The best and simple way to make fried white radish meatballs

In winter, many people will buy a lot of radishes and store them at home. However, if radishes are stored for a long time, they will inevitably take up a lot of space. Radishes are also prone to spoilage after being stored for a long time. In order to avoid this phenomenon, you can make fried radish vegetarian meatballs. This method is relatively simple and it is also very delicious. It is a common delicacy. The cooking method is very simple. You will feel more at ease eating fried food you make yourself.

Fried Radish Meatballs

Material

250 grams of radish and 1 egg. 1000 grams of seasoning oil (about 75 grams consumed), 1/2 tablespoon of soy sauce, 1/2 teaspoon of fine salt, 1/3 teaspoon of MSG, a little pepper, green onion, and ginger, appropriate amount of starch, and 1 tablespoon of pepper salt.

practice

1. Wash and peel the radish, rub it into thin strips with a grater, and then chop it with a knife. Add soy sauce, salt, MSG, pepper, eggs, onions, minced ginger, and water starch, mix well and set aside.

2. Squeeze the stir-fried radish filling into balls as big as salted egg yolks, fry them in 60% hot oil until they are light yellow, remove from the pan, drain the oil, place on a plate, and serve with pepper salt.

Material replacement

Replace radish with yam and call it fried yam meatballs.

Taste Changes

Remove soy sauce and pepper from the seasoning and use Guilin hot sauce and sesame oil instead, and the dish is called Fried Soy Sauce Radish Meatballs.

Fried carrot balls,

Material

White radish, garlic, ginger, pepper water, chicken essence, salt, sesame oil, flour

practice

1. Grate the white radish and blanch it in boiling water.

2. Chop garlic and ginger,

3. Add pepper water and flour to the white radish and stir into a paste. Add salt, chicken essence, garlic, ginger and sesame oil and stir well. 4. Put oil in a pot and heat it to 70%. Squeeze it into small balls with your hands and fry until golden.

Fried Radish Meatballs

Introduction: Oily but not greasy, soft and refreshing.

Material

Main ingredients: 500 grams of fresh radish, 250 grams of peeled pork belly, 5 grams of fine salt, 2 grams of soy sauce, 2 grams of Shaoxing wine, 75 grams of flour, 5 grams of chopped green onion and ginger, 500 grams of cooked lard (about 100 grams consumed), 2 grams of pepper salt, and 2 grams of MSG.

practice

1. Wash the radish, peel it, cut it into dice, blanch it in boiling water until it is 70% cooked, take it out and squeeze out the water, chop it into pieces with a knife, and put it in a large bowl.

2. Wash the pork and chop it into fine pieces. Put it into the radish bowl. Then add Shaoxing wine, salt, MSG, flour and a little water, stir well to make the filling.

3. Put the pot on the fire, scoop in the cooked lard and heat it to 60%. Squeeze the filling into small balls with your hands and put them into the pot one by one. When they turn light yellow and crust over, pick them up and put them on a plate. Sprinkle with pepper salt.

Do not overcook the radish. Chop it into small pieces and squeeze out all the water. Radish meatballs can be stored for several days at room temperature. They can be boiled, roasted, or made into soup, and they taste delicious.