2. Slice the radish, then shred it. Boil the radish in water, blanch it, and let it cool.

3. Fans soak for 20 minutes in advance. Blanch the water in the pot until there is no hard green, then take it out and let it cool for later use.

4. change the vermicelli into a knife, don't chop it too much. Control the water content of shredded radish, simply cut it twice, and don't chop it too much.

5. Put vermicelli and radish into a pot, beat an egg, a handful of corn flour and a handful of white flour, add minced onion and ginger, salt and thirteen spices, and mix well.

6. Grab the meatballs flat and fry them at 50% oil temperature.

7. Deep-fry and remove. Good food is served.

In autumn, we must eat more white radish. My mother often buys it at Dingdong and stews it. This meatball radish vermicelli soup is also often cooked. Because white radish is rich in a variety of nutrients, if eaten in autumn, it can play a very good role in moistening the lungs and relieving cough, and can also prevent cough well.