How to fry radish balls softer, how to fry radish balls soft and fluffy

Hello, the preparation of radish balls is as follows:

Ingredients: 300 grams of white radish, 250 grams of pork filling, 1 egg, 1 shallot, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of oil consumption.

Method:1Finely chop the green onion and ginger first. Mix 1 egg, a small amount of salt, 1 tablespoon of oil, chopped green onion and ginger, and a small amount of sesame oil into the pork filling, mix well and let for 20 minutes to taste.

4.Once the water is boiling, sprinkle with a teaspoon of salt. Use a small spoon to put the marinated meat into a round ball one by one.

5.After the meat filling, skim it if there is foam. Then put the shredded white radish in the pot, not cover the pot, and keep stirring gently with a soup spoon. Because there is radish gas in white radish, if the radish gas cannot be emitted when making soup, the soup will have a bitter taste and a bad taste.

6.After the shredded radish is put into the pot, the soup is ready for about 7 minutes, and a few drops of sesame oil are added before coming out of the pot. Sprinkle with some chopped parsley. It's ready to enjoy.

Tips: Who is it for:

1.It can be eaten by the general public.

2.Radish is cold and good for the intestines, and those with spleen deficiency and diarrhea should eat with caution or less; Patients with gastric ulcers, duodenal ulcers, chronic gastritis, simple goiter, threatened abortion, uterine prolapse and other patients should not eat.

Hope it helps.

Add eggs and a little flour to the filling.

Here's how to fry radish meatballs soft and fluffy:

Ingredients: 2 radish, 1 bowl of leftover rice, 2 eggs, appropriate amount of plain flour, salt, thirteen spices, pepper, baking soda.

1. Prepare 2 radishes, cyan, red, and white radishes. After washing, remove the head and tail, trim the unsmooth parts of the skin, and then rub it into fine threads and cut the filaments into shorter ones, so that the taste is better.

2. Bring the water to a boil in a pot, add a spoonful of salt, add shredded radish and blanch for one minute. This removes the bitterness of the radish while maintaining its crispness.

3. Blanch the shredded radish and remove it from the water, then add a bowl of leftover rice and 2 eggs, and stir well. Add some leftover rice to make the radish meatballs softer but not harder.

4. Season the filling, add a spoonful of salt, a spoonful of thirteen spices, a spoonful of pepper, and a spoonful of baking soda, adding baking soda will make it more crispy, and then stir well.

5. After stirring well, add an appropriate amount of flour, don't add too much flour, add too much to affect the taste, like this can form a ball.

6. If you have some water or oil on your hands to prevent sticking, you can squeeze out a radish ball from the tiger's mouth, or you can beat it back and forth with both hands to form a round ball. If you use the tiger's mouth, you can squeeze the pot at the same time, novices are afraid of getting it bad, you can beat it back and forth with both hands to make round balls, so you need to do it all before you put it in the pot, otherwise it will be too late for the oil to be hot.

7. Heat the oil temperature until the chopsticks are put in small bubbles and put in the radish balls, the fried radish balls must not be too small, the fire is too small, and the fried radish balls are hard and not crispy. It is more appropriate to fry it over medium heat, because the fire is too big and it is easy to burn on the outside and not cooked on the inside. After frying and shaping, you can use chopsticks to stir and stir, so that the radish balls can be heated more evenly, and finally fry until the surface of the radish balls is golden and crispy.

Summary. Dear, the method of frying radish balls soft and fluffy is as follows:1

First of all, peel the green radish and rub it into fine shreds, and the shredded radish can be rubbed a little shorter, so that the taste will be better. Put an appropriate amount of water in a wok and bring to a boil, add refined salt, add shredded radish and blanch for 1 minute. This removes the bitterness and spiciness of the radish while ensuring the crisp texture of the radish, and then removes the moisture to control the moisture for later use.

Pro, the method of fried Rayin Qibu balls is soft and fluffy as follows:1First of all, peel the green radish and rub it into fine shreds, and the shredded radish can be rubbed a little shorter, so that the taste will be better.

Put an appropriate amount of water in a wok and bring to a boil, add refined salt, add shredded radish and blanch for 1 minute. This can remove the bitterness and spiciness, while ensuring the crisp taste of the radish, and then remove the moisture to control the moisture for later use.

2.Remove the skin of half of the steamed bun and crush it into the radish shredded high school, beat in the egg, the egg can make the radish balls more fluffy, add refined salt, white pepper, baking soda and stir well. Put baking soda to make the skin crispy and not soft when it is cold.

3.After stirring well, add flour, do not put too much flour, otherwise the fried meatballs will be hard, and they can be formed into the shape of balls and high branches. Then add chopped green onions, add cooked corn oil, stir Qi Sun Min and mix evenly. The purpose of adding corn oil is to make the Kaidan fried.

3.After stirring well, add flour, do not put too much flour, otherwise the fried balls will be hard, and they can be shaped into wide balls with slag. Then add chopped green onions, add cooked corn oil, and stir well.

The purpose of adding corn oil is to make the fried Shenxian meatballs more crispy, and they will not be hard when they are cold.

4.Next, put the rotten Zheng into the wide oil in the wok, the oil temperature is 6 into the heat, turn to low heat, squeeze out the balls with the tiger's mouth with your left hand, and slowly raise the song into the oil pot. The whole process is on low heat, and be careful not to turn the oil pan before setting the calendar socks, otherwise the balls are easy to disperse.

5.Fry it for about 5 minutes, and then you can put it out of the pan and serve it on a plate. The radish balls fried in this way have a golden appearance and a crispy taste, which is particularly delicious.

1.Adding eggs can make radish meatballs fluffier. 2.Add corn oil to make the fried meatballs more crispy.

