The trick of vegetarian fried radish balls, add this ingredient and fry them together, the meatballs are golden, crispy and fluffy

 

 Today I will share a radish method, fried radish balls, no need to put meat, use vegetarian fried methods, want to make the meatballs delicious, teach you the tips of vegetarian fried radish balls, add this ingredient to fry together, the meatballs are golden, crispy and fluffy 

【Vegetarian fried radish meatballs】Ingredients: half a carrot, 1 bowl of rice, half a bowl of flour, 1 egg, appropriate amount of oil and salt, 2 slices of ginger, 1 teaspoon of thirteen spices, 1 teaspoon of white pepper, 1 teaspoon of chicken essence,

Steps:

1. Use carrots, white radish, green radish, wash the radish, cut off the roots, do not peel.

2. Rub the radish into thin shreds with a grater.

3. Add water to the pot and boil, blanch the shredded radish, boil for 2-3 minutes after the water boils, cook the bad smell of the radish, and the taste is more delicate.

4. Put the shredded radish in the container, knock in an egg, then add rice, salt, minced ginger, thirteen spices, chicken essence, when frying the radish balls, add a bowl of leftover rice, the taste of the meatballs will be richer, not hard to eat, the fried meatballs are golden, crispy and fluffy, and the leftover rice will not be wasted.

5. Mix well with chopsticks.

6. Add the flour in batches, while adding the flour, stir with chopsticks, let the raw materials and seasonings fully blend, stir until the filling becomes sticky, don't add flour, don't put too much flour, it's sticky.

7. Dip your hands in some water, take an appropriate amount of filling, form a round, and do the rest as you can and put on a plate.

8. Add oil to the pot and heat it, fry the meatballs in batches, don't put them all in at once, fry the meatballs one by one into the oil pan, fry the meatballs one by one, and then fry them over medium-low heat.

Tips:

After the radish is shredded, blanching it can boil out the bad smell of the radish, and it tastes more delicate. When adjusting the filling, the flour should be put less, so that the filling can be rounded and sticky. When frying, use medium-low heat, not high heat, because it is easy to fry the meatballs to the outside and the inside to be uncooked.