The taste in the memory of the post 80s, how to make homemade fried radish balls?

When I was a child, I loved to eat fried radish balls because there was less meat at that time, and it took a long time to eat secondary meat. When I was hungry, my mother would make fried radish balls for me to satisfy my hunger.

Actually, I don't usually like to eat radish, but when the radish is made into balls, it is very delicious. When my mother made fried radish balls, she first rubbed the radish into shreds. There are those who sell the kind of wiping tools, and the silk rubbed out with this tool is thin and soft, which is convenient for later operation. <>

After wiping, the radishes are salted out of the water, and finally the water in the radishes is squeezed clean by hand to make the shredded radishes turn into balls. After squeezing the water, put the shredded radish into a large basin, add salt, cooking wine, monosodium glutamate, and light soy sauce and stir well. Don't add ginger and chopped green onions, because the radish will absorb the flavor, and the flavor will not taste good.

After mixing well, one more important thing is to add meat powder. Meat powder is sold in spice shops, and when meat powder is added, the radish will have a meaty flavor when it is fried. Add an appropriate amount of meat powder, add a little raw starch, and stir vigorously to mix well. <>

At this time, heat the oil in the pot, and when the oil becomes three layers of heat, squeeze the prepared radish into a small ball and fry it in the oil pan. When it is six or seven years old, take it out and put it aside to control the oil. After all these meatballs are fried, they are all poured into the oil pan and complicated, and this time they will be fried thoroughly.

After frying, take it out and hide it in a container, and generally the freshly fried radish balls are very soft, and they will become hard when they are cool. The most critical step of croquettes is to fry them, because if they are not fried well, they will be fried or too hard. <>

So this is definitely a technical job, the first thing is to control the oil temperature, the oil temperature should not be too hot. Also, you have to fry it twice, don't think about it all at once. The fried meatballs can be eaten dry or made into soup, depending on personal taste.

Generally, the radish that we fried radish balls is the kind of carrot, and green radish is rarely used. Because the water of green radish is too large, it should not form a clump.

Shred the white radish, add a little salt to marinate the water, squeeze out the water, then add flour, eggs, salt, cumin powder, pepper, cooking oil, stir well, a little paste, use a spoon to make a circle, heat the oil in the pan, fry it on low heat until golden brown, and you can eat.

Rub the radish into shreds, marinate it with salt for half an hour, then put in an appropriate amount of flour, add water, and various seasonings, then form a ball, and fry it in the pot until golden brown on both sides.

Wash and shred the radish, add salt, ginger powder, eggs, and flour and stir well. Roll into balls, heat the oil and fry in the pan. Very tasty.

Radish is also our home-cooked dish, eat more, radish it is also eaten in many ways, it can be fried to eat, can also be stewed soup drink, can also be used for croquettes, so when we make croquettes, relatively speaking, it is relatively simple, first of all, we prepare a fresh radish, any color radish can be used for croquettes, we can also use cyan radish, first of all, the radish is cleaned and then there is no need to peel it, and then rub the radish into shreds.

1. You don't need to put a drop of water to make radish balls.

First we rub the radish into shreds, then put in two eggs, an appropriate amount of oil, an appropriate amount of green onions, ginger and bean drums, thirteen spiced sesame oil, salt flour. Then put it in the radish and stir well, so that the radish filling is ready.

2. Then heat the oil and put in an appropriate amount of oil.

We first heat the oil to fifty percent hot, and then add shredded radish balls, one by one put them in the oil to fry, and when they are fried until both sides are golden, they can be fished out, and our fire can not be opened too big, if it is too big, it is easy to fry the radish balls outside and scorch, and the inside is not cooked.

3. Fried radish balls are also relatively simple.

We make this radish balls, which is relatively simple, and he doesn't need to put too much seasoning, and the radish balls are also vegetarian, and we are not afraid of gaining weight when we eat them.

Usually we can also make more dishes about radish at home, because radish is also very good to the human body, it can also play a role in aeration, so if we make radish at home, we can also use radish to cold dress, cold radish is also very delicious, first we prepare a fresh radish to rub it into shreds, and then put some edible salt on it, squeeze out the water inside and squeeze it dry, and then put in garlic puree, millet spicy soy sauce for mixing, The shredded radish made in this way is also very delicious.

First we need to rub the radish into shreds, then add two eggs, green onions and soy sauce, then add thirteen spice oil salt flour, and then stir, so that the radish filling is ready. Then heat the oil until it is 50% hot. Then add shredded radish balls, put them into the pot one by one, fry them and take them out.

If you want to make it at home, the first thing is to wash the radish and squeeze it into special pieces, and then we add some condiments, and then slowly stick these particles into a ball. Then put it directly into the oil pan and fry it.

When you are at home, you should cut the radish into shreds, put some eggs and oil in it, then add flour, stir constantly, adjust the filling, then knead it into a ball, and finally heat the oil in the pan, put the dough in it, fry it until golden brown on both sides, and sprinkle sesame seeds on top.

After cleaning the white radish, then chop it into minced pieces, add some starch, add some minced meat, add an egg white, add some pepper powder, add some five-spice powder, add some salt, add some oyster sauce and stir evenly, and fry it directly in the oil pan.

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.

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.

The authentic way to make fried radish croquettes is as follows:

Ingredients: radish, eggs, flour, salt, pepper, light soy sauce, oyster sauce.

Method: 1. A green radish, first cut into uniform filaments, then cut into dices, put it in a basin, and beat 1 egg.

2. 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.

3. Add 5 grams of light soy sauce, add 5 grams of oyster sauce, and prepare a piece of steamed bread, cut into diced radishes will precipitate part of the water, the whole process does not need to add water, after the filling is ready, we prepare croquettes. Placed in a basin, the steamed buns can make the fried meatballs more fluffy. Grab a handful of flour and mix evenly to give the filling a flavor.

5. Heat the oil in the pot, the oil friend book temperature is heated to 5 into the heat, when the oil surface is slightly smoking, grab a handful of fillings, squeeze them into balls from the tiger's mouth, dig into the pot with a small spoon, and <>

6. After the meatballs are finished, dig and bury, turn on medium-low heat, gently shake the wok to prevent the meatballs from sticking to the bottom of the pot, keep the medium-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.

8. Increase the oil temperature to 6 into heat, smoke on the oil surface, pour the meatballs into the pot, take out after 30 seconds of re-frying, the color of the fried meatballs is more browned and the taste is crispy, put the fried meatballs into the plate.

Ingredients: radish, egg, flour, baking powder, salt, oil.

1.Rub the radish into shreds, add a pinch of salt, grasp it with your hands and marinate for a while. After 10 minutes, squeeze out the water.

2.Pour in the flour, beat in the eggs, add salt and spiced noodles. Flour score several times to pour in so as not to pour too much at once.

To make the meatballs fluffier, add half a scoop of baking powder.

3.Mix well. Smell the taste to see if the saltiness is appropriate.

4.Pour oil into the pan, six or seven minutes hot, but not smoke. Use a spoon to scoop out the small balls and fry them in the pan, leaving them untouched when you first put them in. Wait until both sides are fried brown and yellow, and then remove from the pan.