Summary. Hello dear! How to fry radish balls to make them crispy and delicious1Rub the radish into shreds, put a little salt, chopped green onions, minced ginger or other five-spice powder and pepper powder you like, etc., you can add a little bit, and it will be delicious without adding.

Hello dear! How to fry radish balls to make them crispy and delicious1Rub the radish into shreds, put a little salt, chopped green onions, minced ginger or other five-spice powder, pepper powder and other you like can be added a little, and the banquet is very delicious without adding this tour.

Kiss this trip, hello Paozhou! How to fry radish balls to be crispy and delicious, the method is as follows; 1.Rub the radish into shreds, put a little salt, chopped green onions, minced ginger or other banquet sales five-spice powder and pepper powder you like can add a little, and it is delicious if you don't add it.

2.Add an egg and a little vegetable oil and stir well.

3.Add the flour and stir little by little.

4.If you have a certain stickiness, you can not disperse.

5.After the oil is hot, turn to medium heat, and fry the meatballs in turn until set.

6.With a slight push, you can slide and turn over.

7.After setting, take it out and let it cool, and then heat the oil pan to re-fry the hood chain, which will be crispy, and the excess oil will be fried, not greasy. You can also fry it at one time over medium-low heat, and eat it directly while it is hot.

If you can't finish it at one time, you can put the extra ones in the refrigerator or refrigerate them, and fry them again when you eat them next time.

8.That's it!

9.The carrot balls are crispy and crispy on the outside and on the inside.

Tips are as follows; There is also a way to remove the oil and increase the crispy taste, which is to pour out the oil in the pot, reheat the pot, and bake it slowly over low heat, so that you can see the excess oil in the wide mess slowly seeping out, and that's it. The plate can be padded with kitchen paper to absorb oil, and try to disperse the file to avoid water vapor and not be crispy.

How to make radish balls crispy and delicious:Ingredients: 2 large radish.

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, a little thirteen spices, a little monosodium glutamate, an appropriate amount of oil, and an appropriate amount of flour.

Steps: 1. Select two large radish, remove the tail and the leaves on the top, then clean them and peel them into shreds.

2. Put a pot of water in the pot, boil and blanch the shredded radish in the water.

3. Prepare chopped green onion and minced ginger.

4. Add chopped green onion, minced ginger and seasoning to the shredded radish with water.

5. Sprinkle about half a scoop of dry flour on the shredded radish and mix it well with your hands.

6. Grab a little shredded radish with your hand and hold it firmly to form.

7. Put an appropriate amount of oil in the pot, put a chopstick when the oil temperature reaches the temperature, and there are bubbles around the chopsticks.

8. When the balls slowly float up, you can scoop them up with a leaky net.

Here's how to fry radish balls crispy and delicious:

Ingredients: radish, flour.

Excipients: salt, oil, thirteen spices, chicken essence, chopped green onion.

1. Clean the surface of the radish, especially clean some potholes, do not need to peel them, and rub them into fine filaments after removing the head and tail.

2. Add water to the pot and boil, pour the shredded radish into the pot, blanch for a minute or two and take it out, don't cook too much, take out the thick Zheng Xiaohou Cong Ming put it in cold water to cool down, and then take out the water, squeeze the water in the shredded radish with your hands, just keep a little bit of water, too much water or too dry is not good.

3. Put the shredded radish into a bowl, beat one or two eggs first, such as the amount of a large white radish and an egg, and stir well with chopsticks. Then add salt, pepper powder or thirteen spices, rock draft chicken essence, chopped green onion and stir well, and you can put a little coriander if you like to eat it. Then add the same amount of flour and starch to the shredded radish, stirring a little at a time.

<>5. Adjust the heat to medium-low heat before the meatballs are put into the pot, do not move the meatballs after entering the pot, and then move them with chopsticks until they are golden brown, do not fry them too much or too small when they are fried, fry them out of the pot, if they are not soft when they are cooled, they are crispy and delicious to eat, and the inside is soft, indicating that the frying is successful.

The ingredients used to fry radish meatballs are: radish, egg, flour, salt, pepper, light soy sauce, and oyster sauce.

1. A green radish, first cut into uniform filaments, then cut into dices, put it in a basin, and beat in 1 egg, the egg can increase the holding force of the filling, and it is easier to form a ball. Add 2 grams of salt, 2 grams of pepper and 10 grams of vegetable oil. Vegetable oil can form an oil film on the surface of the radish and prevent the radish from being exposed to a large amount of water due to table salt.

2. Add 5 grams of light soy sauce, add 5 grams of oyster sauce, prepare a piece of steamed bread, cut it into cubes, and put it in a basin, the steamed bread can make the fried meatballs more fluffy. Grab a handful of flour and mix evenly to give the filling a flavor.

3. Burn oil in the pot, the oil temperature is heated to 5 into hot, when the oil surface is slightly smoking, grab a handful of filling, squeeze it into balls from the tiger's mouth, dig into the pot with a small spoon, after the balls are finished, turn on medium-low heat, gently shake the wok, prevent the balls from sticking to the bottom of the pot, keep the medium and low heat and fry for about 2 minutes, the meatballs slowly float up, and the surface is fixed. When the color of the balls turns slightly yellow, remove the oil.

The charred and crispy radish balls are fried, and the radish balls can not only be fried and eaten directly, but also stewed.

Fried radish balls, this is an authentic farmhouse dish. When I was a child, I thought that if I could eat a fried radish ball, it was either a festival or a New Year, and I really couldn't eat it at ordinary times.

Now radish balls have become a home-cooked dish, as long as you are free, you want to fry them, and you can eat them when you are hungry, how convenient. Since the New Year, I have fried it at home a few times, leek balls, sweet potato balls, I can fry whatever I want, and today we will fry some radish balls to eat. Eat well before you can be motivated**.