How to make fried radish meatballs, how to make fried radish meatballs

Ingredients: 1 green radish, 1 ham sausage, 1 egg, appropriate amount of flour Accessories: appropriate amount of blending oil, a little salt, a little white pepper, a little five-spice powder, a little chicken powder, a little chopped green onion.

1.Wash and peel the green radish.

2.Cut into thin strips with a planer and add a little salt to marinate the water.

3.Squeeze out the shredded radish, add the pre-cut ham and stir-fried, eggs, white pepper, five-spice powder, chicken powder and chopped green onion and mix well.

4.Add some flour.

5.Stir to combine.

6.After the oil pan is heated, add the prepared radish balls.

7.Fry until golden brown, remove and blot the oil with a kitchen paper towel.

8.Eat.

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

Seasoning:

Salt, white pepper Preparation:

Peel and shave the radish into shreds, grasp it with a little salt, marinate it for a while, and drain the water; Chop the lard residue, dried shrimp, shiitake mushrooms and lean meat and stir-fry in a pan until fragrant; Mix all the ingredients well, season and sprinkle some white pepper, finally add cornstarch, mix well, and knead into balls with your hands. It can be steamed or fried in oil. Steamed radish balls, sweet; Deep-fried radish balls are delicious to eat, and they are also a side dish or stewed soup, and they also taste very good.

Fried radish balls, delicious and tricky.

Material. 250 grams of large radish, 1 egg. 1000 grams of seasoning oil (about 75 grams), 1 2 tbsp soy sauce, 1 2 tsp refined salt, 1 3 tsp monosodium glutamate, a little pepper, green onion, minced ginger, appropriate amount of starch, 1 tbsp pepper salt.

Method. 1. Wash the large radish, peel it, rub it into thin wires with a scrubbing board, then chop it with a knife, add soy sauce, refined salt, monosodium glutamate, pepper, eggs, green onions, minced ginger, and water starch and stir evenly for later use.

2. Squeeze the salted egg yolk balls with the stirred radish filling, fry them in the hot oil, which is light yellow, remove them, drain the oil, put them on a plate, and serve them with pepper and salt.

Turnip balls are home-cooked recipes.

Ingredients: white radish, salt, peppercorn powder, flour, eggs.

Steps:1Rub the shredded radish, squeeze out the water with your hands, and chop the shredded radish a little.

2.Add salt, peppercorn powder, flour, mix, and add an appropriate amount of egg wash according to the degree of dryness.

3.Stir it into a sticky shape, and feel that the shredded radish can be stuck together by the batter, and there is no soup.

4.Dip your hands in water and form balls of radish batter.

5.Heat the oil pan to five or six percent, put the meatballs in the net oil pan, and fry them over medium heat until the surface is slightly golden brown. If you like to eat crispy, remove the meatballs, continue to heat the oil until it smokes, and fry the meatballs again.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

Ingredients: 1 white radish, half a carrot, appropriate amount of soybean sprouts, appropriate amount of ginger, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of peanut oil, appropriate amount of green onion.

Steps. 1 ] Appropriate amount of soybean sprouts;

2] minced ginger;

3] Cut the green onion into small pieces;

4] White radish, carrot (used in half);

5] Rub the white radish into thin strips;

6] White radish, carrots, soybean sprouts in pots;

7 ] Minced ginger and chopped green onion in a pot;

8 ] Salt to taste, pepper powder to taste. Sichuan pepper powder can be put a little more;

9 ] Grasp the water evenly;

10 ] Appropriate amount of flour;

11 ] Copy into soft vegetable balls. If the soup of white radish is enough to mix, you don't need to add water, if there is too much flour and it is too viscous, add some water;

12 ] A little baking soda, add a little water to melt and pour over the vegetable dough;

13 ] Mix well and fry;

14 ] Heat an appropriate amount of oil in the pot;

15 ] Take an appropriate amount of vegetable balls and form them into balls of moderate size;

16 ] Fry in oil over medium-low heat. From time to time, use chopsticks to make it more evenly fried;

17] Fry until golden brown;

18] Remove the oil and serve on a plate.

Ingredients: 500 grams of fresh radish, 250 grams of peeled pork belly, 5 grams of refined salt, 2 grams of soy sauce, 2 grams of Shao wine, 75 grams of flour, 5 grams of minced green onion and ginger, 500 grams of cooked lard (about 100 grams), 2 grams of pepper salt, 2 grams of monosodium glutamate.

Method 1: Wash the radish, peel off the skin, cut it into hob pieces, blanch it in a pot of boiling water until it is seven mature, remove and squeeze out the water, chop it into pieces with a knife, and put it in a large bowl.

2. Wash and chop the pork, also put it in a radish bowl, then add Shao wine, refined salt, monosodium glutamate, flour and a little water, and mix to make a filling.

