How to fry radish balls crispy and delicious

How to fry radish meatballs crispy and crispy:Ingredients: 1 white radish, 3 shallots or garlic sprouts, a little ginger, an appropriate amount of white pepper, an appropriate amount of salt, 1 egg, an appropriate amount of flour, and a little chicken essence.

Steps: 1. Insert the white radish into shreds, add salt and marinate it, grasp the shredded radish vigorously, grasp it softly, and marinate the water.

2. Chop the green onion or garlic sprouts and a little ginger separately, pour them into the radish, add flour, and beat in an egg.

3. Grasp evenly with your hands.

4. After mixing well, knead it into a ball shape or dig it in with a spoon spoonful by spoon.

5. Heat the cooking oil.

6. Add the radish balls.

7. Turn it with chopsticks, heat the oil and fry it in the pot, then change to medium heat and fry slowly.

8. After frying golden brown, the radish balls are almost cooked.

9. Use a colander to drip oil and put it on a plate.

Ingredients]: radish (preferably green radish), flour, cornmeal, cooking oil, salt, chicken essence, thirteen spices, eggs.

Production process]:

1. First of all, go to the market to pick 1 fresh radish (preferentially select green radish (green skin), followed by ordinary white radish), clean it, rub it into filaments with a silk grater, pour it into hot water and blanch it for 1-2 minutes and then quickly take it out, so that the fried radish balls have two purposes: one is not easy to fry paste, and the other is that the taste is not bitter and greasy, which is a very practical trick, and the older generation is doing this.

2. Then, take out the blanched radish, and quickly put them into cold water (after cooling, the shredded radish can not only keep the color bright green, but also the taste will become more crispy), dry the water, and then put them on the cutting board, chop them into more finely chopped ends, and put them in a pot for later use, as shown in the picture above.

3. Then, first put a little salt, chicken essence, thirteen spices in the basin, and then beat in 2 fresh eggs (one is to increase viscosity, the other is convenient for puff pastry), at the same time, find a pair of chopsticks to stir them in the same direction, and finally, add 1 spoon of cornmeal, and 1 spoon of flour (the ratio of the two raw materials is: 1:1), fully mix well and set aside, so that the radish balls mixed out not only do not taste "greasy", but also maintain the crispy taste on the outside and tender on the inside, and the golden and attractive appearance.

4. Pour "wide oil" into the pot (be sure to keep it absolutely clean to avoid peculiar smell), when the oil temperature is raised to 5 into heat, then find a clean spoon to scoop the radish balls into it one by one, and keep the medium and low heat throughout the whole process "dipping and frying" until they are all floating, and quickly remove them.

5. After the oil temperature is raised in place again, quickly pour them into the hot oil and fry them for 5-8 seconds.

1. In the process of frying radish balls, pay attention to controlling the heat, the frying time should not be too long, as long as the radish balls float up and appear golden brown, you can fish out the radish balls. It is best to make radishes with the skin on, which can retain more nutrients and make the color more vibrant.

2. Radish balls are made from radish, flour, starch and other ingredients. There are many types of radish, you can choose carrots, white radish, carrots, etc. No matter what kind of radish you use, be sure to choose a fresh one, because if it is a radish with a rotten scar, then it will affect the taste.

3. When making radish balls, cut the radish into shreds, and you can also cut them into minced pieces, if you cut them into shreds, the fried meatballs will be a little fluffier. In the process of making radish balls, you can add some of your favorite ingredients, such as diced tofu and minced meat, which also taste very good. When frying the meatballs, the oil temperature is heated to 80% hot, change the heat to low heat, and then put the meatballs into medium heat and fry them.

4. Fried meatballs should be eaten while they are hot, the taste of the meatballs at this time is the best, the shredded radish is soft and soft, and it has a little toughness. If you feel that the meatballs are a little hot, you can eat them slightly cold to avoid being burned. In addition, in the process of eating meatballs, you can mix some balsamic vinegar and oil chili peppers to eat, and the taste is even better.

In daily life, many people like to eat radish balls very much, but many people say that when they make radish balls, they often make the balls that are not formed, and I will share with you today that many people may have made a wrong step, that is, do not add water to it when making radish balls. Everyone knows that radish contains a lot of water, if you put salt in it, it will make the water in the radish run out, and when making radish balls, we also have to add one thing, which can effectively prevent the water in the radish from running out, so let's take a look at the specific production method.

Carrot meatballs. Ingredients: radish, coriander, salt, pepper, vegetable oil, eggs, flour.

Production method: 1. Take a fresh large radish, we will cut off the two ends, then clean the radish and cut it into thin slices, and finally cut the radish into shreds, so that the radish is chopped into small pieces and placed in the pot, and then take a handful of coriander, chop it and put it into the radish cubes.

