How to eat carrot balls, how to make carrot balls

Ingredients. Meat.

250 grams. Carrot.

Half a root. Coriander.

50 grams. Egg.

One. Accessories.

Table salt. 1 2 teaspoons.

Light soy sauce. 2 tablespoons.

Essence of chicken. 1 teaspoon.

Green onion. 20 grams.

Wine. 1 tablespoon.

Sugar. 1 2 teaspoons.

Cornstarch. 3 tablespoons.

Flour. 3 tablespoons.

Water. Half Fluttershy.

Vegetable oil. Amount.

Minced ginger. 20 grams.

Steps. 1.Put half a pound of minced meat into a dish.

2.1/2 carrot, shredded.

3.Put water in a pot, add the shredded carrots after the water boils, and blanch until soft.

4.Remove from cooling.

5.Place the shredded carrots on a cutting board and finely chop.

6.Add refined salt, light soy sauce, chicken essence, chopped green onion, minced ginger, cooking wine, sugar, and stir in one direction for maximum strength.

7.Put an egg in the stirred meat filling and whip vigorously. (I could put an egg white, but I wasted the egg yolk, so I put it all in).

8.Add 3 tablespoons of cornstarch and whip in one direction.

9.Add 3 tablespoons of flour and stir. (Be sure to stir in one direction).

10.Then add the chopped carrots and stir.

11.Add an appropriate amount of water and stir vigorously.

12.Add minced coriander and mix well.

13.Hold a spoon in your right hand, grasp the stuffing with your left hand, round the meat with the tiger's mouth in your left hand, and then scoop it out with a spoon.

14.Put enough vegetable oil in the pan, after the oil temperature is 6 hot, put in the meat meatballs, and turn the heat to medium at this time.

15.Fried meatballs.

Carrot balls making tutorial.

1. Prepare the ingredients for carrot balls.

To make carrot balls, you must first prepare, the right amount of fresh carrots is the key, and also prepare the right amount of seasonings, such as flavors, edible salt, vegetable oil, etc., and also prepare a small amount of flour. Although there are not many ingredients to choose to make carrot balls, each ingredient requires some effort to prepare, and the right ingredients are chosen to make an authentic and delicious taste.

2. Carrot balls method.

Before making carrot balls, first of all, the carrot should be processed accordingly, first clean it, then chop it as much as possible, then mix it with flour or water together, and then put all the prepared seasonings and slide it in, kneading it into evenly sized dumplings. After putting vegetable oil in the pot and heating it, put the kneaded dough in it and fry it, fry it, then take it out and let it cool before you can enjoy it. In the process of production, it is important to pay attention to the control of fire, and it is very important to control the heat and not blow it up.

3. Characteristics of carrot balls.

The carrot balls are very distinctive, not only looking very beautiful, but also very sweet when eaten salty. Eating some carrot balls in normal times has an appetizing effect, and it is very low in calories, which may also help us play a leading role, so if you usually want to eat some snack foods, you might as well make carrot balls to eat, which are not only delicious but also more nutritious.

The steps are as follows:1. Peel and shred the carrots (cut into small pieces or shredded).

2. Add chopped green onion and coriander.

3. Add eggs and mix well.

4. Add salt, thirteen spices, starch and flour.

5. The adjusted is almost like this, not too thin, and there is no need to add water, because the carrot itself will come out of the water when it touches the salt.

6. Fry the oil on a low heat than usual and fry it slowly until it is golden.

Ingredients. Carrots: 2 sprigs.

Flour to taste.

Sugar: Appropriate amount.

Method steps.

1 Ingredients: two carrots, appropriate amount of flour.

Excipients: appropriate amount of sugar.

How to make steamed carrot balls.

2Prepare fresh carrots, wash them, peel off the skin of the carrots with a spatula, and then cut the carrots into thin slices.

How to make steamed carrot balls.

3. Add cold water to the steamer, add the loaded carrot sliced plate to the steamer, and steam it on high heat for about 20 minutes, which must be cooked thoroughly.

How to make steamed carrot balls.

4. Take it out, you can use a spoon to press it into a puree, or you can use a food processor to beat it into juice, which is more delicate and smooth and beautiful to make meatballs.

How to make steamed carrot balls.

5Then add the prepared 40 grams of sugar to the carrot puree and stir it well with a spoon.

How to make steamed carrot balls.

6. Add the powder, stir it with chopsticks while adding until the powder is stirred into cotton wool.

How to make steamed carrot balls.

