature enough.

3, feel the hardness of the dry radish: fresh dry radish should have a certain degree of hardness, will not feel too soft. You can gently press the skin of daikon radish with your finger, if it feels hard and elastic, then it is a fresh daikon radish.

4, smell dry radish smell: fresh dry radish has a unique fragrance, if you smell a strange or moldy smell, then do not buy.