Crispy fried radish meatballs, don't just add flour, remember 3 tips, crispy on the outside and tender on the inside

Today, I use white radish, yellow radish, carrot, and fried a crispy fried vegetarian meatball to share with you, it is very simple to make, crispy on the outside and tender on the inside, fragrant and crispy, and nutritious.

——[Crispy Fried Vegetarian Radish Balls]——

1. Prepare the ingredients

Ingredients: white radish, yellow radish, carrot.

Excipients: eggs, flour, cornmeal, starch, leftover rice, breadcrumbs, green onions, ginger, onions.

Seasoning: salt, light soy sauce, oyster sauce, chicken broth mix, five-spice powder, Maggi fresh, pepper.

Second, start production

Step 1: Wash all the vegetables, peel and cut the white radish, yellow radish, and carrot into thin strips; Finely chop the green onion and ginger, and chop the onion into small pieces; Crack the eggs into a bowl and set aside.

Step 2: Add water to the pot, bring to a boil over high heat, and then blanch the radish until it becomes soft.

Step 3: Take out the radish and pass it through cold water, squeeze out the water, and add an appropriate amount of flour, cornmeal, starch, and leftover rice, and their ratio is 1:1:1:2.

Step 4: Add the egg mixture, green onion, ginger, salt, light soy sauce, oyster sauce, chicken powder, five-spice powder, Maggi fresh, pepper to taste, and finally stir well.

Step 5: Then form the filling into small balls and evenly coat the outside with a layer of breadcrumbs.

Step 6: Pour wide oil into the pot, turn on the heat, the oil temperature rises to 5 hot, slowly put in the meatballs, fry the meatballs to golden brown, and remove the oil.

Step 7: The oil temperature rises to 7 into heat, put the balls into it again, carry out the second re-frying, fry for about 30-40 seconds, quickly remove the balls and control the oil.

In this way, our crispy fried vegetarian radish balls are ready, it tastes crispy on the outside and tender on the inside, especially fragrant, and even better than meat. If you like it, you might as well try it and eat it.

- [Crispy fried vegetarian radish balls] production points

1. The radish must be removed from the water before making, otherwise it is easy to come out of the water fryer during frying, and the balls will be soft after being placed, which will affect the taste.

2. When mixing the filling, don't just add flour, so that the meatballs will taste hard. We add the right amount of flour, cornmeal, starch, leftover rice to the radish filling, and then coat it with a layer of breadcrumbs to increase the crispiness of the meatballs, and their ratio is 1:1:1:2.

3. When frying the meatballs, use a hot oil temperature of 5 percent for the first time, fry them golden brown and remove the oil control, and then re-fry them for about 40 seconds, so that the skin of the radish meatballs is more crispy.