Practice: peel off the radish and cut it into large pieces. Peel the carrot and use it to clean the bed. Rub the radish and carrot into powder, chop the green onion into powder, cut the parsley into powder, and add the onion and parsley into the rubbed radish.

Stir all the fillings into a thick paste, and be careful not to put too much flour and starch, otherwise it will be fried.

It's a noodle, and it's not crisp. Add oil to the pot. When it's 70% or 80% hot, grab a little stuffing with your left hand and squeeze it to make the stuffing.

A small ball is formed when it comes out of the tiger's mouth. Take a spoon in your right hand and dig it out and put it in the oil pan.

Li kai Zha

Note: 1. If there is too much water after the radish is ground, squeeze the excess water but don't dry it, otherwise,

It won't take shape.

Be sure to add corn starch, don't add anything else, because corn starch plays a brittle role.

3. The oil temperature should be well controlled. After the oil is hot, put it into the meatballs, fry them with low fire, and then color them with high fire to make them golden yellow.

Or a little deeper, you can get out of the pot.

Practice 2:

Ingredients: carrot, coriander, flour, potato, vermicelli.

Seasoning: salt, chicken essence, pepper, onion and ginger.

Steps:

(1) chopped onion and ginger for later use.

(2) Wash coriander and chop it for later use.

(3) Wash carrots and potatoes and wipe them for later use.

(4) After the vermicelli is soaked, it is also chopped for later use.

5. Mix the above raw materials, add proper amount of flour and water, add salt, chicken essence and a little pepper and stir. The principle is to make meatballs, not too thin and not too thick batter.

[6] Make a pot of oil. When it is 50% hot, fry the meatballs in the pot.

Once, turn with a shovel and fry until golden brown.

Tips:

In terms of raw materials, the first three are necessary, and the last two are optional. I didn't put potatoes in my cooking, because my husband would burn his heart after eating potatoes.

The batter must be neither thin nor thick, so I put too much water this time, which led to the final meatball becoming a small cake and a flat piece.