Yueyue saw that when many friends make radish balls, they not only add eggs, but also water, some add baking soda, and some use bread crumbs. In fact, we ourselves Making radish meatballs at home does not need to be so complicated at all. There is no need to buy a bag of bread crumbs or add baking soda to make meatballs. All we need to do is to use local materials. Use whatever is available. Healthy There are zero additives in the entire cooking process, and the resulting radish balls are nutritious, delicious, and particularly fragrant, making your family feel more at ease eating them!

Friends who live in the north can see green radish and carrot, but in the south, white radish is the main ingredient, so the radish meatballs that Yueyue shared with you today are made from white radish. In addition, I only prepared flour, chives, coriander, and half a plate of cold rice. Look, these ingredients are very simple, but the radish balls made with these simple ingredients are the most delicious. No starch or bread crumbs are added to the food, and they are all fresh and crispy, even more delicious than meatballs!

The detailed method is as follows: (The details that need to be paid attention to during the production process have been summarized at the end, don’t miss it)

This will make it easier for the radish balls to stick together The dough has a better texture. Chop the radish and put it into a bowl, then sprinkle a spoonful of salt on it, mix it evenly and marinate it for ten minutes.

The main purpose of this step is to let the juice ooze out of the radish Many friends scald the flour with boiling water when making radish balls, and then squeeze out the juice from the radish and mix it together. Here I use the original flavor of the radish juice to mix the noodles, so the radish balls made are more fragrant and taste better. Okay, after about ten minutes, the diced radish has become very soft and has a lot of juice oozing out.

Step 2: Next, add allspice powder, Sichuan pepper powder, and no Sichuan peppercorns to the bowl. powder, you can also use pepper instead, then add coriander and chopped green onion, mix well first, this step must be done first, do not pour it in with the flour and then mix well, if the flour is also poured in, it will not be easy After mixing well, it is easy to stick into a ball, resulting in different salty and light tastes of the radish balls. Then add the flour in small amounts and many times, and feel its moisture and viscosity while mixing with your hands, until slowly After adding the flour, mix well.

Step 3: Pour oil into the wok. Pour a little more oil. Then we put in a chopstick and wait until dense small bubbles appear around the chopstick. The oil in the pot smells and has reached 60% heat.

Step 4: Because you can’t finish frying in one pot, you need to fry it several times. There is a small detail to pay attention to here. The fire must be turned off first. Wait until the oil temperature in the pot drops slightly to 60 to 70% hot, then put the prepared meatballs into the pot one by one, wait until all the meatballs are put into the pot, and then turn on the fire again.

If the fire has been The oil temperature in the open pan will be very high, which will cause the meatballs to be heated unevenly. Some will be burnt, while others have just been put into the pan. The color of the fried meatballs will not look good and the taste will not be good. Same.

May God bless you!