How to make carrot meatballs delicious, carrot meatballs are made

No more frying, steaming is healthier!

Ingredients: 1 carrot, 300 grams of fat and lean meat filling, 200 grams of tofu, 3 shallots, 1 piece of ginger, 3 coriander, 5 grams of conghu salt, 5ml of light soy sauce, 5ml of oyster sauce, a small amount of white pepper, 2 grams of Sichuan pepper powder, 2 grams of thirteen spices, 1 egg, 20 grams of corn starch, 1000ml of croquette oil.

Step base feast: 1. Prepare the fat and lean meat filling and put it in the basin.

2. Prepare half a piece of tofu.

3. Prepare shallots, ginger, coriander and carrots.

4. Fork the carrots into thin strips.

5. Squeeze the shredded carrots, squeeze out the water from the carrots, and put them in a basin.

6. Finely chop the green onion and ginger and coriander into a pot.

7. Dice the tofu and put it in a bowl.

8. Add salt, oil, light soy sauce, Sichuan pepper powder, thirteen spices, white pepper, eggs, corn starch.

9. Put on disposable gloves with the seepage and mix the filling evenly.

10. Roll the minced meat into small round balls.

11. Pour oil into the pot, heat it to 50% heat, and put the meatballs into the pot one by one.

12. Fry the meatballs over medium heat until golden brown, and then pour oil over about 4-5 minutes to remove them.

13. Put the fried meatballs on the oiled paper to absorb the oil.

14. a finished product.

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.

1.Put half a pound of minced meat into a dish.

2.1/2 carrot, shredded.

3.Put water in a pot, add the shredded carrots after the water boils, and blanch until soft.

4.Remove from cooling.

5.Place the shredded carrots on a cutting board and finely chop.

6.Add refined salt, light soy sauce, chicken essence, chopped green onion, minced ginger, cooking wine, sugar, and stir in one direction for maximum strength.

7.Put an egg in the stirred meat filling and whip vigorously. (I could put an egg white, but I wasted the egg yolk, so I put it all in).

8.Add 3 tablespoons of cornstarch and whip in one direction.

9.Add 3 tablespoons of flour and stir. (Be sure to stir in one direction).

10.Then add the chopped carrots and stir.

11.Add an appropriate amount of water and stir vigorously.

12.Add minced coriander and mix well.

13.Hold a spoon in your right hand, grasp the stuffing with your left hand, round the meat with the tiger's mouth in your left hand, and then scoop it out with a spoon.

14.Put enough vegetable oil in the pan, after the oil temperature is 6 hot, put in the meat meatballs, and turn the heat to medium at this time.

15.Fried meatballs.

The recipe for deep-fried white-fleshed radish balls is detailed.

Cuisine and efficacy: home-cooked recipes.

Malnutrition recipes.

Taste: Salty umami.

Process: Ingredients for deep-fried white-fried radish meatballs:

Ingredients: 150 grams of pork (fat), 250 grams of radish.

Excipients: 50 grams of starch (corn), 30 grams of egg white.

Seasoning: 120 grams of salad oil, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper powder, 10 grams of ginger juice, 10 grams of green onion juice Characteristics of fried white meat radish balls:

Crispy on the outside and tender on the inside, fat but not greasy. Teach you how to make fried white meat radish balls, how to make fried white meat radish balls to be delicious1

Chop the raw fat into a puree;

Cut the radish into shreds, blanch it with hot water, remove it and chop it in the floating water;

puree the fat and minced radish and stuffing;

Mix well with egg white, starch, salt, monosodium glutamate, peppercorn noodles, green onion and ginger juice;

When the oil in the pot is heated to 60% hot, squeeze the prepared filling into balls with a diameter of 2 cm;

Put them in oil one by one and fry them, remove them and put them on a plate for salt and pepper.

Tips for making deep-fried white meat radish meatballs:

This product has a frying process, and about 1250 grams of salad oil need to be prepared. Tip - Food Restraint:

Radish: Radish should not be eaten with ginseng and American ginseng.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

First of all, prepare the ingredients, an appropriate amount of white radish, pork, auxiliary ingredients, eggs, coriander, soy sauce, etc. Then the pork is washed and chopped, and the white radish is peeled and cut to the appropriate size, preferably shredded or chopped. Then wash some of the coriander and soak the white radish in clean water for about an hour.

Then beat an egg into it, stir well, chop the accessories, ginger, put it in the meat filling, add some cooking wine and soy sauce and stir well. If you want a better taste, you can add some sesame oil. You can put oil into the pot and fry, first fry the accessories, when the fragrance comes out, then put some soy sauce, and then put the white radish in.

When boiling, pour some soy sauce and seasoning into it. Then put some meatballs inside, cook over high heat, about 5 minutes, add some vinegar, pepper, and when cooked, you can eat.

When cooking, add eggs, it will taste better and smoother, and the meatballs will be more tender. It will also taste more sticky, and when cooked, it will not crack so easily. When stir-frying the seasoning, don't put too much oil, it will affect its taste, and it will taste very greasy.

After adding the eggs, beat the minced meat clockwise until the meat is sticky, and then add other seasonings.

When cooking, the ratio of eggs to meat filling should be adjusted, about 300 grams of meat filling plus one egg. If there is too much, it will become very thin and difficult to shape; If it's less, it won't have much effect. When cooking, the fat and lean of the pork should be even, don't choose those that are all lean or fat, about three points of fat and seven points of lean, so that the taste will be better, if all of them are lean, it will be very dry.

