This is the correct way to make radish balls, crispy on the outside and soft on the inside, nutritious and delicious, and the method is super simple

Today I will share with you the practice of radish balls, which are golden in color, crispy on the outside and soft on the inside, simple to make, nutritious and delicious.

Method:

1. Prepare a few washed radishes, and then use a grater to rub the radishes into shreds.

Bring water to a boil in a pot and blanch the grated radish. This is a green-skinned radish, which needs to be blanched, otherwise the taste will be a little bitter. Cook the radish in the pot for about 20 seconds, then remove it from the water, and then rinse it again.

After washing the radish, squeeze the water out of the shredded radish.

2. After squeezing out the water of the radish, cut it smaller with a knife and put it in the pot, so you don't need to cut it too much.

Beat 2 eggs into a basin, add salt to taste, add a spoonful of five-spice powder, and then add a small amount of flour in several times and stir well.

After stirring well, add a small amount of cooking oil to stir inside, and finally stir it into a ball with your hands.

Come down and start frying in the pan

3. Pour more oil into the pot, turn to medium heat when the oil temperature is 4 hot, squeeze out the radish balls by hand and fry them in the oil pan

When the meatballs are just put into the pot, don't stir them in a big float, wait for the meatballs to fry until they are set, and then turn to high heat to fry them.

Keep frying the meatballs until they are golden in color, and then you can control the oil and remove them from the pan.