How to fry green radish balls crispy on the outside and tender on the inside

Materials. 450 grams of green radish, 150 grams of flour, one egg (40 grams), 20 grams of ginger, 3 grams of cooked peppercorn noodles, 6 grams of salt.

Preparation of carotene balls.

Wash the fresh green radish, a smaller egg, chop the ginger with the skin, fry the peppercorns and grind them into powder, and 6 grams of salt (you can add salt according to your taste).

Shred the radish with a grater (be careful not to rub your hands, chop with a knife when a little is left).

Chop the rubbed radish with a knife and not too much. Autumn radish is well hydrated, so you need to use your hands to pick up the water.

Pour all ingredients into a basin.

When ready to fry, stir all the ingredients well (water will come out after a long time) until the radish can form a ball.

Boil the oil pan until it is 6 hot, add the meatballs, and fry them slowly over medium heat until the surface is golden brown.

Tips: 1. Radish balls, highlighting the fragrant taste of radish, do not need to put too many seasonings in it, especially too many condiments such as monosodium glutamate, green onions, garlic, and chili peppers, which are bound to "dominate" and affect the original taste; 2. If you want to fry radish balls deliciously, the most important point is not to put too much noodles, otherwise it will become gnocchi and seriously affect the taste. If the radish has too much moisture, just grab it with your hands and put less eggs; 3. When rubbing shredded radish, there will be a little bit left in the end, so don't continue to wipe, otherwise you will wipe your hands.

The rest of the little bit can be cut with a knife; 4. You can fry a little more at a time and freeze it in the refrigerator, and when you don't have time to cook, take it out for emergency. It can be made into a soup dish, put an appropriate amount of water in the pot and boil into the meatballs, add some chicken essence or nothing, and then add fungus, spinach or other green vegetables to boil.

Ingredients: 10 grams of chopped green onion, 300 grams of white radish, 5 grams of salt, 80 grams of flour.

Excipients: 100 grams of starch, 2 eggs, 3 grams of five-spice powder, 100 ml of water, 100 ml of edible oil.

1. Finely chopped green onion and white radish. This is shown in the figure below.

2. Pour minced radish, salt, flour, starch, eggs, chopped green onion, five-spice powder, water into the container, and stir into a paste. This is shown in the figure below.

3. Pour oil into the pot and heat the oil until it is 70% hot. This is shown in the figure below.

4. Add the meatballs and fry them over low heat until golden brown. This is shown in the figure below.

5. Finished radish balls.

Here's how to fry green radish balls until they're crispy on the outside and tender on the inside:

Ingredients: 1 green radish, 5 grams of salt, appropriate amount of oil, 10 grams of green onion, 5 grams of five-spice powder, 1 egg, 150 grams of flour.

Steps: 1. Peel and wash the green radish, rub the filaments, and remove the water.

2. Add all the ingredients and stir well.

3. Mix well and let rise for five minutes.

4. Put an appropriate amount of oil in the pot and heat the oil temperature to 200 degrees.

5. All the batter is formed into a round ball.

6. Put it in a pan and fry it until golden brown.

7. In this way, the fried meatballs will be crispy on the outside and tender on the inside.

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 on the outside and tender on the inside:

Ingredients: 1 green radish, 1 carrot, 1 egg, appropriate amount of flour, 1 handful of shrimp skin, half a spoon of Sichuan pepper powder, 1 green onion, salt and appropriate amount of chicken essence.

The production process

Step 1: Rinse the surface of the green radish with water, scrape off the skin, and rub it into fine shreds, the carrots are also cleaned, and after peeling, rub them into shreds, and the carrots can add some sweet taste. Finely chop the green onion and set aside.

Step 2: Add 2 tablespoons of salt to the shredded green radish, marinate for 5 minutes, kill the water in the radish, add an appropriate amount of water to the boiling pot, add the shredded carrots to the boiling pot, blanch until soft, then remove and control the moisture. Adding salt to green radish kills the water out quickly and maintains the crisp texture of the radish.

Step 3: After the shredded green radish is pickled, wrap it in gauze and squeeze out the moisture in it, the moisture in the shredded green radish after squeezing the water is reduced a lot, and it will become crispy, and then rinse it with water several times to control the moisture.

Step 4: Shredded green radish and shredded carrot with a knife slightly chopped, but there is no need to chop very much, beat 1 egg into the two kinds of shredded radish, add 1 handful of dried shrimp skin, a small amount of peppercorn powder, a small amount of salt and chicken essence, and stir well.

