Fried radish balls do not require flour or starch. Use these two instead. They will be crispy and not soft
Winter is the season for eating radishes. How do you make the radishes you buy delicious? My personal favorite is fried radish balls, which are crispy and charred with one bite. The more you eat, the more addictive you become. The Chinese New Year will be here soon, and radish meatballs are indispensable for fried New Year’s goods at home. Let’s quickly learn how to make them.
Many friends said that there is nothing to say about this thing, the method is very simple! It sounds simple, but actually it requires some skills to make. Are your fried radish balls crispy, fluffy, and caramelized enough? Will it soften after letting it cool?
Most people like to put flour and starch in fried meatballs. In fact, when frying radish meatballs, neither of these is needed. Next, I will share with you the secret. Use these two methods instead. The fried meatballs will be charred and crispy. They are delicious even when they are cold and will not soften.
[Fried radish meatballs]
Ingredients required: radish, onion and ginger, eggs, salt, chicken essence, five-spice powder, pepper powder, baking soda , leftover steamed buns, cooking oil
Operation method:
The first step is to prepare the radish, wash it in water, drain it after washing, and then use an grater to grind it into thin strips. Add a spoonful of salt to the radish, stir it and marinate it for a while to get rid of the water inside.
The second step, after a while, a lot of water will come out. After draining the water, chop the green onions and ginger slightly, chop them into pieces and pour them into the shredded radish. Seasoning is very simple. You only need to put 1 egg, and then add an appropriate amount of salt, chicken essence, five-spice powder, and pepper powder according to your personal taste.
The third step is to stir it evenly and set it aside for later use. Next, there are two important seasonings that need to be added, which are to replace the flour and starch. They are baking soda and leftover steamed buns. 2g of baking soda is enough. The purpose of adding it is to make the radish balls more fluffy.
The fourth step, We have to mash the leftover steamed buns with our hands and pour them into the radish filling. The purpose of adding it is to make the radish balls crispier and more fragrant when fried. Put these two things in, stir thoroughly with chopsticks, stir evenly and then fry. Heat the oil in a pan until it bubbles, squeeze the radish stuffing from the tiger's mouth into balls, and put it into the oil pan.
The fifth step is to fry over low heat until it is set and golden in color, then take it out. After all the meatballs are fried, we heat the oil in the pot to even hotter, then add all the meatballs and fry them again, this time until they are crispy and take them out of the pan.
