How to make radish balls, how to make radish balls

Radish and rice balls.

Ingredients: radish, cauliflower, broccoli (radish is required, the rest depends on your liking, I am for the color to look good).

Minced meat (as much as you like), coriander, ginger.

Method: 1. Shred the radish, cut the ginger into two slices, and the amount of cauliflower and broccoli is less than that of the radish, because the main thing is the taste of the radish. Put the radish in a soup pot, add plenty of water (depending on how much soup you want to drink), ginger slices, a small amount of oil, salt, and cook over high heat.

2. Put the meat filling in a large bowl, beat an egg white into it (you can also use dry starch, but the egg white is still healthier) and stir desperately, just like they have an enmity with you So that the meatballs are more elastic.

3. When the water in the pot is boiling, start adding broccoli and cauliflower. Then use a spoon to shape the minced meat into almost a spherical shape and put it directly in the boiling water.

Middle. One by one, until all are done, then simmer over low heat and skim off the foam from the soup with a spoon, at which point you can also taste it like Dae Jang Geum.

Taste, add some spices you like, I like spicy ones, so I put chili powder

4. Don't take too long, it's good before your saliva comes down, turn off the heat and put coriander.

Prepare three carrots, rub them into shreds, then chop them, a handful of coriander, cut them into minced pieces, soak them in a small amount of vermicelli and chop them softly. Add the allspice, pepper, salt, pepper, a little cumin, flour. Don't put water, stir well, you can make small balls and fry them in the pan.

Shred the radish, then put in the seasoning (this is according to your own taste, put any seasoning you like), add an appropriate amount of flour, then stir well, normal meatballs (that is, round is best), put them in a hot oil pan and fry until slightly yellow, then take them out, and eat them while they are hot.

Shred the radish, stir and crush the pork, add sesame oil, oyster sauce, chicken essence, pepper, water starch, stir in one direction, squeeze into a round and fry.

Radish balls are more delicious when this is done without frying or on fire.

I like to eat vegetarian food.

The radish balls are prepared as follows:Ingredients: 1 carrot, 2 green radish, a small handful of soybean sprouts, 1 egg, half a green onion, appropriate amount of salt, 1 tablespoon of light soy sauce, flour, 1 tablespoon of starch, 1 tablespoon of thirteen spices, appropriate amount of shrimp skin.

Steps: 1. Rub all the radishes, add a small spoon of salt and mix well and marinate for about ten minutes, squeeze out the water for later use, do not squeeze it very dry, and then cut the shredded radish into small pieces.

2. Wash the soybean sprouts and cut everything.

3. Mix the radish and soybean sprouts together, release the soy sauce, thirteen spices, and eggs, mix well, and then put a small amount of flour and starch into it many times.

4. Until this can be formed into balls.

5. The oil pan is 60% hot, put the meatballs, put them on medium-low heat and slowly fry them until the meatballs are golden and floating, and then you can take them out.

Ingredients: 1 radish, coriander, cooking oil, salt, pepper, five-spice powder, flour.

Specific methods:1Rub the washed radish into shreds for later use, white radish, green radish and carrot, choose according to personal taste, and chop the shredded radish with a knife for later use.

2.Put the chopped radish into a pot, then chop the washed coriander (an appropriate amount) for later use, add the coriander to the crushed radish, and the radish balls made with coriander are more delicious.

3.Then add a spoonful of salt, pepper, allspice powder, a little cooking oil, and stir all the ingredients with chopsticks to set aside.

4.Stir well, sprinkle in an appropriate amount of dry flour, stir while pouring, and stir until it is viscous.

5.Now we start to fry the croquettes, boil the wok dry, add an appropriate amount of cooking oil after boiling, the amount of oil can be larger, try the oil temperature, turn off the heat after the oil temperature is 50% hot.

6.Put the finished meatballs into the pot, turn off the heat and then fry the meatballs, so that the color of the fried meatballs is consistent, and then turn on medium heat to fry the meatballs after they are finished.

