Half a catty of white radish, washed with skin, rubbed into filaments with silk scarves.

Half a box of tofu, squeezed into tofu paste with a spoon or clean hands.

Chicken breasts are paired into meat stuffing, or fat and thin pork stuffing is paired;

Mix the above three materials, add salt, sugar, chicken essence, cooking wine and salad oil according to your own taste, and stir well (if you use pork stuffing, you can add a little ginger powder to remove the fishy smell). After mixing evenly, the material is thinner. At this time, dry starch should be gradually added to the material, and it can be caked by grasping the material tightly.

By hand or with a ball digger, make the above mixed materials into balls the size of walnuts, put them in a steaming tray, put raw vegetable leaves on it, and steam them on medium fire for about 10 minutes, and serve.

The steaming time depends on the size of the meatballs. If you are inexperienced, you can insert the dark chopsticks into the meatballs in ten minutes, and then pull them out to see if there are any raw materials on them. If not, it doesn't matter.

You can also use the leaves of other big-leaf vegetables, such as cabbage leaves, when you set the plate. If there are really no leaves available, you can also put a layer of oil on the bottom of the plate first, which also has the effect of preventing the plate from sticking.

After the white radish is shredded, it is easy to get water. When making steamed buns or jiaozi, squeeze out the radish water first, but don't squeeze out the water in this dish, otherwise the radish will not taste. It was really thin at first, but after adding starch, the juice of these radishes was eaten, and there was no problem. Moreover, the radish balls made in this way are not only delicious, but also very tender.