Don't just add flour and starch to fried radish balls, add 2 more ingredients, golden and crispy without greasy

There are many ways to make radish delicious, and today I will share with you the method of fried radish balls. Fried radish balls are a very home-cooked dish, many people fried radish balls are added with flour or starch, in fact, if you want radish balls to be delicious, add these 2 ingredients, golden crispy and not greasy, let's open it together to see how to do it.

First of all, peel the ends of the radish and the scarred area, the radish skin is very nutritious, do not cut off. Then the radish is cleaned, then sliced, then shredded, and finally diced. To make this radish balls, it is best to use green radish, which is not only beautiful, but also has a fishy smell that is not as heavy as white radish, and it will taste better. Of course, the variety of radish still has to be chosen according to your own taste, and you can choose whatever variety you like.

Then put the diced radish into a large bowl, add the appropriate amount of salt, and stir well. The main purpose of adding salt is to pickle the excess water of the radish and remove the fishy smell of the radish, and put it aside for later use. Then prepare a little soybean sprouts, chop them into minced pieces, and add some soybean sprouts to the radish balls, which will taste super fragrant. It is recommended that you try it, this is the first ingredient of Duojia.

Prepare a little more green onions, chop them into minced pieces for later use, don't use green onion leaves, green onion leaves are easy to fry paste, and a little ginger, also minced. Personally, I think that radish balls are not perfect without ginger, and those who don't like ginger can also be left without it, and the cut accessories are placed on a plate for later use. After 10 minutes, a lot of water comes out of the diced radish, and then squeeze the water in the radish slightly, otherwise there is too much water, and a lot of flour needs to be added, and the radish balls made are not so delicious.

Then pour the dried diced radish back into a large bowl, pour in the soybean sprouts and green onion and ginger just now, add a little peppercorn powder, an appropriate amount of light soy sauce, a little oyster sauce, and then beat an egg, stir well, the balls made by adding eggs will not be hard, then add 50 grams of breadcrumbs, and add 80 grams of flour. Meatballs made with breadcrumbs will be crispier and tastier. This is the second ingredient to add more, you can add a small amount of flour many times, so as not to add too much at one time, until the end can be kneaded into a ball, and it is not easy to loosen.

Then prepare an empty plate, take a little radish filling, and beat it from side to side to make a ball. Make all the meatballs first, and then put them in the oil pan, so that the time for the meatballs to ripen in one pot will be the same, and there will be no rush when they are in the pot. Set aside the prepared meatballs for later use.

Pour wide oil into the pan, heat the oil to 5 and put the meatballs in the pot. Don't move the meatballs just after they are in the pot, so as not to scatter the meatballs, and turn them over frequently after the meatballs are fried to prevent local frying. Fry slowly over low heat throughout the process, because the radish is very easy to cook, and the fire must not be too large, otherwise the meatballs will be easy to burn.

Wait until the meatballs are slightly yellowed, then raise the oil temperature to 7 hot, and fry the meatballs again. Fry until golden brown and crispy, add more bean sprouts and breadcrumbs, these two ingredients, the radish balls made are much more delicious than ordinary radish balls, crispy on the outside and tender on the inside, fresh and crispy, delicious and satisfying. Let's do it when you have time.  

 Tips:

Fried radish balls should be eaten hot to make them more fragrant and crispy. After letting it cool, it doesn't taste so good. The meatballs that you can't eat are very delicious when you can use them to braise or boil soup. Don't add chicken essence and monosodium glutamate to make radish balls, because radish and bean sprouts are very fragrant and fragrant, and they are not so delicious when added. Do not use mung bean sprouts for bean sprouts, because mung bean sprouts are not as fragrant as soybean sprouts.