Chinese Food
White radish meatballs
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This meatball dish can be fried as soon as possible. It can be crispy outside and sticky inside. It can also be made more. It's frozen in the refrigerator. It can be used as meatball soup at any time. Steamed rice is added in it. It tastes different.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials. Wash for future use.
Step2:White radish. Wipe it into silk with a wire planer. Marinate it for a while.
Step3:Cut the shallots and ginger. Add the shredded radish. Add thirteen spices, pepper and a little oyster sauce (none of which can be dispensed with).
Step4:Add rice and flour. Mix well. The amount of flour. Need to see how much water radish. If there is no rice. Flour put more.
Step5:The batter is a little thin. It 's soft when you fry it like this. It' s hard when you fry too much flour. Then heat up the oil pan. The amount of oil should be more than the balls.
Step6:Grab a handful of stuffing. Squeeze it into a ball with a tiger's mouth. Scrape it off with a spoon. Put it into the oil pan. You can also use a scoop. Directly scoop. Make it round and even.
Step7:Heat the oil in the pot at 70-80%. Turn to medium heat. Put in the balls. Push them slowly after setting. Make the balls evenly colored. Pushing them too early will make the balls loose.
Step8:Fry until golden. Float on top of the oil. You can get out of the pot.
Cooking tips:1. Don't put too much flour, or it will be a dough ball. 2. Put salt according to your normal taste. 3. The batter is thin. If you squeeze the balls by hand, the soup will flow down. It is easier to form with a small spoon. 4. It is easy to be burnt out and generated internally in case of medium fire. 5. There is no rice. It can be dispensed with, but the amount of flour needs to be increased. 6. There is no water in the whole process, because the water content in radish is enough. If the radish is not fresh and does not have so much water, please add water as you like. There are skills in making delicious dishes.
