As the saying goes: eat turnips in winter and eat ginger in summer. Radish is a seasonal vegetable in autumn and winter, raw eating slightly spicy crisp sweet, cooked soft glutinous sweet, especially radish rich in vitamin C and B vitamins, as well as rich minerals, especially radish contains a lot of dietary fiber, can promote intestinal peristalsis, very suitable for autumn and winter diet.
Radish can be pickled into a side dish and eaten as a meal, or stewed with meat and bones; of course, my favorite is to fry the radish into balls, which are crispy on the outside and tender on the inside, and there is a faint sweetness in the mouth after eating! Eating is addictive and not greasy!
Many friends in this fried radish balls, often after the radish is cut into strips, blanched water, think that the color of this fried will be good; some friends are in the mixing batter when adding water, in fact, these two methods are not right! If you want to fry the radish balls on the outside and tender on the inside, keep these 3 points in mind, and make sure that the balls you fried are fragrant and delicious!
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Ingredients: radish, carrot, starch, flour, egg, green onion and ginger, salt, sesame oil, cooking oil.
Procedure steps:
First, cut the green onion and ginger into small pieces; then cut the radish and carrots into strips, sprinkle with the right amount of salt, stir well, and let stand and marinate for 10 minutes. Note: The amount of this salt should be determined according to your own taste. Do not pour out the water that comes out of the killing, and borrow the water of the radish itself to adjust the batter.
Tip: The reason why blanching water and adding water are not right is because the radish shreds after boiling water have a hard taste and do not taste delicious; and the batter mixed with water will also affect the taste after cooking! Instead, the water of the radish itself is used, and the taste is very fresh!
Put the chopped radish shredded carrots, carrots, and chopped onion and ginger into the basin, add a little starch, flour, beat in an egg, and stir in one direction. After stirring well, add a little chicken essence, allspice powder, pepper again, and stir again in the same direction. In this way, the radish balls are stirred in one direction into a paste, which is sticky, easy to bounce into the shape of a ball, and will not be scattered when fried.
Tip: The water from the radish itself has enough salt, and the batter made of these waters will have a more fragrant taste of the radish. It will not be tasteless like fried pure dough!
After stirring the radish batter, pour the appropriate amount of cooking oil into the pot, when it is 60% hot, reduce the heat, one by one into the radish balls, and then turn on the medium heat to fry! When the balls are fried slightly yellow, fish out the oil control, wait for the oil in the pan to burn to 80% heat, pour in the fried balls, and re-fry until the surface of the balls is golden to fish out the oil control again!
Note: Remember not to fire and fry, so it is easy to blow up the paste on the outside, and the inside is still raw! Secondly, re-frying can "blow out" the edible oil adsorbed in the batter, so that the balls are not greasy to eat, and the key is much healthier to eat!
Many friends do not know how to determine the temperature of the oil, in fact, we can use a pair of wooden chopsticks to distinguish the level of the oil temperature! When the oil temperature is 60% hot, a small amount of green smoke will rise on the side of the pot, the chopsticks will reach into the oil, and there will be bubbles around; if it is 80% hot oil temperature, the oil surface will be slightly tumbled, and there will be green smoke on the side of the pot that continues to emerge, and the chopsticks will reach into the oil, and dense bubbles will appear around.
After frying the balls, after controlling the oil, put them into the dish, remember to put another layer of oil absorbent paper in the plate, so as to adsorb the oil on the balls again. Such a delicious and delicious fried radish ball is ready, not only delicious, but also not greasy!
summary:
1, do not blanch the radish after shredding, do not add water when mixing the batter, and use the radish itself to kill the water.
2, the batter of the preparation of flour, starch, eggs are indispensable, these three combinations together to prepare the batter, the effect of crisping after frying will be better, and the taste of eating is better.
3, the most important thing about the fried radish balls is re-frying, so that the fried balls are not greasy to eat!
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