7.After frying, gently push it with a spatula to heat it evenly, fry it until the color is golden and then control the oil and take it out, put it on a plate, a crispy and delicious radish balls has been done, as long as you master these few tips, you can also fry delicious balls with zero foundation, one bite at a time, very crispy and delicious.

1. Add the marinated meat to the minced pork, beat clockwise until the gum rises.

2. Peel the white radish, rub it into shreds with a silk grater, put a small amount of salt and marinate for 10 minutes, and then squeeze out the water.

3. Roll the minced meat into balls by hand for later use.

4. Wrap the shredded radish with water squeezed out of the balls for later use.

5. Bring the water to a boil in the steamer and put in the meatballs.

6. Steam over medium heat for 30 minutes and then take out.

7. Finely chopped green onion and red pepper for later use.

8. Pour out the soup of steamed meatballs and set aside.

9. Put a little oil in the pot, fry the minced chili peppers and chopped green onions, pour in the meatball soup, add salt to taste, and boil.

Pour in the water starch to thicken and pour over the steamed meatballs.

1.Wash the white radish, shave it into shreds, add an appropriate amount of salt and marinate for 10 minutes, and squeeze the water dry by hand.

2.Add potato flour, white radish and potato flour in 1:1Stir to combine.

3.Add 2 peanuts to a spoonful of white radish and roll into a ball-shaped shape.

Radish accessories: pork belly, carrots, shiitake mushrooms, shallots, corn starch.

Seasoning: pepper, salt, chicken bouillon, sugar.

Method: 1. Peel and cut the white radish into shreds, cut the carrots into shreds, cut the pork belly into dices, cut the mushrooms into dices, and cut the shallots into chopped green onions for later use;

2. Put in the oil on the pot and light the fire, put the diced pork belly, diced mushrooms and green onions into the pot, take them out after the fragrance, put them in a container, and then put in shredded white radish, shredded carrots, pepper, salt, chicken essence and sugar to adjust the taste, mix well to make balls, and steam them on the plate.

1.Stir minced pork with cooking wine, salt, minced ginger and light soy sauce to taste.

2.Wash the radish, cut it into shreds, and put a little salt to marinate for more than 2 hours (radish is a vegetable with a bitter and astringent taste, after cutting, it should be salted with a small amount of salt, and the juice should be filtered before cooking, which can reduce the bitter taste.) At the same time, the radish has enough water, and some water can come out of the pickle, and the radish balls will be firmer and will not fall apart and collapse.

3.Wrap the shredded radish in a cloth and wring out the water, put flour in a large basin, then add minced meat, chopped green onion, shiitake mushrooms, dried shrimp, add salt, pepper, sesame oil, and stir well. (To make this dish, the radish will continue to come out of the water, so the flour should also be put in steps, starting with less and gradually adding it.)

4.Stir the stirred shredded radish meat filling in one direction.

5.Dip your hands in some water and knead the stirred radish batter into round balls.

6.Put the meatballs in a steaming tray and arrange them in order, then pour a little light soy sauce, sprinkle with chopped green onions, and steam for about 15 minutes. A healthy Hakka steamed radish balls are ready to eat.

1. Prepare the ingredients for carrot balls.

To make carrot balls, you must first prepare, the right amount of fresh carrots is the key, and also prepare the right amount of seasonings, such as flavors, edible salt, vegetable oil, etc., and prepare a small amount of flour. Although there are not many ingredients to choose to make carrot balls, each ingredient requires some care to prepare, and the ingredients must be selected to make an authentic and delicious taste.

2. Carrot balls are used.

Before making carrots, you must first process the carrots accordingly, clean them first, then chop them as much as possible, then mix them with flour or water together, and then put all the prepared seasonings into them and knead them into evenly sized balls. After putting vegetable oil in the pot and heating it, put the kneaded dough in it and fry it, fry it, then take it out and let it cool before you can enjoy it. In the process of production, it is important to pay attention to the control of fire, it is important to master the heat, and do not blow it up.

3. Characteristics of carrot balls.

The carrot balls are very distinctive, not only looking very beautiful, but also very sweet when eaten salty. Eating some carrot balls in normal times has an appetizing effect, and it is very low in calories, which may also help us play a leading role, so if you usually want to eat some snack foods, you might as well make carrot balls to eat, which are not only delicious but also more nutritious.

