Clean the radish and cut off the head and tail with a knife, then use a julienne peeler to shred the radish into a bowl. Add two tablespoons of salt, mix well with chopsticks and set aside for ten minutes to give it a chance to drain, the salt will force the water out of the radish. Stir in the flour, add a little mung bean flour, egg, salt and soy sauce to make a thick paste. Then the pot to burn more hot oil, take a spoon to the radish batter ball into the shape of a ball to go down to deep fry, deep frying until golden brown floating can be fished out to drain the oil.

The finely chopped radish in a pot, add the right amount of flour, salt, onion and ginger, taste of fresh and their favorite seasonings, the family has a shrimp can put a little bit of shrimp, the most critical is not to forget to put on the cilantro, the lack of cilantro and the addition of cilantro, the carrot is washed, remove the skin, radish rubbed into the shredded. Then put the shredded radish in boiling water, blanch it with water, then cool it with cool water and clutch it into a ball. At this time then to the shredded radish to add cooking salt, pepper, egg, green onion and some other seasonings.

I always fry a pot of radish balls every now and then. When eaten hot, they are crispy on the outside and soft on the inside, with the fragrance of radish; but I love to put them in a stew when they are cooled down and eaten, they are fluffy and soft, smell fresh and are not greasy at all, especially when they are stewed with cabbage and radish dumplings. You must put some red curd in it, it's not good without it, and it's not good if you put too little of it in. Next is the coriander, put a little bit, the flavor is immediately different. There is also the shredded radish can not be too little, the noodles can not be too much, otherwise the texture and flavor of the fried out of the texture and taste is also not good.

To be chopped again with a knife, the next is to mix soy sauce, salt, pepper, eggs, green onions, ginger, flour and mix well, here using a variety of seasonings can be mastered on their own, in moderation. If you have rice can also add the right amount of rice, and flour together. Pan inside the oil oil temperature burned to seven percent hot when you can put the balls inside, I usually use a spoon a spoon to dig into the inside of the small fire fried to the outer skin of the gold and yellow and are floating up, the edge of the radish ball fried,