Step 5: Add chopped green onions and an appropriate amount of flour, add the flour in small quantities and many times until it can be formed, stir well to make all the ingredients blend together.

Step 6: You can form a ball in advance, or you can dig it into a ball with a spoon, add an appropriate amount of oil to the pot, wait for the oil temperature to be hot, put in the balls, and fry until golden brown. If you want it to be even more crispy, increase the oil temperature and fry for 10 seconds.

Radish balls fried crispy on the outside and tender on the inside:If you want to be charred on the outside and tender on the inside, you must master the heat of the croquettes. Here's how it works:

1. Burn the oil temperature to about 120 degrees Celsius, and then lower the balls. Keep the oil warm until the meatballs are cooked through (just right).

2. Quickly raise the oil temperature to about 180 degrees and fry the skin of the meatballs until golden brown. Then drain the oil and divide into pans.

3. The balls that come out in this way will definitely be the effect you want, and one thing to note is that when soaking the balls at low oil temperature, the balls should be soaked thoroughly, but the time should not be too long, and they will not be tender after a long time.

4. Increase the oil temperature quickly, and fry the color until golden brown in a short time.

Ingredients: appropriate amount of carrots, 2 eggs, appropriate amount of flour, appropriate amount of starch.

Excipients: appropriate amount of refined salt, half a spoon of five-spice powder, a little pepper, a little monosodium glutamate.

Steps: 1. Rub the carrots into short strips.

2. Rub and rinse with salt twice to squeeze out the water.

3. Add all the seasonings.

4. Mix well.

5. Roll into small balls.

6. Heat the oil for 6 and fry the balls to color, and fry them again.

7. The delicious meatballs are ready.

The preparation of green radish balls is as follows:Ingredients: 400 grams of green radish, 2 eggs, 250 grams of flour.

Excipients: appropriate amount of oil, 15 grams of salt, 2 grams of chicken essence, 4 grams of five-spice powder.

1. Peel and shred the green radish, then add salt and stir well, marinate for half an hour to squeeze out the pickled water.

2. Add eggs, chicken essence, ginger powder, five-spice powder and flour, stir well.

3. Then knead into small balls.

4. Add oil to the pan and preheat.

5. Add the prepared meatballs and fry them.

6. Fry until golden brown.

How to fry radish meatballs crispy and crispy:Ingredients: 1 white radish, 3 shallots or garlic sprouts, a little ginger, an appropriate amount of white pepper, an appropriate amount of salt, 1 egg, an appropriate amount of flour, and a little chicken essence.

Steps: 1. Insert the white radish into shreds, add salt and marinate it, grasp the shredded radish vigorously, grasp it softly, and marinate the water.

2. Chop the green onion or garlic sprouts and a little ginger separately, pour them into the radish, add flour, and beat in an egg.

3. Grasp evenly with your hands.

4. After mixing well, knead it into a ball shape or dig it in with a spoon spoonful by spoon.

5. Heat the cooking oil.

6. Add the radish balls.

7. Turn it with chopsticks, heat the oil and fry it in the pot, then change to medium heat and fry slowly.

8. After frying golden brown, the radish balls are almost cooked.

9. Use a colander to drip oil and put it on a plate.

Ingredients: appropriate amount of carrots, 2 eggs, appropriate amount of flour, appropriate amount of starch.

Excipients: appropriate amount of refined salt, half a spoon of five-spice powder, a little pepper, a little monosodium glutamate.

Steps: 1. Rub the carrots into short strips.

2. Rub and rinse with salt twice to squeeze out the water.

3. Add all the seasonings.

4. Mix well.

5. Roll into small balls.

6. Heat the oil for 6 and fry the balls to color, and fry them again.

7. The delicious meatballs are ready.

Here's how to make carrot balls:Ingredients: 2 carrots, appropriate amount of celery, 2 eggs, 170 grams of flour, 30 grams of corn starch.

Excipients: appropriate amount of cumin powder, appropriate amount of thirteen spices, appropriate amount of salt.

1. Rub the carrots into thin strips, then chop them, put them in a pot and add the celery chopped into thin sections.

2. Add salt, thirteen spices, cumin powder, pepper, and then beat in two eggs, corn starch, and flour.

3. Stir into a paste, divide into small balls, and then put them in a pot to fry.

4. Fry until the surface is golden brown, then remove the oil control.