Hello, everyone, I am ALFY, the No. 1 gourmet, and follow ALFY to have more home-cooked dishes for your reference!
Approaching the end of the year, many fans and friends left a message to give up the practice of radish balls . In fact, the radish balls have been fried several times, but some people still can't master the techniques. They are either not crispy enough, or they become soft the next day, or even black when they are fried.
Today, I will give you a detailed explanation of the correct method of old-fashioned radish balls. It does not absorb oil and does not soften, the outside is crispy and the inside is tender and appetizing. All you learn are delicious.
【radish balls】
1. First, we wash the green radish , cut into thin slices, and then cut into fine pieces.
2. Chop a handful of coriander and put it together with the radish, add salt, pepper, and pour in some vegetable oil to lock the water in the radish to prevent water from leaking during frying, let chopsticks stir well .
3. Then beat in an egg to increase nutrition and softness, and then grab a handful of starch and a handful of flour, which will shorten the starch and enhance the aroma of the flour. Many people croquettes Only use flour, it is soft and fragrant, but it is not crispy and easy to soften. It is best to put some flour and starch.
4. always adjust the filling to a more viscous paste.It should not be too thin or difficult to shape; nor too thick or hard to eat. There is no need to add water during the whole process, the water contained in egg liquid and radish is enough.
5. Burn more oil in the pot. When the oil temperature rises to 50%, start the pot, squeeze the stuffing into balls at the tiger’s mouth, dig into the pot, and the balls can keep steaming. Consistent familiarity, consistent color.
6. Fry the meatballs on a low fire after they are cooked, often push to make the meatballs evenly heated, and when the meatballs are all floating and golden brown, they can be out of the pot, sprinkle with salt and pepper or chili noodles, flavor Better.
ALFY has something to say:
1. After adding salt to the radish, be sure to add vegetable oil to prevent the radish from leaking a lot of water and not easy to shape.
2. It is best to turn off the fire when loading the meatballs, so as to avoid the color of the meatballs being loaded before and after being inconsistent with the raw and cooked meat.
3. If the balls are not crispy enough, you can increase the oil temperature and re-fry.
Okay, this burnt and tender radish balls are ready. If you like, please try it out.
Follow ALFY, we have simple and practical home cooking for your reference every day, see you in the next issue!
.-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-