Fried radish balls

Overview

Big radish is one of the most popular protagonists of this season. The big radish you buy is crunchy and green, and it is delicious when eaten raw. The fried radish balls available outside are also very good-looking, but they are really too hard in your mouth and feel like they are pricking your mouth. However, my radish balls are not like this, and they taste very good, but I just can’t eat enough. So what is the difference between my radish balls? You'll know when you come and take a look.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• big radish
• flour
• msg
• oil
• onion and ginger
• thirteen incense
• salt

Ingredients

Steps

1. 1 Select two large radishes, remove the tails and top leaves, clean them and peel them into shreds.

   

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

   

3. 3 The most indispensable ingredients for fried radish balls are chopped green onion and minced ginger. The amount of chopped green onion and minced ginger is not easy to be too small. They play a role in enhancing the freshness and flavor.

   

4. 4 Add chopped green onion, minced ginger and seasonings to the drained shredded radish for seasoning. This is also the key to whether the radish balls are delicious. For novices, you can judge the taste by mixing them well and tasting them.

   

5. 5 Sprinkle about half a scoop of dry flour into the seasoned radish shreds and mix well with your hands. If it is dry, add water. If it is thin, add more dry flour.

   

6. 6 Finally, you can grab a little shredded radish with your hands and hold it firmly until it forms. That's it.

   

7. 7 Put an appropriate amount of oil in the pot. The oil temperature must be enough to fry the meatballs. If the oil temperature is high enough, put in a chopstick. If there are bubbles around the chopsticks, the oil temperature is enough. Hold a small ball with your hand and put it in the oil pot to fry.

   

8. 8 When the meatballs slowly float to the surface, pick them up with a strainer and let the oil temperature rise. Put the meatballs into the oil pan again and fry them again. This time, the color of the surface of the meatballs is more beautiful, and the meatballs are cooked as soon as they are placed.