Fried radish balls, don't add flour and starch, the chef taught me a trick, crispy on the outside and tender on the inside

Don't add flour and starch to the fried radish meatballs, and share a method today to ensure that they are crispy and not soft, and the fried meatballs are crispy on the outside and tender on the inside, and they are fragrant and energetic to eat.  

【Required Documents】

1 white radish, 1/2 onion, appropriate amount of coriander, appropriate amount of minced ginger, 1 steamed bun, 2 eggs, appropriate amount of salt, appropriate amount of pepper, appropriate amount of five-spice powder, appropriate amount of light soy sauce.

【Steps】

1. Prepare a white radish, clean the dirt, remove the skin, and then rub it into fine wires with a silk grater, and cut it with a knife if it doesn't have one. Put it in a bowl, add a small half spoon of salt, stir well and marinate until the water is removed.

2. Prepare half an onion, first shredded and finally diced.

3. Prepare an appropriate amount of coriander, cut it into palatable sections, and if you don't like it, you can skip it, or replace it with chopped green onions, etc.

4. Prepare a piece of ginger, chop it into minced pieces and set aside. If you don't like it, you can not add it.

5. After the radish is marinated, squeeze out the water, chop it with a knife, put it in a pot, then add coriander, onion and ginger, mix and stir well.

6. Prepare a steamed bun, put it in a blender, stir it into broken steamed bread, the balls made of steamed bread are crispy on the outside and soft on the inside, not hard to eat, and it is not easy to soften after a long time, it is a noodle food itself, and it is easier to digest and absorb when eating. The only bad thing is that the hot pot is easy to break when making soup.

7. Crush the dough and put it in the front vegetable bowl, knock two eggs into it, add a little salt, add salt to the radish in front, there is a salty taste, don't add too much here, add an appropriate amount of pepper, an appropriate amount of five-spice powder, an appropriate amount of light soy sauce, and grab and mix until it is sticky.

8. Take an appropriate amount of batter, press it tightly with your hands, and then form it into a round ball, and set it all aside.              

9. Remove from the pot and pour oil, the amount of oil is not over the ingredients. Burn until it is 70% hot, then turn the heat to low, add the balls, do not turn it over first, let it set and then turn it over.

10. Fry until both sides are golden, the surface is hard and brittle, take out the oil control, and then turn on the high fire to increase the oil temperature, and fry the balls for more than ten seconds, don't fry for too long, and the residual temperature will be heated out. Scoop it out and control the oil.

 Tips:

1. If you don't know what the oil temperature is, just throw a little vegetable ball down, and it will float quickly.

2. There is no limit to the variety of radish, but it will be better if there is green radish.

3. The ingredients inside can be adjusted according to personal preference.