7. Knead the stirred powder mud by hand, the longer the kneading time, the better, and the carrot balls will be smoother and smoother. In harmony into a smooth dough, easy not to stick to the hands is advisable.

How to make steamed carrot balls.

8Pull out a small piece of dough by hand, then roll it back and forth with your hands to form small balls, brush the plate with a layer of vegetable oil (so that it is not easy to stick), and put on the carrot balls.

How to make steamed carrot balls.

9. Bring cold water to a steamer over high heat, and add carrot balls and blank plates.

How to make steamed carrot balls.

Steam over 10 high heat for about 20 minutes, because the carrots are well cooked.

How to make steamed carrot balls.

11Wait until the carrot balls are steamed to twice their original size, then turn off the heat. Then don't take the carrot balls out of the steamer in a hurry, but cover them and let them simmer for another three to five minutes, then you can open the lid and take them out of the steamer and put them on a plate. Each one looks yellow and translucent, and the taste is a must, especially for those who like sweets, such a dish will definitely be your favorite.

Ingredients: 200g carrots, 1 egg, 80g flour

Appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of monosodium glutamate, appropriate amount of small Suda.

1.Rub the carrots into thin strips, add eggs, chopped green onions, salt, monosodium glutamate, and mix well.

2.Add an appropriate amount of flour and water, mix a little soda evenly and let it sit for half an hour.

3.Stir into this drop.

4.Remove from the pot, put the oil, put in the meatballs and fry them until golden brown when the oil is hot for seven minutes. Hold the batter in your left hand and squeeze out the meatballs from the tiger's mouth, and use a spoon to cut them out with your right hand and put them in the pot.

5.Fry until golden brown and cook on the oil surface.

Chop the turnips. Get the sugar out. Set aside the condiments. Set aside a little more starch. That's it.

The radish balls are prepared as follows:Ingredients: 1 carrot, 2 green radish, a small handful of soybean sprouts, 1 egg, half a green onion, appropriate amount of salt, 1 tablespoon of light soy sauce, flour, 1 tablespoon of starch, 1 tablespoon of thirteen spices, appropriate amount of shrimp skin.

Steps: 1. Rub all the radishes, 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 shredded radish into small pieces.

2. Wash the soybean sprouts and cut everything.

3. Mix the radish and soybean sprouts together, release the soy sauce, thirteen spices, and eggs, mix well, and then put a small amount of flour and starch into it many times.

4. Until this can be formed into balls.

5. 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.

1. Add the marinated meat to the minced pork, beat clockwise until the gum rises.

2. Peel the white radish, rub it into shreds with a silk grater, put a small amount of salt and marinate for 10 minutes, and then squeeze out the water.

3. Roll the minced meat into balls by hand for later use.

4. Wrap the shredded radish with water squeezed out of the balls for later use.

5. Bring the water to a boil in the steamer and put in the meatballs.

6. Steam over medium heat for 30 minutes and then take out.

7. Finely chopped green onion and red pepper for later use.

8. Pour out the soup of steamed meatballs and set aside.

9. Put a little oil in the pot, fry the minced chili peppers and chopped green onions, pour in the meatball soup, add salt to taste, and boil.

Pour in the water starch to thicken and pour over the steamed meatballs.

1.Wash the white radish, shave it into shreds, add an appropriate amount of salt and marinate for 10 minutes, and squeeze the water dry by hand.

2.Add potato flour, white radish and potato flour in 1:1Stir to combine.

3.Add 2 peanuts to a spoonful of white radish and roll into a ball-shaped shape.

Radish accessories: pork belly, carrots, shiitake mushrooms, shallots, corn starch.

Seasoning: pepper, salt, chicken bouillon, sugar.

Method: 1. Peel and cut the white radish into shreds, cut the carrots into shreds, cut the pork belly into dices, cut the mushrooms into dices, and cut the shallots into chopped green onions for later use;

2. Put in the oil on the pot and light the fire, put the diced pork belly, diced mushrooms and green onions into the pot, take them out after the fragrance, put them in a container, and then put in shredded white radish, shredded carrots, pepper, salt, chicken essence and sugar to adjust the taste, mix well to make balls, and steam them on the plate.

1.Stir minced pork with cooking wine, salt, minced ginger and light soy sauce to taste.

