How to make fried radish meatballs, how to make fried radish meatballs

Here's how to make fried radish balls:

1. Any variety of radish can be croquettes, you can use one kind of radish, or a variety of radishes, I usually like "green with red", the color of the meatballs is good-looking, and the nutrition is richer. Wash the green radish and carrot, peel it, and rub it into shredded radish.

2. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add a spoonful of salt, pour in the shredded radish and blanch for 30 seconds, remove and drain.

3. Drain the shredded radish and chop it slightly with a knife without chopping it too much. Then add chopped chives, salt, and five-spice powder, and stir well with chopsticks.

4. Add an egg and a spoonful of starch to the shredded radish to increase the viscosity, and add 2 ingredients, that is, baking soda and breadcrumbs, and use chopsticks to stir the ingredients and seasonings evenly, and you can form balls.

5. Roll the adjusted filling into balls by hand and put them on a plate for later use. Pour an appropriate amount of oil into the pot and heat it, put in the meatballs when it is hot, don't move it first, fry it over medium-low heat for 2 minutes, and turn it with chopsticks when the meatballs are set, so that they are evenly heated, not easy to fry paste, and the taste is more crispy.

6. After the color is golden, take out and drain the oil, the oil temperature is even 70% hot, pour in the meatballs and fry them for 30 seconds, the color is browned and then taken out, and the fried radish balls are crispy on the outside and fresh on the inside.

Here's how to make the radish balls:Ingredients: 2 carrots, appropriate amount of celery, 2 eggs, 170 grams of flour, 30 grams of corn starch.

Excipients: appropriate amount of cumin powder, appropriate amount of thirteen spices, appropriate amount of salt.

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, pepper, two eggs, corn starch and 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.

Preparation of fried radish meatballs

Raw material. White radish1 carrot, 1 carrot, 1 tablespoon starch, 2 tablespoons flour, 1 egg.

Seasoning. Salt, pepper, and cooking oil.

Method. Part 1: Peel the carrots and white radish, then rub them into shreds, wipe them all and put them in a bowl for later use.

Part 2: Pour an appropriate amount of water into the pot, open the water to the shredded carrots and white radishes, blanch for one minute, blanch and drain.

Part 3: Blanch and put it in a bowl, then pour in an appropriate amount of water, and then squeeze out the water of the shredded radish with your hands.

Step 4: Squeeze out the water and put it on the board.

Step 5: Chop it again, try to chop it as much as possible, and put it all in a bowl.

Part 6: Add a teaspoon of salt, pepper, a spoonful of starch, two spoons of flour, and beat an egg.

Step 7: Stir clockwise with chopsticks until the batter is thick.

Part 8: Heat the pot and pour in an appropriate amount of cooking oil, then squeeze out the meatballs with the tiger's mouth of your hand, put the meatballs into the oil pan with a spoon and fry them slowly over low heat.

Part 8: Fry the radish balls until they are golden and crispy on the outside, then drain the oil and put them on a plate.

A simple radish ball is ready, the outside is charred and the inside is tender, the nutrition is fragrant, the child likes to eat it very much, if you like it, try it!

Tips: 1. Blanch the shredded radish in a pot, so that it is easy to squeeze out most of the water of the shredded radish, and the balls made without squeezing out the water are too soft and unformed; If you don't want to blanch, another way is to add a spoonful of salt and stir well, after 5 minutes to squeeze it dry.

2. Put the meatballs in the pot and fry them slowly over low heat, and keep turning them in the middle to prevent them from frying.

3. When eating, you can dip it in tomato sauce and eat it, or you can sprinkle some salt and pepper powder to make it more fragrant.

Here's how to make fried radish balls:

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. The most indispensable thing for fried radish balls is chopped green onion and minced ginger, and the amount of chopped green onion and minced ginger should not be too small, which play a role in improving freshness and flavor.

4. Add chopped green onions, minced ginger and seasonings to the shredded radish with dry water to taste, which is also the key to whether the radish balls are delicious or not.

5. Sprinkle about half a scoop of dry flour on the shredded radish with good taste, mix it well with your hands, add water if it is dry, and add dry flour if it is thinner.

6. Finally, you can grab a little shredded radish with your hands, and hold it hard to form, and you're good to go.

7. Put an appropriate amount of oil in the pot, the oil temperature should be enough to fry the croquettes, and when the oil temperature reaches a chopstick, there are bubbles around the chopsticks, and the oil temperature is OK, hold a small ball in your hand and put it in the oil pan to fry.

8. When the meatballs slowly float up, scoop them up with a leaky net, let the oil temperature rise again, and put the meatballs in the oil pan again to fry them, this time the color of the surface of the meatballs is more beautiful, and the meatballs are fried.

As follows:

Ingredients: 1 green radish, 1 carrot, 1 egg, a pinch of salt, a pinch of flour, a pinch of pepper.

Method: 1. Rub the green radish into silk with a silk rubbing tool, add salt and rub it with your hands for a while, squeeze out the water of the shredded radish, and the carrot is also treated according to this method after rubbing the shreds.

