Hakka snack——Steamed radish balls

Overview

Hakka radish meatballs are a very delicious meatballs. They can be eaten directly after being fried, or used to make soups, stews, or cooking. They are refreshing, fragrant, and crispy. Today’s steamed dish is actually called boiled radish balls. and pot meatballs are must-have delicacies during the New Year and festivals. In Meizhou, it is made with alternating fat and lean meat, with tapioca flour added, giving it a crystal-like appearance. Very tempting! I use lean meat to make it, which can be said to be low-fat and healthy. It is a good meal replacement for weight loss. I used to eat it often for low-fat weight loss. Now let’s take a look at how to make these delicious meatballs, it’s very simple!

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• old man
• hakka cuisine
• spring recipes
• banquet dishes
• lunch
• dried squid
• garlic sprouts
• meat filling
• salad oil
• tapioca flour
• pepper
• radish
• salt
• soy sauce

Ingredients

Steps

1. 1 Brush white radish into shreds.

   

2. 2 Blanch with water.

   

3. 3 Pick up and squeeze out the water.

   

4. 4 Dried squid is fried to fragrant aroma. Cut into pieces and set aside.

   

5. 5 Chop the lean meat into small pieces, add minced squid, then add salt, pepper, soy sauce, and a little salad oil and mix well.

   

6. 6 Add garlic sprouts and tapioca flour.

   

7. 7 Add water, mix well and let it sit for half an hour.

   

8. 8 Form into meatballs and steam them in a steamer for 15 minutes.