How to make radish balls delicious home cooked method

When making radish balls, the water in the radish should be squeezed dry, so that the flour will be less, the flour is less and the balls are easy to cook, and the fried ones are crispy, the balls I made today are very fluffy inside, delicious, like friends to try it quickly, a radish will be fried a **, the first New Year will be fried and eaten slowly, this is too little.

Carrot meatballs. Ingredients: 1 green radish, 1/2 carrot, 2 eggs, 2 tablespoons of starch, 2 tablespoons of flour.

Production steps: Wash and rub the green radish into shreds, no need to peel them, the nutrients in the radish skin are very high, and then rub some shredded carrots, half a root can be, so that the color will look better.

2.Blanching the radish can remove the spicy taste, and the water can be boiled for half a minute.

3.After blanching the radish, cool the water, squeeze out the water, chop it, and chop it twice, if it is too broken, it will affect the taste.

4.Chop the radish and put it in a bowl, add some cooking oil and mix well, so that you can lock the water in the radish, and then add salt and it is not easy to get out of the soup, then add salt, pepper, sesame oil and mix well, plus an appropriate amount of breadcrumbs, I put the bread slices on the heating in advance to dry, you can also add steamed bread crumbs, half is enough, so that the fried meatballs are crispy on the outside and soft on the inside.

Teach you how to make radish balls delicious.

1. [Ingredients]: radish, eggs, sugar, chicken essence, salt, pepper, flour, oil, green onions, etc.

2. First clean the radish, remove the head and tail, then peel it, then rub the radish into thin shreds, and then squeeze the water in the shredded radish.

3. Put the dried radish shreds on the board, chop them again, and put them in a large basin after all the chopping is done, and set aside. Cut some chopped green onions, put them in a large basin after chopping, beat in 2 eggs, sugar, chicken essence, salt, pepper, and stir well with chopsticks.

4. After stirring, add dry flour, stir well with chopsticks, add a little cooking oil, and stir well.

5. Add oil to the pot, boil the oil to 5 hot, turn off the heat, squeeze out the balls at the tiger's mouth with your left hand, and then pick it with a spoon and put it into the pot. Try to separate them when you put them together, so that the balls are not easy to stick together, and push the balls in the pot with a spoon after they are set, so that the balls are heated evenly, and the balls are fried until they are slightly yellow, and you can use a colander to take out the oil and control the oil for later use.

6. When the oil temperature in the pot is heated to 7, pour in the fried meatballs and fry them again, re-fry for 20 seconds, and then use a colander to remove the oil and put it on a plate.

1. Ingredients: radish, flour, eggs, salt, pepper, green onion, ginger.

2. Wash the ingredients, cut the radish into shreds, then add salt, gently knead it with your hands, and marinate for about ten minutes.

3. After ten minutes, there will be a lot of water seeping, pour out the water, squeeze it with your hands, don't be soft at this time, squeeze out the water in the radish as much as possible.

4. After squeezing dry, add some pepper, pickle, eggs, green onions, and ginger to the radishes, all of which are chopped. Add some more flour, stir well, if it is really more flour, add some water, add a small amount, add a little at a time.

5. Pour oil into the pot, and when there are bubbles coming out, put in part of the radish balls, and the balls will come out with a squeeze from the tiger's mouth.

6. Remember that the fire is not too big, otherwise it will be easy to fry and paste until golden brown, and you can fish it out, or you can take out one and taste it, that is, pay attention to the pot when you taste it, don't destroy it.

7. Liquid Hall Ming uses chopsticks and a colander to keep flipping, so that the meatballs can be fried in the oil, and when the meatballs show a golden color, then use chopsticks or a colander to put out the fried carrot balls.

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.

As follows:

Ingredients: 1000g radish, 2 eggs, 10g salt, 30g five-spice powder, 500g flour, 500g oil.

Method: 1. Blanch the shredded radish and chop it.

Boil water in a pot and put shredded radish, blanch for 20 seconds and take it out, squeeze out the water of the shredded radish after cooling, squeeze out the water and chop it into minced pieces and put it in a pot for later use.

2. Add the ingredients and stir well.

Add two eggs, add salt to taste, add five-spice powder, add a small amount of flour and stir well several times, add a small amount of cooking oil and stir well.

3. Burn wide fried radish balls.

Add a lot of oil to the pot, turn to medium-low heat after the oil is hot, squeeze out the meatballs by hand and put them in the pot to fry, fry the meatballs until they float up and then turn to high heat and fry, fry them until golden brown, and then take them out to control the oil.

1. Ingredients: 500 grams of white radish, 150 grams of pork; Excipients: 80 grams of flour, 1 egg.

2. Wash the white radish, rub it into fine shreds with a silk polishing board, put a spoonful of salt into the shredded white radish, and then mix it with your hand until the water in the radish is kneaded out, then squeeze out the water in the radish, squeeze it dry, and put the shredded radish on the board and chop it slightly with a knife.

3. Chop the pork into meat filling and put it in the basin, then put in the processed shredded radish, beat in the eggs, put a little salt, pepper powder, flour, and whip it into a thick filling with chopsticks in one direction.

