Golden Radish Balls

Method

1. 01

   Step 1

   Place the shredded red and white radishes in a bowl, add a few slices of ginger and a little salt, stir well and marinate 5 3 minutes. Drain the water that has been drawn out, then pour in enough warm water, ideally around 36 degrees Celsius. Stir well with chopsticks, let it stand for a few minutes, and then pour it into a sieve while stirring to drain the water. Remove the ginger slices.

   

2. 02

   Step 2

   Take appropriate amounts of white radish and carrot, and shred them. The ideal ratio is 2 : 1 If you like carrots, you can adjust the ratio to 3 : 2 , but be careful not to use too much carrot, as carrots are quite dry. If the shredded carrots are the main ingredient, the radish balls will easily become dry and tough after frying, and they will also easily burn. Wash and drain the bowl, put the shredded radish back into the bowl, add an appropriate amount of flour, crack in an egg, and add appropriate amounts of light soy sauce, salt, minced ginger, and minced scallions. Mix well and it's ready to fry.

   

3. 03

   Step 3

   Heat enough oil in a wok, add a few slices of ginger, and heat over medium-low heat until the ginger slices begin to shrink. Remove the ginger slices and shape them into meatballs. Drop them into the oil one by one and fry over medium-low heat until they turn orange-yellow. Remove them from the oil, turn off the heat and let them cool 30 seconds. Then, put them back into the oil and fry them again over medium heat until they turn golden brown.

   

4. 04

   Step 4

   Golden Meatballs

   

5. 05

   Step 5

   I want to eat it after seeing it.

   

6. 06

   Step 6

   Pack several plates because they're delicious.