1, half a white radish, two tablespoons of condensed milk, a small piece of ham, a spoonful of sesame oil, a tablespoon of cornstarch with a moderate amount of monosodium glutamate to thicken the sauce.

1. Cook the ham and chop it.

2. Cut radish into pieces. Then peel them into balls. Peel them all.

3. Pour the radish balls into boiling water and cook for about five minutes. Lift them out with a slotted spoon and then soak them in cool water.

4: Put them into a bowl, add soup or water (if you add water, you have to put a coffee spoon of chicken essence, and you don't need to put MSG in the gravy), and steam them in a steamer for 20 minutes or more.

5. Pour the soup from the bowl into the frying pan (if you like a lot of soup, you can add more soup while steaming, but I added less).

6. Add the condensed milk to the soup. Boil and pour in the radish balls, thicken the sauce, drizzle with sesame oil and pour in the ham, shovel well.

7, spatula evenly on the plate, in order to look good, and then sprinkled with ham minced meat that is completed.

Radish, fresh river shrimp, egg white, bread crumbs, vegetable oil, refined salt.

Production:

To remove the radish root and beard, wash impurities, cut into small particles, first pickled in salt, river shrimp out of shrimp, chopped into shrimp paste, add egg white stirred evenly into the pickled radish particles, made into a diameter of 3 centimeters the size of the balls, put in the bread crumbs rolled and dipped evenly. Spoon with vegetable oil, burned to 40% hot, the radish balls one by one into the deep-fried, fish out of the oil control plate modeling is complete.

Features: golden color through the green, crisp and tender taste, taste delicious, has a certain therapeutic effect.

A large white radish (about a catty, to be very watery kind), a chicken breast (like more meat and then add a piece can also be), salt, yellow wine, ginger juice, pepper water in moderation, pepper in the Sichuan cuisine ingredients store can buy.

Production: radish rubbed into silk, with boiling water squeezed water.

Chicken breast meat chopped into a paste, add such as salt, yellow wine, pepper water, ginger juice and mix well, remember! To mix, but do not stir, that is easy to get strong, the texture is not tender. Then the radish and chicken paste with the hands, add a little less starch, ball into a large ball (must be larger, or not delicious, I have done the largest tennis ball so big, reprimanded in the father to change the size of the diameter of about 4 centimeters can be) can be steamed on the cage, I like to use the pressure cooker, tender and good-looking.

Steamed immediately after the pressure, do not wait for the pressure cooker to unload themselves, or there will be a lot of water vapor, pills are easy to loose, it does not look good. Finally out of the dripping a little sesame oil and soup, sprinkle a little scallion on the ok.

Raw materials: white radish, grass carp (made into fish mushrooms), white bread cut grain Seasonings: salt, monosodium glutamate, chicken powder, white pepper, cooking wine

Production: the white radish peeled and cut grain spare. Grass carp slaughtered and skinned to remove the bones to take the net meat with ginger and onion soaked with a blender into the fish puree spare . The white radish particles with a little

Small salt scratched with gauze wrapped and squeezed dry after adding the fish puree, monosodium glutamate, chicken powder, white pepper, cooking wine, egg white, a little cornstarch, fully stirred vigorously, and then squeezed into the size of a uniform radish garden, outside the uniformly dipped in white bread particles, in turn, ready for use. In a pan, heat dry salad oil to 30% of the oil temperature, put in the spare radish garden, slow-fry until all float, then fish out and plate. Preparation key: white bread must be used to dry and cut into small pieces and reserve. In addition to frying Luo oil temperature can not be too high, it should be a slow fire deep-fried until cooked, otherwise the steamed buns will be fried into yellow, thus affecting the color of the product

Features: white appearance, uniform size, sold like a lovely taste outside the crispy inside tender, inexpensive.