Fried radish balls, whether to use flour or starch? Teach you the correct way, crispy on the outside and tender on the inside
In the folk, radish has the reputation of "little ginseng", the nutritional value is very high, but the price is very cheap, a few cents a pound in autumn and winter, and only a little more than a dollar in spring and summer, everyone can afford to eat. Radish is rich in vitamins, dietary fiber, minerals, and has the functions of clearing heat and dissolving phlegm, eliminating food and laxative, and regulating blood pressure, which is suitable for all ages.
However, radish contains a lot of sulfide, has a spicy taste, and has a "stinky smell", if it is fried or stewed, many children do not like to eat it, so parents have a headache.
In fact, radish has a kind of children's special love to eat practice, as soon as it comes out of the pot, it is rushed to eat, it is full of burnt fragrance, crispy on the outside and tender on the inside, and you can eat 10 in a row, that is, fried radish balls. Although it is a vegetarian meatball, it is really tastier than meatballs.
The method of fried radish balls is simple, but many people do not make it delicious, the taste is not crispy, the taste is not fragrant, and it is easy to soften when cooled, in fact, it is not the right method. How do you make radish balls? Do you add flour or starch when you mix the filling? This step is wrong, no wonder it is not delicious.
Today I will share with you the method of fried radish balls, don't add flour and starch, the chef with more than 20 years of experience will teach you a trick to ensure that it tastes particularly crispy, not greasy at all, and it is still burnt and crispy when it is cooled, and the taste is particularly fragrant.
【炸萝卜丸子】
Prepare radish, chives, coriander, eggs, salt, five-spice powder, sesame oil, cooking oil, and steamed buns.
1. To make radish balls, you can use one kind of radish or mix several kinds of radish together, I like this method, which is not only beautiful but also more delicious. Generally, white radish, green radish, and carrot can be matched.
2. Wash the radish, peel off the skin, and cut it into fine strips with a knife after washing. Many people will blanch the shredded radish to make it soft and remove the pungency, but it is not recommended.
3. Blanching can indeed remove the spicy taste of the radish, but it will also make the radish lose its umami and is not delicious. The correct way is to put the shredded radish into a basin, add an appropriate amount of salt, mix evenly with your hands, and marinate for 10 minutes.
4. Salt can kill the moisture of the radish, will not let the radish lose nutrients, maintain a crisp taste, and the taste is also delicious. Wash the chives and coriander and chop them into finely chopped pieces. Add chopped green onion and chopped coriander to the radish meatballs for a more fragrant taste.
5. Wait until the shredded radish becomes soft, gently squeeze the water with your hands, add chopped green onions, chopped coriander, five-spice powder, sesame oil, beat an egg, stir well with chopsticks, and let the ingredients mix together.
6. Everyone is probably very curious, what are you doing with fried radish balls to prepare steamed buns? Don't you choke and panic when you eat steamed buns? In fact, steamed buns are used to adjust the filling, and if you add flour and starch, the taste is not so crispy, so you should use steamed buns. Use steamed buns that have been left for a few days, the kind that has been air-dried, tear off the outer layer of skin, and then rub the steamed buns into minced pieces by hand.
7. Steamed bread is a fermented pasta, which is relatively fluffy and has many small holes, which is used to make croquettes not only more crispy, but also not easy to absorb oil, and tastes particularly fragrant. Put the steamed bread residue into the shredded radish, grasp it by hand and mix evenly, and put one pound of radish into a steamed bun.
8. Stir until the filling is very viscous, knead it into balls by hand, and set aside for later use. Add an appropriate amount of oil to the pan, preferably rapeseed oil, and the fried meatballs will be more golden in color. Heat over high heat, burn until about 60% hot, add radish balls and fry for a while. Don't flip it in a hurry after getting out of the pot, otherwise it will easily fall apart.
9. After the balls are set, turn them with chopsticks to heat more evenly, which is easier to fry and will not be mushy. After the color of the meatballs is golden, take it out, put the oil temperature or even eighty percent hot, pour in the meatballs and fry them for about 10 seconds, and immediately remove and drain the oil after the color is browned.
The golden and crispy radish balls are fried, they taste fluffy and crispy, salty and fragrant, and they will not be soft when they are cooled, and they are still crispy. If you can't finish it, put it in a plastic bag, put it in the refrigerator and freeze it, and fry it again when you want to eat it, or use it to make soup.
【Skill Summary】
Fried radish balls, don't use flour or starch anymore, remember 2 tips to ensure they taste good.
1. Don't blanch shredded radish, you should use salt to kill water, which will not lose nutrients and taste more delicious.
2. Don't add starch and flour, replace it with steamed bread residue, the taste is more crispy and not greasy, and it will not soften.
There are tricks to fried radish balls, and the most taboo is to put flour and starch, teach you a trick, fragrant and crispy without softness. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
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