The home cooked practice of green carrot balls, the practice of mung bean radish balls

Deep-fried radish meatballs.

Ingredients: 800 grams of radish.

Adjuncts: 1 egg, 55 grams of flour.

Seasoning: 3 4 tsp salt, 3 grams of ginger, 10 grams of chives, a pinch of pepper.

Preparation of fried radish meatballs.

1.Prepare the ingredients and wash the radish, chives and ginger.

2.Rub the radish into shreds and mince the green onion and ginger.

3.Now the radish is very hydrated, squeeze out the water with your hands, put the carrot back into the pot, beat in an egg, and add the green onion and ginger.

4.Once well mixed, add the flour. Remember not to use too much flour, otherwise the prepared meatballs will not taste good and the batter will be mushy.

5.Mix well again, add salt and a small amount of black pepper to taste (season before frying, otherwise the water will come out after adding salt).

6.Heat the oil in a hot pan, after 7 is hot, adjust to medium-low heat, put the balls in the oil pan with your hands, fry them until the surface is browned, and put them on the kitchen paper towel to absorb the excess oil. Served hot, it has a good taste, crispy on the outside and tender on the inside.

Cooking skills 1: It is best not to add heavy seasonings to the raw materials, so that you can eat the original taste of radish.

2. Don't put too much flour, otherwise the finished meatballs will be full of batter and the taste will not be good.

The home-cooked recipe for carrot balls is as follows:

Ingredients: 1 green radish, 1 egg, appropriate amount of flour, two handfuls of shrimp skin, a small spoon of Sichuan pepper powder, appropriate amount of salt, appropriate amount of green onion and ginger, and more peanut oil.

Step 1: Add an appropriate amount of salt to the rubbed shredded radish and marinate for a while to let the moisture in the radish come out.

Step 2: Squeeze the pickled shredded radish vigorously and pinch the water dry (this is very important, otherwise the water will come out later). Use a knife to chop the shredded radish, but be careful not to chop it too much and affect the taste.

Step 3, beat 1 egg in shredded radish, add light dried shrimp skin, add 5 grams of pepper powder to increase the flavor of the taste, and then add 2 grams of chicken essence to season and increase freshness (it is best not to put chicken essence at home), no need to put salt, the seasoning taste is enough.

Step 4: Stir all ingredients well.

Step 5: Add the chopped green onion and ginger in advance, and then you can add flour.

Step 6, see that the radish filling can be scooped into a ball-like state with a spoon, I like to rub the ball first, rub tightly or it will fall apart, so that it is easy to control the heat of frying in the oil pan together.

Step 7: After the wok is hot, pour in the peanut oil, and when the peanut oil is heated to 60% (about 120 degrees), you can try it with chopsticks, rub it into the oil pan and make a lot of small bubbles. You can turn off the heat first, and then turn on the low heat when the balls have fallen, so that the oil temperature of this batch of balls is about the same.

Step 8: Fry slowly over low heat, during which you should gently turn it with chopsticks to avoid sticking together, and wait for the balls to float up. This meatball is very well cooked.

Step 9: Drain the oil.

Step 10: Both cold and hot are delicious.

Mung bean balls to share.

Ingredients: 1 radish, coriander, cooking oil, salt, pepper, allspice, mung bean flour.

Specific methods:1Rub the washed radish into shreds for later use, white radish, green radish and carrot, choose according to personal taste, and chop the shredded radish with a knife for later use.

2.Put the chopped radish into a pot, then chop the washed coriander (an appropriate amount) for later use, add the coriander to the crushed radish, and the radish balls made with coriander are more delicious.

3.Then add a spoonful of salt, pepper, allspice powder, a little cooking oil, and stir all the ingredients with chopsticks to set aside.

4.Stir well, sprinkle in an appropriate amount of dried mung bean flour, stir while pouring, and stir until it becomes viscous.

5.Now we start to fry the croquettes, boil the wok dry, add an appropriate amount of cooking oil after boiling, the amount of oil can be larger, try the oil temperature, turn off the heat after the oil temperature is 50% hot.

6.Put the finished meatballs into the pot, turn off the heat and then fry the meatballs, so that the color of the fried meatballs is consistent, and then turn on medium heat to fry the meatballs after they are finished.

7.After frying, gently push it with a spatula to heat it evenly, fry it until the color is golden brown, remove the oil, and put it on a plate, a crispy and delicious radish balls are ready.

The home-cooked recipe for green radish balls:Ingredients: half a green radish, 150g of pork filling, 1 handful of vermicelli, 1 egg, a little minced ginger, a little white pepper, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of soybean paste, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of sesame oil, 1 tablespoon of water starch.

Steps: 1. Prepare the materials.

2. Beat 1 egg, a little white pepper, minced ginger, cooking wine, light soy sauce, oyster sauce, soybean paste into the pork filling, add a little salt, and stir well.

3. Add chopped green onion to the meat filling and pour in 1 teaspoon of water starch.

4. Beat evenly.

5. Wash the green radish, peel and shred.

6. Take the meat filling and squeeze out the meatballs from the tiger's mouth, scoop the meatballs into the water with a small spoon, and remove the meatballs after they are set. You can also make meatballs directly in a casserole, skim off the foam after boiling, and then add shredded radish and vermicelli.

7. Add water to another casserole, put the meatballs to boil, add the shredded green radish and cook.

8. Put in the vermicelli and cook, add salt and sesame oil before cooking.

9. Finished product drawing.