2. In this way, we add a spoonful of edible salt, a spoonful of pepper and an appropriate amount of vegetable oil to the radish cubes, stir it clockwise with chopsticks, and finally beat an egg and stir it well.

3. After stirring all the ingredients evenly, then put in two handfuls of dry flour, you must be careful not to add water to the radish, because after the radish is added with salt, the water will continue to come out, stir until it is half dry and half wet, and put it aside for later use.

4. Put an appropriate amount of cooking oil in the pot, when the oil temperature reaches 50% hot, then we put on disposable gloves, put the adjusted radish filling in the tiger's mouth, squeeze out the balls, and scoop it into the oil pot with a small spoon. When scooping the meatballs, you can dip the spoon in some water to prevent the batter.

5. After all the meatballs are fried and set, then fry until the meatballs are fried on both sides and take out the dry oil, if you feel that the meatballs are not crispy enough, you can wait until they are all fried and then put them in the oil pan and fry them again.

That's all for today's sharing, everyone must be careful not to put water into the radish when making radish balls, because after the radish is added with salt, the water will continue to come out, if you put in the water, it will be the radish out too much water, so you need to put too much flour, so that the fried radish balls are not delicious.

Summary. Dear, you can drain the fried radish balls and add cornstarch appropriately, so that they are fluffy and delicious, and the steps will be pushed for you later.

Dear, you can drain the fried radish balls and add cornstarch appropriately, so that they are fluffy and delicious, and the steps will be pushed for you later.

Ingredients for fried radish balls: 300g of green radish of Li Ju, 200g of carrot, 100g of flour, 80g of corn starch, 10g of baking soda, 5g of salt, 4g of pepper, 2 eggs of medium and hungry chicken.

How to fry radish balls Steps:1Add an appropriate amount of salt to the shredded green radish and shredded carrot in the sedan carrot, mix evenly with your hands, chop it into minced pieces, chop it and put it in gauze, squeeze out the excess water inside, squeeze out the water and put it in a large bowl for later use.

2.Crush the tofu and put it in a bowl, chop the coriander into minced pieces, beat two eggs, add salt, thirteen spices and pepper, and stir well. 3.

After mixing well, add an appropriate amount of cornstarch, add a little baking soda, add a small amount of flour many times, stir well, and mix into a viscous shape. 4.Heat the oil in the pot, the oil temperature is hot, take an appropriate amount of filling to squeeze out the meatballs from the tiger's mouth, put them in the oil pot, stir the meatballs with chopsticks after floating, fry the meatballs thoroughly and fry them thoroughly, and fry them until they are golden and crispy.

Here's how to make fried radish balls fluffy and delicious:1. Soak the vermicelli in warm water until soft, wash and peel the radish, and wash the green onions and coriander.

2. Rub the radish shreds, and you can chop them again after wiping the shreds. Vermicelli, parsley, chopped green onions.

3. Mix all the cut ingredients, add salt and monosodium glutamate.

Sichuan peppercorn noodles, eggs. Then stir. Add the flour, yeast and baking soda.

Be careful to stir the dish before adding the flour, yeast and baking soda.

4. Mix the dough until viscous. You can stir with chopsticks first, then with your hands. When mixing noodles, you don't use water, and you use chicken broth, and the meatballs will be delicious.

5. Add the lid and let the dough rise for 10 minutes.

6. Put oil in the pot, heat it over high heat, and burn it until it is 8 hot, that is, hover over the pot with your hand and feel the heat, you can put the balls.

7. Grasp the dough by hand, squeeze out the balls with the tiger's mouth, then cut them off with a spoon and put them in the oil pan.

8. Fill a pot of meatballs for about two minutes. I have a lot of ingredients, so I need to fry them in two pots.

9. After the balls are filled, turn to medium heat for 5 minutes, or see that the balls are almost floating, and you can get out of the pot.

How to make radish balls crispy and delicious:Ingredients: 2 large radish.

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, a little thirteen spices, a little monosodium glutamate, an appropriate amount of oil, and an appropriate amount of flour.

Steps: 1. Select two large radish, remove the tail and the leaves on the top, then clean them and peel them into shreds.

2. Put a pot of water in the pot, boil and blanch the shredded radish in the water.

3. Prepare chopped green onion and minced ginger.

4. Add chopped green onion, minced ginger and seasoning to the shredded radish with water.

5. Sprinkle about half a scoop of dry flour on the shredded radish and mix it well with your hands.

6. Grab a little shredded radish with your hand and hold it firmly to form.

7. Put an appropriate amount of oil in the pot, put a chopstick when the oil temperature reaches the temperature, and there are bubbles around the chopsticks.

8. When the balls slowly float up, you can scoop them up with a leaky net.