3. Put the pot on the fire, scoop in the cooked lard and burn it until it is 60% hot, squeeze the filling into small balls by hand, put them into the pot one by one, fry them until they are light yellow and the shell rises, pick them up and put them on the plate, and sprinkle them with pepper and salt.

Prepare one or two white radishes or green radish, peel and wash, plane out the filaments, add enough water to the pot, boil over high heat, put the shredded radish in, boil again until the water boils and take it out, remember not to cook for too long, just blanch soft and not too hard, it is not recommended to cook rotten, otherwise the taste is poor;

Take a shower with shredded radish, squeeze out the water of the shredded radish with your hands, and chop a few knives slightly on the board, without particularly crushing, the little finger is as long as you can, so that the balls are fluffier;

Add salt, thirteen spices, chicken essence, eggs to the shredded radish, stir well, it is recommended to put the seasoning and then put the eggs after the taste, the taste is lighter and more fragrant, if a large radish, with two eggs, the eggs can not play a fluffy effect.

too little; After stirring, rub out the dregs of a steamed bun and put it into the shredded radish, stir well, and then put a little sweet potato starch and a little.

Flour stirring, flour and starch are essential, but the amount should not be too much;

After putting it down, stir well, the filling is sticky and a little thin, this state means that it is just right, if it is particularly thin, it is okay.

Put a little more steamed bun dregs, and if the stickiness is not good, put a little more flour;

Find a deep pot, add enough cooking oil, turn off the heat when it is heated to fifty percent, and then immediately use your hands to make the balls, pay attention to the balls, make sure that there are gaps in them, not so tight, loosely glued together, and put them in the pot;

After putting some meatballs, turn on medium-low heat, fry until the meatballs are set, toggle the meatballs, and fry them until the meatballs are golden and fished out, and the meatballs are fried;

Serve on a plate.

1. Peel and wash the radish, cut it into shreds, wash and chop the green onions, ginger and garlic into minced pieces.

2. Add an appropriate amount of salt to the shredded radish, stir thoroughly, then squeeze out the water, add minced green onions, minced ginger and minced garlic and chop them together.

3. Put an appropriate amount of flour in the basin, add salt, chicken essence and other seasonings, add water and stir into a batter, add chopped radish, green onions, ginger, garlic and stir well.

4. Pour an appropriate amount of oil into the pot, heat it, then squeeze the stirred meatball materials into balls by hand, put them in the oil pan, fry them until the skin of the meatballs is golden, and then remove them and put them on a plate.

Ingredients: 2500 grams of white radish, 500 grams of minced pork belly, 300 grams of flour, appropriate amount of thirteen spices, 5 grams of salt, appropriate amount of monosodium glutamate, 1500 grams of rapeseed oil, and the preparation step (1) Brush the white radish;

2) Finely chopped; (Actually, it tastes better when cut into small cubes).

3) Add salt, mix well and marinate for a while;

4) Chop the pork belly into minced pieces and pour them into the marinated white radish;

5) Add flour, minced ginger, thirteen spices and monosodium glutamate;

6) Stir well;

7) Heat the oil in a pan until it is 60% hot;

8) Chop the freshly mixed white radish and knead it into balls by hand;

9) Put it in a frying pan and turn to medium heat;

10) Continue to put in the meatballs until half of the oil amount;

11) Fry the meatballs over high heat until they float up and turn golden brown, then remove and drain the oil.

Tips I'm too lazy to chop white radish, it's ground in a meat grinder, it's too broken, the taste is not so good, it's better to cut it into * with a knife!

Ingredients: 1 carrot, appropriate amount of flour, 3 eggs, appropriate amount of salt, appropriate amount of pepper, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of chicken powder, appropriate amount of sesame oil, appropriate amount of cooking oil.

Steps: (1) Prepare carrots, eggs, green onions and ginger;

2) Wash and slice the carrots;

3) Re-shred;

4) Re-chop;

5) Chop the chives and chop the green onion and ginger;

6) Put the chopped green onions, ginger, carrots and eggs in a bowl;

7) Add flour, salt, pepper, allspice powder, chicken powder, sesame oil, stir into a paste and set aside;

8) Heat the pan with cold oil and heat over high heat;

9) When the oil is hot, start the croquettes: squeeze out a small round ball with your left hand, put the small round ball into the pot with your right hand, and repeat this action until the batter is finished;

10) Fry until the golden meatballs float up, then fry them, and take them out to control the oil;

11) Wait until all the meatballs are fried and then fry again; (About a minute) (12) Take it out and put it on a plate, taste it, it's charred on the outside and tender on the inside!

Tips: Don't make the batter of croquettes too thin, too thin the croquettes will not be formed, and you can't be too thick. The re-frying of the meatballs is to make the meatballs charred and taste better.