Radish meatballs are delicious and have a secret, don't just add flour, so that the filling is more delicious, and the skin is crispy and soft. Radish is rich in nutritional value, not only watery, but also has a sweet and crunchy taste, radish methods have a lot, used for stewed soup, stir-frying, fried radish cake, fried radish balls, each place has its own characteristics, today I will share with you a radish balls method, crispy and fluffy, tender and delicious.
Prepare the ingredients:
Radish, salt, thirteen spices, plain flour, starch, rapeseed oil
How:
1. First remove the head of the radish, then cut it in half, and we insert a chopstick in the middle of the radish so that it will not wipe the hands when wiping the silk.
2. After the shredded radish is wiped, put a large spoonful of salt, stir well and marinate for 15 minutes.
3. The time is almost up, and you can see that the radish has been killed with a lot of moisture.
4. Pour the shredded radish into the gauze and squeeze the water as dry as possible.
5. After squeezing the shredded radish, chop some with a knife.
6. Add a large spoonful of thirteen spices to the shredded radish, an appropriate amount of salt, stir into a viscous state, after stirring into a viscous state, we add flour in a small amount and many times, and then put some starch to increase the degree of crispiness, and finally we stir in one direction until it is very viscous and the degree of huddling can be.
7. Squeeze out the radish balls with the tiger's mouth.
8. Wait until the oil temperature is 60% hot, fry the whole process over medium heat, and finally we fry until it floats, and the color is colored to a satisfactory degree and can be out of the pot.
9. The meatballs fried in rapeseed oil are particularly fragrant, crispy on the outside and soft on the inside, very tender when they are first taken out of the pan, and the more you eat them, the more delicious they are.