When putting the meatballs in the pot, be sure not to boil them before putting them, as they will easily fall apart. Generally, after all the meatballs are put down, they are boiled on high heat, which will make it easier to set. When making minced meat, you can put some starch and cooking wine into it, and the taste will be better and more refreshing.

When cooking meatballs, there will be some foam on the surface of it, and it will taste better to remove it with a spoon.

Here's how to make radish meatballs delicious:1. Prepare a white radish first, peel the white radish, rub it into shreds, and put it in a container.

2. Add an appropriate amount of salt and marinate for 10 minutes, then squeeze out the water.

3. Wash the mushrooms and carrots and cut them into small cubes.

4. Add an appropriate amount of cooking oil to the pot, add the ginger shreds and stir-fry until fragrant, then put the minced meat in and stir-fry until it changes color.

5. Add diced carrots and shiitake mushrooms, add salt, light soy sauce, dark soy sauce and oyster sauce to taste, stir-fry until the water dries, and let cool for later use.

6. Then pour it into a bowl of shredded radish, add the chopped shallots in advance and stir-fry evenly.

7. Then beat in 1 egg, add 1 tablespoon of oyster sauce and mix well.

8. Add a small amount of flour in batches and knead into balls.

9. Put it on the carrot slices and steam for about 10 minutes.

10. Then pour the sauce on the meatballs, the trick of meatballs is that the ingredients need to be stir-fried, which will remove the odor and make the meatballs more flavorful.

Preparation of pork meatballs and radish soup.

Grind the pork into minced meat, wash the radish and coriander, and prepare the seasoning.

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Cut the radish into round slices and cut it into 4 slices with a cross knife. Finely chop the green onion and ginger, cut the coriander into small pieces, and leave the egg white.

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Stir in an appropriate amount of water into the pork puree, pour in 1 tablespoon of cooking wine, 4 grams of salt, and stir in one direction.

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Add 2 tablespoons of June fresh oyster soy sauce, 1 tablespoon of oyster sauce, 5g of sugar, and continue to stir.

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Add 1 tablespoon of chicken juice, 1 egg white, green onion, minced ginger and 1 tablespoon of starch and stir quickly to strengthen.

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Add another 1 tablespoon of cooking oil and continue to stir vigorously.

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Add water to the pot and bring to a boil, add the white radish slices, cook until medium-cooked, remove and set aside.

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When the water boils in a pot for four or five years, reduce the heat. Squeeze out the meatballs from the mouth of the pork stuffing with your left hand, dig out with a spoon with your right hand, put them along the edge of the pot, squeeze all the meatballs, and bring them to a boil over medium heat.

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Cook until the meatballs float up, skimming off the foam.

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Pour in the boiled eight-cooked radish slices and add the remaining 1 gram of salt.

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Cook, sprinkle with cilantro when out of the pan. Radish meatball soup, meat and vegetable matching, the balls are delicious, the soup is light, and it is a good dish to eat in winter.

Radish meatballs are often made at home, wash the radish and insert it into shreds, blanch it and chop it, put it in the box, add seasonings such as meat filling, ginger, salt, thirteen spices, etc., then beat two eggs, put half of starch and half of flour, mix well and let it go for a while. The oil temperature is 5 into a hot and fried. Fry it from golden brown, increase the oil temperature and fry it for a while, it is very delicious.

Hello friends, radish meatballs generally need to be cleaned with radish, shredded and dried with hot water to sleep more, marinate the meat with fragrant bun oil for 10 minutes, add radish and condiments, stir evenly and add a little dry powder, so that the radish beef meatballs are very delicious beer.

Shredded radish is best when added to boiling water. Set aside and chop. Then set aside some rice.

Brother, stir evenly, put some flour on the ground. Stir and add some green onions, ginger and garlic to form a paste, which can be formed into a group and can be pinched out of the group. Put it in a pan and fry it.

What are the meatballs crispy and fragrant?

It's very simple, put less radish and more meat, and it is delicious no matter how you mix it well.

How do you make radish balls delicious radish? The radish and tofu are made with their own noodles, and they are very delicious.

Ingredient breakdown.

150 grams of pork.

Half a radish. A small slice of green onions.

Goji berries to taste. Pepper to taste.

Starch to taste. Light soy sauce to taste.

Sesame oil to taste.

Sugar to taste, salt to taste.

Salty and umami taste. The steaming process takes half an hour.

Easy difficulty. Steps to prepare shredded radish meatballs.

Prepare the materials. Add the pork to the minced green onion and finely chop. (Repeat a few times, it is better to chop to the gum) radish shreds.

Mix shredded radish with pork, whip until strong and season with salt, sugar, pepper and light soy sauce.

Add a few drops of sesame oil.

Add a spoonful of starch and mix well. (Radish has a lot of water, you don't need to use starch water, if the ingredients are very dry, add a little water).

I made 9 balls of the same size.

Garnish with wolfberries and steam for about 20 minutes.

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 also prepare a small amount of flour. Although there are not many ingredients to choose to make carrot balls, each ingredient requires some effort to prepare, and the right ingredients are chosen to make an authentic and delicious taste.

2. Carrot balls method.

Before making carrot balls, first of all, the carrot should be processed accordingly, first clean it, then chop it as much as possible, then mix it with flour or water together, and then put all the prepared seasonings and slide it in, kneading it into evenly sized dumplings. 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, and it is very important to control the heat and 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.