Ingredients: 1 white radish, 1 egg, appropriate amount of salt, and a little five-spice powder.

Excipients: 1 cup of flour, appropriate amount of cooking oil, and a little chicken essence.

Step 1) Wash and peel the white radish and slice it;

2) Chop some more and put it in a chopper;

3) Grind the radish and add a little salt to remove the water.

4) Squeeze out excess water;

5) Add a cup of flour, beat a raw egg and mix with the white radish;

6) Add salt, chicken essence and five-spice powder;

7) Stir well, if it is too dry, you can add a little water as appropriate;

8) Ball with your hands;

9) Heat oil in a pot and fry the meatballs over medium heat.

10) Turn the meatballs over halfway, and remove them after the meatballs are fried inside and out;

11) Serve on a plate.

Tips Squeezing water is a key step and cannot be omitted, the radish has too much moisture;

An egg is added to increase the stickiness. If you feel that the batter is too wet and the balls are not formed, add some noodles, if it is too dry to hold together, add some water or egg wash as appropriate, in short, be flexible;

Pay attention to the heat when frying, don't fry paste, try to use medium heat, you can also change and adjust back and forth as needed for a large heat and a small heat for a while.

Ingredients: 1 carrot, 1 egg, appropriate amount of flour, 1 tablespoon starch, appropriate amount of shallots.

Excipients: Appropriate amount of salt, appropriate amount of pepper.

Steps: Shave the radish into shreds, marinate with a little salt for 20 minutes, and then squeeze out the excess water;

Slice the shallots into chopped green onions and set aside;

Flour and starch for standby;

eggs, salt, pepper and powder in the shredded radish;

Mix well; (Don't put too much flour, just wrap it in a thin layer of drops) use chopsticks to turn a little shredded radish and make it into a ball;

Oil at medium temperature, put in the meatballs and fry over medium heat until slightly golden;

Radish meatballs] will be more delicious with some tomato sauce.

Autumn is coming, for their own health, we have to learn to maintain health, and radish is a good thing for health, rich in nutrition, but also has the effect of food therapy, generally people who like health will use radish stew crucian carp, radish stewed mutton, etc., in fact, radish has a more delicious way, that is, to make radish balls, now let's take a look at how to make delicious radish balls! <>

Ingredients: 1000 grams of white radish, 200 grams of lean meat (can bring some fat), 10 grams of chives, 100 grams of potato flour, 5 grams of salt, a piece of ginger, 10 ml of tea oil.

Method: 1. Dice the white radish and lean meat, chop the chives (leave two pieces for later use), and cut the ginger into thin strips.

2. Put an appropriate amount of salt in the diced white radish first and drain the water (the water must be drained, otherwise you must put a lot of potato flour, and the balls made by more potato flour are hard and not delicious).

3. Mix diced radish, diced lean meat, chives and potato flour together and stir well, the potato flour can not be put more, it is advisable to be able to knead into a ball, do not put a lot of potato flour with a shake of your hands, because when you knead the dough on the side, the remaining water seeps out, if you are afraid of sticky hands, you can apply some potato flour on your hands. ）

4. First smear some raw tea oil on the steamer where the balls are placed, which can prevent the balls from sticking to the bottom, and then start to pinch the balls, not too tight, as long as they don't spread out.

5. Garnish the kneading meatballs with two chives and ginger strips, and then steam.

6. After cooking, take away the yellowed green onion and ginger strips, you can take out the meatballs and eat, I usually have a heavy taste, every time I eat radish balls, I will take a stack of chopped peppers and dip them to eat, it is very enjoyable to eat, after eating, there is an endless aftertaste, such a delicious radish balls hurry up and try it!

Shred the radish, sprinkle salt and soak for 20 minutes, add an appropriate amount of eggs, sprinkle an appropriate amount of starch, steam for 20 minutes, and the delicious radish balls are made.

Teach you how to make radish balls delicious.

Radish balls are more delicious when this is done without frying or on fire.

I like to eat vegetarian food.