I don't know if you have found that in the autumn and winter, turnips have become regular customers at the dinner table. Folk are known as "radish market, Langzhong down the market", "October radish race ginseng" saying, now is a good time to eat radish. Autumn weather is hot and cold, and the temperature difference between day and night is large, it is easy to get cold and sick, radish is rich in vitamin C and a variety of trace elements, which is of great help to improve human immunity.
The most common method of radish is to cook soup, and today we share a different method - fried radish balls.
Listen to grandma said, in their material scarcity era, usually can not eat meat, summer eat their own vegetables, autumn and winter, everything withered, basically every day is radish cabbage, at this time, children's favorite food is fried radish balls. The radish balls that have just come out of the pot, the skin is golden and crispy, the inside is soft and tender, the more you chew it, the more fragrant it is, and you will eat it after grabbing a handful for a while. After the radish balls are cold, there are many ways to eat them, which can be steamed and boiled in soup, all of which have a different taste.
Although the radish balls are delicious, many people make them hard and absorb oil, making people have no appetite. Today to share with you grandma's decades of fried radish balls and tips, fried radish balls crisp and soft, cold is not hard.
【Ingredients】
Ingredients: 2 radishes, 1 bowl of leftover rice, 2 eggs, ordinary flour to taste
Seasoning: salt, thirteen spices, pepper, baking soda
【Tips】
1. Prepare 2 turnips, green, red and white radishes. After washing, remove the head and tail, trim the skin that is not smooth, and then rub it into thin wires and cut the silk shorter, so that the taste is better.
2: Bring water to a boil, add a spoonful of salt and blanch the radish for 1 minute. This removes the bitter taste of the radish while maintaining the crispness of the radish.
3: Blanch the watered radish and remove it with water, then add a bowl of leftover rice and 2 eggs and stir well. Adding some leftover rice can make the radish balls softer and harder.
4, now season the filling, add a spoonful of salt, a spoonful of thirteen spices, a spoonful of pepper, a spoonful of baking soda, add baking soda to eat more crisp, and then stir well.
5, after stirring well, add an appropriate amount of flour, do not add too much flour, add more to affect the taste, like this can be a ball can be.
6, the hand is dipped in water or oil anti-stick, you can squeeze out a radish ball from the tiger's mouth, you can also wrestle back and forth with both hands into a round ball. If you use the tiger's mouth, you can squeeze while the pot; the novice is afraid of getting it bad, you can wrestle back and forth with both hands to sort out the round balls, so you need to do all the good work and then put the pot, otherwise the oil is too late.
7, the oil temperature to put chopsticks into the small bubbles into the radish balls, fried radish balls must not be too small, the fire is too small fried radish balls taste hard, not crispy. It is more appropriate to fry with medium heat, the fire is too big and easy to burn on the outside and the inside is not yet cooked.
8, after the radish balls are fried and fixed, you can use chopsticks to stir more, so that the radish balls can be heated more evenly, and finally fried until the surface of the radish balls is golden and crispy, and the oil is fished out.
9, so crisp and soft radish balls are fried, the skin is crispy, the inside is tender, and the inside is not greasy at all, very tasty.
The radish balls that are done in this way are eaten directly when they are hot, crispy and unsatisfied, and will not be hard after they are cold. In our hometown, when the New Year is a lot of fried, you can steam it as a staple food, you can also cook soup when you make side dishes, are very delicious, like friends can try Oh!
Thank you all for your support, we will see you next time!