2. Rinse the two kinds of shredded radish with water, wrap it in gauze and squeeze out the water, put it in a large bowl, add an egg, put in the chopped green onion, and also put in the salt and pepper.

3. Add a little flour in batches, stir evenly, you can form a ball, bring disposable gloves, grasp and knead the radish filling into small balls of the same size, the size should be even, and each ball should be beaten back and forth several times in the palm of your hand.

4. After the meatballs are processed separately, add cooking oil to the pot, burn until 7 is hot, put the meatballs into the pot one by one, start frying, low heat throughout the whole process, and turn them when you see the meatballs fried until they float.

5. Until the meatballs are fried until golden brown, take them out, reheat the oil temperature in the pan, put in the fried meatballs and fry them again, take out the fried meatballs, and eat them after controlling the oil.

Fried radish balls, delicious and tricky.

Shred the radish, stir and crush the pork, add sesame oil, oyster sauce, chicken essence, pepper, water starch, stir in one direction, squeeze into a round and fry.

Radish balls are more delicious when this is done without frying or on fire.

Ingredients:

500 grams of white radish with food.

150 grams of pork (preferably fat and lean) to restrain food.

80 grams of flour.

Eggs are a gram food.

A pinch of peppercorn powder.

Salt to taste recipe:

1.Wash the white radish and rub it into thin threads with a silk polishing board.

2.Put a spoonful of salt into the shredded white radish, then knead it with your hand until the water in the radish is kneaded out, then squeeze out the water in the radish, squeeze it dry, and put the shredded radish with a knife on the cutting board to chop it slightly.

3.Chop the pork into minced meat and put it in a basin, then add the processed shredded radish, beat in the eggs, put a little salt, peppercorn powder, and flour.

4.Use chopsticks to whip into a thick filling in one direction, so that it can be just squeezed into a ball-like shape, and if it is too thin, you can add some flour, but don't make it too dry, so that the fried meatballs are not soft.

5.Put a little more oil in the pot and boil it until it is 6 hot, squeeze in the meatballs, and then fry them over medium-low heat until golden brown (the fire should not be too large, so that the fried meatballs are easy to be dark on the outside and not cooked on the inside).

Fried radish balls, delicious and tricky.

Radish balls are more delicious when this is done without frying or on fire.

Ingredients: 350g white radish.

Excipients: Eggs 75g.

Seasoning: 20 grams of starch (peas) 5 grams of cooking wine 10 grams of soy sauce 1 gram of Sichuan pepper powder 2 grams of salt 10 grams of green onions 10 grams of ginger 2 grams of monosodium glutamate 15 grams of salt and pepper 70 grams of soybean oil Appropriate amount of each.

Preparation of fried radish meatballs

1.Wash the large radish, peel it, cut it into thin strips first, then chop it, put it in a large bowl, add cooking wine, soy sauce, egg liquid, 40 grams of wet starch (20 grams of starch plus water), monosodium glutamate, minced green onion (cut), minced ginger (cut), peppercorn noodles and stir well into a filling.

2.Add soybean oil to the pot and burn until it is 60% hot, squeeze the radish filling into balls with egg yolk, fry them thoroughly in oil, pick them out until they are cooked, drain the oil, put them on a plate, and serve them with salt and pepper.

1.Wash and shred the green radish.

2.Chop into small pieces and put them in a pot.

3.Add salt, flour, white pepper, eggs.

4.Stir all the ingredients to combine.

5.Carefully form a ball-shaped ball with your hands.

6.Heat the oil in the bottom pan and fry the meatballs over low heat.

7.Fry until golden brown on all sides.

8.Tips for eating the balls with a colander if the balls are not good, put a bowl of water next to them and dip them in water.

Ingredients required: radish, pork, flour, oil, salt, green onion, ginger, cooking wine, thirteen spices

1.The radish can be white, green and carrot, scrape off the skin of the radish, and then use a silk grater to rub the radish into shreds.

2.The pork should not be pure and lean, it is okay to have three fat and seven thin, and chop the pork into meat filling.

3.Add water to the pot and bring to a boil, blanch the shredded radish for 2-3 minutes, remove the shredded radish, overcool the water, and clean the shredded radish for later use.

4.Add shredded radish to the meat filling, then add minced green onions, minced ginger, salt, cooking wine, thirteen spices, stir well with chopsticks, stir while adding flour, the filling has a viscous feeling, you don't need to add flour, and the filling is adjusted.

5.Add oil to the pot and heat it, turn off the heat, put the filling in your left hand, squeeze out the balls from the tiger's mouth, catch them with a spoon with your right hand and put them in the pot, or directly use a small spoon to dig out the shape of the balls and fry them in the pot.

6.After frying the meatballs over medium heat, stir the meatballs with a spoon from time to time to make the meatballs the same color, fry until the meatballs float up, and the appearance is golden and a layer of hard shell can be raised, the meatballs can be fished out, drained of oil, and placed on a plate.