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Northeast fried shredded radish balls

2024-08-18 14:59:32 868

This green core radish is a common variety in northern China. If eaten raw, it is sweet, crispy, and slightly spicy, and can also be used to make soup or cold dishes. This is half a radish left over from making shredded radish shrimp soup. If you don't eat it, you'll waste the bran core. It's perfect for frying meatballs< br>

Details of ingredients

radishHalf a
flour30 grams
Whole egg mixture20 grams
salt1 spoonful
seed powder of Chinese prickly asha little

Technique

difficultybeginner
workmanshipFried
tasteOriginal flavor
timeTwenty minutes

Steps to make Northeast fried shredded radish balls

1. Wash the radish without peeling it, wipe it into shreds directly
2. Boil in salt water until 70-80% mature, then remove from supercooled water
3. Squeeze out the water, add a little salt, flour, egg mixture, and Sichuan pepper powder and mix well. Carrots are cool in nature, while Sichuan pepper powder is hot in nature. It can neutralize and enhance fragrance
4. Mix it into the state shown in the picture, and apply a little force in the palm of your hand to form a ball
5. When the oil is heated to about 50 to 60% heat (by placing the wooden chopstick head in the hot oil, rich small bubbles will appear around it, which is about 50 to 60% heat), use your hands to shape the meatballs and place them one by one
6. Gently stir, fry once to shape, then reduce the heat and fry again until fully cooked
7. Take it out and place it on kitchen paper, then suck off any remaining oil