Today we are going to use a white radish to share with you the homemade recipe for radish croquettes. When we were kids we would eat them often, here we start making them, clean the radish, then cut off the head and tail don't, then come back and remove the skin. We prepare a paring knife, rub the radish into fine julienne, when rubbing it must be slow, careful to rub your hands. Then we come back to the water inside the Robes to squeeze dry, put a few generations of shredded radish on the board, and then we come back to make sneaky, try to do a little bit finer, all chopped up into a large pot for spare, we come back to cut a little bit of chopped green onion, cut up and put into a large pot to be used together, the pot to beat two eggs, I go this is a double yolked egg. And then beat a little sugar to add a little freshness, to a little chicken essence, a spoonful of salt, and then add a little pepper, with chopsticks to mix a little mix evenly, radish inside the egg, so that the balls can make more molding.

After doing so, we add a little dry flour, flour does not need too much. If there is too much flour, then the fried balls will be hard. We also do not add water, because the radish yuyan will come out of the water, and then add water then it will be thinner. Then add a little instant powder steamer, again with chopsticks to mix well, we come back to add a little bit of oil, add the oil can inhibit radish out of water, again tossed evenly, add oil to the pot, the oil temperature to 6 into the heat, deep frying pills, the oil must be more than one, the oil temperature is already almost the same, we turn off the fire, and then the left tiger's mouth to squeeze out the pills, with a spoon to pick a little bit, flip into the pot, the pills in order to put the pills in the pot, under the When you try to spread out, so that it is not easy to stick together.

Meatballs all under the good, we opened the fire, turn to medium-low heat heat is not too big. But after the meatballs are basically set, push them with a spoon so that they are evenly heated. Turn off the heat and then drop in the balls is to make the balls mature consistently, otherwise some balls are cooked and some are not. Let's see, the croquettes are ready when they are lightly browned, then we fish them out with a slotted spoon and set them aside, because we will have to re-fry them later, so we can't overwork them. Let's do the second pot, also in the same way, we come to heat the oil in the pot to 70% heat. Pour in the fried meatballs and deep fry them for 20 seconds, not too long, otherwise it is easy to overwork. Complex, this can enhance the taste, the outer skin will be more crispy.

Almost can be after, we use a funnel to fish out and drain the oil. Be sure to drain the oil, so that eating is not greasy. Out of the pot into the plate can be. Today's radish meatballs are ready, so that the fried meatballs are very crispy and fragrant, very tasty, we like to try to do it together.

Well, dear friends, today's food article sharing here, if you have a better way or a different point of view welcome to leave a message in the comments section oh