How to make radish balls delicious?

Radish meatballs are delicious food that can only be eaten during the Chinese New Year. When my mother fried meatballs, our sisters all stood by the pot waiting for the meatballs to come out. When I first fished it out, I rushed to eat it before it was cold. We often hold them upside down. Radish meatballs were so delicious that the first pot of fried radish was divided up by us in a short time.

Radish meatballs are also often eaten by rural families, especially in early winter, when radishes have just come into the market, the price is cheap, and they are fried too much at one time. Put them in the refrigerator and cook them in meatball soup for a few days.

My winter breakfast is often boiled meatball soup, with vegetables and staple food. Drinking a bowl is warm and comfortable.

My father-in-law collected a lot of radishes in his garden, and my mother-in-law started frying meatballs with radishes again. I was greedy for the meatballs fried by my mother-in-law, which were soft on the outside and fragrant on the inside, and I could eat a plate every time.

The radish balls fried by my mother-in-law are so delicious that there are some tips. In addition to radish stuffing, coriander will be added to add flavor to radish stuffing. Coriander and radish are a perfect match. Whether fried or not, radish and it will be more fragrant.

When frying meatballs, the batter should also be prepared, not too thick or too thin. If it is too thick, the fried meatballs are too hard, not delicious, too thin, and the meatballs are not easy to shape. When put in the pot, they become cakes. Add eggs to the batter, one is to increase nutrition, and the other is to increase the softness of meatballs.

Finally, the meatballs should be fried twice, the first time until the surface is crisp, so that the meatballs with tender outside can be fried well.

I have taught you the method, so please try it quickly.

Radish balls

Preparation materials: radish, coriander, peanut oil, flour, eggs, salt and spiced powder.

Specific practices:

Prepare radishes and parsley, 1 radishes and 2 parsley are enough, and radishes should be newly dug, not full of water;

Wash radish skin, shred with steel wire, pour into a large bowl, remove coriander roots, wash and cut into pieces, and also pour into a large bowl;

Beat in 2 eggs, sprinkle with salt and spiced powder and mix well;

Pour flour in several times and stir it into a batter without dry powder, neither too thick nor too thin, and it is not easy to fall off with chopsticks;

In order not to touch the batter, take two spoonfuls, one scoop up the batter, pour it into another meatball, and arrange it together to make the batter round;

Pour peanut oil into the pan, heat it to 60% heat with high fire, put the molded meatballs into an oil pan, and fry them over medium fire;

After frying until the surface is golden, take out the oil control, turn the fire to raise the oil temperature to 80%, then pour in the meatballs and fry until the surface is crisp.

Precautions:

Radish doesn't need to be cut too much, stuffing should be more, and flour can be put less, as long as it can be shaped;

Flour can be added in stages according to the thin consistency of the filling, not all at once;

If you don't know how to use a spoon, you can also squeeze the shape of meatballs directly from the tiger's mouth.