2.Wash the radish, cut it into shreds, and put a little salt to marinate for more than 2 hours (radish is a vegetable with a bitter and astringent taste, after cutting, it should be salted with a small amount of salt, and the juice should be filtered before cooking, which can reduce the bitter taste.) At the same time, the radish has enough water, and some water can come out of the pickle, and the radish balls will be firmer and will not fall apart and collapse.

3.Wrap the shredded radish in a cloth and wring out the water, put flour in a large basin, then add minced meat, chopped green onion, shiitake mushrooms, dried shrimp, add salt, pepper, sesame oil, and stir well. (To make this dish, the radish will continue to come out of the water, so the flour should also be put in steps, starting with less and gradually adding it.)

4.Stir the stirred shredded radish meat filling in one direction.

5.Dip your hands in some water and knead the stirred radish batter into round balls.

6.Put the meatballs in a steaming tray and arrange them in order, then pour a little light soy sauce, sprinkle with chopped green onions, and steam for about 15 minutes. A healthy Hakka steamed radish balls are ready to eat.

Although white radish has a good digestive effect, it is not suitable for people with spleen and stomach deficiency, chronic gastritis, and gastric ulcer because of its cool nature. For female friends, the intake of carrots should be moderate, otherwise it may lead to menstrual disorders and infertility. This is because long-term intake of excessive carotene will affect the progesterone synthesis of the ovaries, and some may even cause symptoms such as no menstruation.

Old Beijing ratene balls.

Winter is the season to eat turnips, and there are a large number of radishes on the market in both the north and the south. It is often said that radish is eaten in winter and ginger in summer, because radish can help the body nourish and condition in winter, so it is welcomed by people all over the country. The radish recipes in the north and south are different, but they are all delicious and simple, choose one you like and try it!

Ingredients: 1 piece of northern tofu, 150g carrot, 100g coriander, 30g vermicelli, 1 egg, 120g flour, 5g salt, 5g chicken essence, 3g white pepper

Method 1: Grab the tofu to control the moisture, wash and peel the carrots, rub them into thin strips, clean and chop the coriander, soak the vermicelli well, and cut them into small pieces.

2. Mix the above materials, add an egg, add flour, and stir well.

3. After that, add salt, white pepper and chicken essence, and stir slightly. Use your hands to make evenly sized balls.

4. Sit oil in the pot, wait for 6 to become hot, put the meatballs into the frying, wait until it is completely golden, and remove the oil.

Radish balls in tomato sauce.

Ingredients: 300 grams of radish, 100 grams of flour, salt, tomato paste, sugar, water starch, cooked vegetable oil, white sesame seeds.

Method 1: Prepare the raw materials, wash and peel the radish, chop it (not too broken), and squeeze out the water.

2. Put the chopped radish into a container, add salt and flour and mix well.

3. Pour vegetable oil into the pot, boil until 7 is hot, squeeze the mixed radish filling into small balls, put it in the oil pan, fry it over medium heat until golden brown and ripe, remove it, and put it on a plate for later use.

4. Pour an appropriate amount of water into the wok, add tomato paste, and then add sugar to make juice and bring to a boil.

5. Thicken with water starch, pour in an appropriate amount of cooked oil, and make tomato juice.

6. Pour the prepared tomato juice over the meatballs and sprinkle with white sesame seeds.

Crab meat and radish meatballs.

Ingredients: Half a bag of frozen crab leg meat, half a white radish, salt, three chopped green onions, two pieces of minced ginger, a tablespoon of sesame oil, 1 3 teaspoons of white pepper, 1 3 teaspoons of Sichuan pepper powder, 1 egg, 1 bowl of flour.

Method 1) Chop half a bag of frozen crab leg meat for later use, cut half a white radish into fine pieces, add a teaspoon of salt and mix well for 20 minutes for later use.

2) Finely chop three green onions, 2 pieces of minced ginger, 1 tablespoon of sesame oil, 1 3 teaspoons of white pepper, 1 3 teaspoons of Sichuan pepper powder, 1 egg, 1 bowl of flour.

3) Put everything into a small plate and stir evenly into a thicker filling, open the oil pan, dip your left hand in some oil, take a portion of the filling, and rub it into balls repeatedly (I take too many fillings, less is easier to rub round) Put it in the oil pan, fry it until golden brown, remove it and drain the oil.

Teach you how to make radish balls delicious.

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.

Tofu with coriander, crushed carrots, flour, and eggs, stir and knead into a ball, and fry in the pan until golden brown.