4. Put a little more oil in the pot and boil it until it is 6 hot, squeeze in the meatballs, and then fry them over medium-low heat until golden brown (the fire should not be too large, so that the fried meatballs are easy to be dark on the outside and not cooked on the inside).

1. Fried radish balls, ingredients, 800 grams of white radish; 300 grams of flour; 2 eggs; 30 grams of ginger; 50 grams of green onions; 6 grams of thirteen spices (change to black pepper according to your taste); 10 grams of salt. Method, wash and peel the white radish, rub it into fine threads, put a little salt, rub it with your hands and put it for a while (the radish becomes soft after the water comes out, but don't pour out the water) Mix the shredded radish, green onion, ginger, eggs, flour, and thirteen spices evenly, form a thick batter for later use, pour oil into the pot and heat it to sixty percent, dig out the radish batter with a spoon and put it in the oil pan until the balls float into golden brown, remove and drain the oil.

2. Radish balls, 1 egg; salt 2 to 3 grams; flour to taste; a spoonful of sesame oil; Most of the green radishes, method, use the shredded radish, put salt, according to the usual amount of cooking a little more, don't be too salty, my radish is relatively dry, put less. For about half an hour, rub it with your hands and squeeze out the water. Squeeze it dry enough and chop it.

Put an egg, less than sesame oil, allspice powder, and do not put salt, because it has already been put away. Pour a small amount of flour in batches, feel that you can't stir, you can do it with your hands, the flour is not recommended too much, we eat vegetables. The oil temperature does not need to be particularly high, the chopsticks can be blistered and you can get out of the pot, I was busy with the balls at the beginning, I didn't look at the heat, the oil temperature was high, and the whole process was 6 to 7 into the fire.

Get out of the pot, one by one, use chopsticks to light it down after getting out of the pot, don't stick it together, reduce the heat to 6 percent, fry it slowly, and turn it over often. Fry slowly over medium heat for 5 to 8 minutes.

3. Crispy radish balls, ingredients, half a white radish for rent; 500 grams of minced meat; cornstarch to taste; Appropriate amount of oyster sauce; Light soy sauce to taste; salt to taste; peanut oil to taste; A slice of ginger. Cut off half a white radish, peel it, wash the reeds and carry it clean, then cut it into pieces, then shredded, and finally the small radish grains (I think this is the fastest way to manually cut the skin into pieces, and I feel that I can stay in the kitchen all morning, and my neck will be very painful), and the minced meat (the pork belly is a little leaner) is stirred with a machine. Add an appropriate amount of oyster sauce, light soy sauce, salt, cornstarch and mix well, after cutting the radish grains, put it and the minced meat together and then mix, when mixing, I use the method of making circles, one hand turns the plate, one hand uses a spoon to dial the meat and radish grains from the outside to the inside, wash the hand and pinch the meatballs, if you are worried that it will stick to the bottom of the plate, you can put some cornstarch to wipe the meatballs on the plate.

Maybe it's because my pork belly has oil, so it won't be very sticky, and I'm afraid of sticking to the pan before frying, so I have a little trick, use a piece of ginger to wipe the hot pan so that it won't stick to the pan. If you don't want the meatballs to break in the pan, it is recommended that you turn off the heat and wait for it to cool down before turning over. This will greatly increase the likelihood that the meatballs will be whole, turn them to the other side and fry them for 2-3 minutes.

Add some water, 1 3 high balls, cover the lid and simmer on medium heat for 2-3 minutes, slowly reduce the juice, and the delicious and crispy radish balls are perfectly baked.

Summary. How to make radish balls: 1. Prepare a few washed radishes, and then use a rubter to rub the radishes into shreds.

2.Bring water to a boil in a pot and blanch the grated radish. This is a green-skinned radish, which needs to be blanched, otherwise the taste will be a little bitter.

Cook the radish in the pot for about 20 seconds, then remove it from the water, and then rinse it again. 3.After washing the radish, squeeze the water out of the shredded radish.

Radish balls method: 1. Prepare a few washed radish, and then use a rubter to rub the radish into shreds. 2.

Hold the boiling water in the pot and blanch the shredded radish in it. This is a green-skinned radish, which needs to be blanched, otherwise the taste will be a little bitter. Cook the radish in the pot for about 20 seconds, then remove it from the water, and then rinse it again.

3.After washing the rasson, squeeze out the water on the shredded radish.

4.After squeezing the radish dry, trap it, and then cut it with a knife and put it in a pot, so you don't need to cut it too hard. Go down and beat 2 eggs into the bowl of the ruler, add salt to taste, then add a spoonful of five-spice powder, and then add a small amount of flour in several times and stir well.

After stirring well, add a small amount of cooking oil to stir it, and finally you can use your hands to form a ball. Come down and start frying in the pan.

5.Pour more oil into the pot, turn to medium heat when the oil temperature is 4 hot, squeeze out the radish balls with your hands, and turn to high heat after floating when the radish balls are just put into the pot. Keep frying the meatballs until they are golden in color, and then you can control the oil and remove them from the pan.

Okay, let's make this radish ball, the fried meatball is golden in color, crispy on the outside and soft on the inside, very cracked and delicious. It is the season to eat radish Hong, and eating more radish is very good for the body.