Keep in mind 3 points for croquettes, the croquettes are crispy on the outside and soft on the inside, and they are not dry or hard when cool, and they are so delicious that they can't stop

 

A fried radish balls shared with you today, the fried meatballs can be eaten directly, or you can cook or stew soup, the taste is good, the point is very simple, you can fry a big pot in ten minutes;

It is not difficult to fry radish balls, but if you want to fry them deliciously, the inside is not slimy, the outside is crispy and soft on the inside, today I will share 3 tips with you, so that you can fry delicious radish balls at home, friends who like it can try it!

【Deep-fried shredded radish meatballs】

【Ingredients】Half a white radish, half a carrot, an appropriate amount of chopped green onion, 2 eggs, 50g breadcrumbs, an appropriate amount of flour, salt,

Spicy fresh;

【Directions】

1. Clean the prepared white radish, remove the radish skin, about 500g, planed into shredded radish, carrot is also peeled off, about 150g, planed into shredded carrots, put together, add carrots not only make the color more beautiful, but also more balanced nutrition;

2. Add an appropriate amount of salt to the prepared shredded radish, stir well, and kill the water in the radish, adding salt can not only kill the excess water, but also remove the raw taste of the radish, and the fried meatballs are more delicious;

3. After the radish kills the water, squeeze out the excess water, try to squeeze it slightly dryer, the drier the squeezing, the less flour will be added, and then cut a few times with a knife, do not cut too much, put it in a large basin;

4. Add 2 eggs and chopped green onions to the shredded radish, an appropriate amount of salt, spicy fresh, stir well, salt has been added when marinating just now, this time you should put a little less, adding eggs here can make the fried croquettes more soft and delicious, which is one of the secrets of delicious croquettes;

5. Add breadcrumbs after stirring well, adding breadcrumbs can make the fried meatballs more crispy and sticky inside, which is the second secret of the deliciousness of croquettes, and then add flour in small quantities many times, the flour plays a sticking left and right, don't add too much, add too much to fry the meatballs will be hard, and the taste is not good.

6. Add a little more cooking oil to the pot, the oil temperature is 5 into heat, turn to low heat, and then squeeze the balls in, you can use the tiger's mouth to squeeze the balls, scrape them with a spoon to form, you can also use the balls artifact, simple and convenient, in short, you don't need to make it tight when squeezing the balls, pinching it too tightly is not only not easy to fry, but also the taste will be hard, don't put too much in a pot, too much fried at one time will make the balls unevenly heated, resulting in paste or sticking;

7. The meatballs have been kept on low heat in the pot, and must not be used with high heat, the high fire can easily lead to the situation that the meatballs are not cooked outside and inside, and the third secret of the delicious croquettes is fried over low heat, and the spoon is gently turned after the surface is set, so that the meatballs can be heated more evenly;

8. Fry until the meatballs are all floating on the surface, and the color becomes golden brown to get out of the pot, if there are more fried meatballs, you need to eat them several times, and you can get out of the pot immediately when you fry them for the first time, don't fry them old, so that the second re-frying will not affect the taste;

9. The fried meatballs are crispy on the outside and soft on the inside, even if they are cool, they are not the inside;

Croquettes Summary:

The first point: add eggs when the croquettes are fried, adding eggs can make the fried meatballs more soft and delicious, the number of eggs is determined according to the number of ingredients, generally 2-3;

The second point: add an appropriate amount of breadcrumbs or steamed bread residues when croquettes, adding breadcrumbs can make the fried meatballs more crispy on the outside and not sticky inside;

The third point: the heat of the croquettes is very important, do not fry them over high heat, use low heat, especially when the croquettes are burned, not only can prevent the croquettes from being scorched on the outside and not cooked on the inside, but also make the color of the fried croquettes more beautiful, and the fire will also cause the outer skin of the croquettes to be very dry, and it will be very hard when it is cooled;