How to make the rabu balls How to make the rabu balls

Radish balls are one of the most popular folk dishes, which are made by rubbing radish into thin strips, squeezing out the water, mixing eggs and flour, and deep-fried with coriander and minced green onion and ginger until a golden brown. Although it is a fried food, it does not have a greasy feeling because of the light ingredients. Of course, the main ingredient for making radish balls is radish, many people like to use white radish, but I love this kind of green radish, green and watery, with a sweet finish with a little spicy, more flavorful than the bland white radish; The task of matching the color of the carrot in this dish is a little more than the taste, and the red and green ingredients are more likely to awaken people's appetite for early spring revival.

1.Prepare all the ingredients.

2.Shred the radish, chop it with a knife, chop the green onion, chop the green onion.

3.Put the chopped radish, minced pork, put in a basin, add flour, eggs, pepper, salt.

4.Stir all ingredients to combine.

5.Put on disposable gloves, grab a handful of the mixed filling, squeeze out the balls with the mouth of your hand, and put them on the spoon.

6.Heat the oil, add the squeezed meatballs, and fry until golden brown.

7.Let's eat.

Rub the radish shreds, 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 radish into small pieces. Wash the soybean sprouts and cut everything. Mix the radish and soybean sprouts, put the soy sauce, thirteen spices, and eggs well, and then put a small amount of flour and starch in it many times.

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.

How to choose a large turnip:

Under normal circumstances, radishes that absorb less water during growth have smoother skin and delicate flesh, so everyone chooses a smooth skin when buying radish. We often hear people around us say that the radish we buy is bran, and we can't eat it at all, so we should choose a radish that is larger and heavier when buying a radish, and it has a heavy feeling in the hand. When buying a radish, we can break it open to see the lead, if there are many small holes in the port of the radish, it means that the radish has begun to hollow, and it is resolute not to buy such a radish, if the port is very smooth, it means that this is a fresh radish.

If you see a radish with translucent patches when you buy it, don't buy it, it means that such radish is not fresh, and it may have been frozen, and it has little nutritional value. We buy radishes as much as possible to buy medium-sized and small, because such radishes have firm flesh, a particularly good taste, and are very nutritious.

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

30 grams. Excipients: cumin powder.

Appropriate amount, thirteen spices.

Appropriate amount, salt to taste.

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 and pepper.

Two eggs, cornstarch, 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.

5. Remove from the pot and put on a plate, and the radish balls can be made.

Method: 1. Chop the ham after cooking.

2. Cut the radish into cubes. Then cut into balls. Cut them all.

3. Pour the radish balls into boiling water and cook for about five minutes. Remove with a colander and soak in cool water.

4. Put it in a bowl, add soup or water (if you add water, you should put a coffee spoon of chicken essence, and you don't need to put MSG in the sauce), and steam it in a steamer for more than 20 minutes.

5. Pour the soup in the bowl into the wok after it is taken out (those who like more soup can add more soup when steaming, and I add less).

6. Add the condensed milk to the soup. After boiling, pour in the radish balls, thicken and drizzle with sesame oil, pour into the ham, and shovel well.

7. Shovel evenly and put on a plate, in order to look good, and then sprinkle with ham minced meat.

Radish is rich in nutrition and has a certain therapeutic effect, such as in the prevention and prevention of epidemic encephalitis, gas poisoning, summer heat, dysentery, diarrhea, hot cough with blood and other diseases. The radish balls are cute, easy to make, light and refreshing, and can be eaten as breakfast with a feeling of fullness.

This practice of radish balls originates from a flavor snack in Ningdu County, Ganzhou, Jiangxi Province, and is also a folk custom that every household makes on Chinese New Year's Eve. On the first day of the Lunar New Year, you can eat fast without killing, you can make vegetarian meatballs, do not put meat and green onions, and fry them in oil It is also very fragrant.

Here's how to make the radish balls:Tools Ingredients: 3 green onions.

1. Wash one carrot and rub it into shreds.

2. Finely chop the green onion. Coarse.

3. Shredded radish with chopped green onions, thirteen incense bridge stool molds, and salt and stir well.

4. Put the flour and stir well.

5. Fry in hot oil.

6. Remove the oil control and put it on a plate.

Here's how to make the radish balls:Ingredients: flour, thirteen spices, eggs, salt, carrots, green radish, light soy sauce. Summoning the ants.

1. Peel and shred a green radish and half a carrot, sprinkle with salt, mix well and marinate for half an hour.

2. Wrap the pickled radish by hand or gauze to squeeze out the excess water.

3. Put the board and chop the shredded radish, and the slightly larger particles taste chewy.

4. Put the chopped radish into a container, an egg, minced green onion, ginger and garlic, thirteen spices, salt, and oyster sauce and mix evenly.

5. Add flour, the ratio of flour and starch is 3:1.

6. The oil temperature is at most 50% hot, pinch it with your hand, and put it into the oil pan with a spoon.

7. After frying in one pot for two minutes, remove it, raise the oil temperature and fry it again for 30 seconds! The crispy and fragrant radish balls are fried.

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.

Radish balls are a very common way to make meatballs, the taste is still very good, and the taste is also very good, and there will be a very strong aroma of radish. So, what is the recipe for radish balls? When we make radish balls, we should choose white radish, then remove the skin of the white radish and cut it into shreds, and then put the shredded white radish into a container and add salt to marinate for about two hours, at this time, pour the flour into the container and mix it with the shredded white radish, turn it evenly, add some minced meat, salt, monosodium glutamate, sugar, light soy sauce, pepper, five-spice powder and other seasonings, and then knead it into balls one by one, put it into the oil pan and fry it.