Suumariko
By VicentaLakin
This is Grandpa's favorite dish when I was a kid. After my grandfather died of lung cancer, I finally found Grandpa's taste over and over again, and then I blew up a pot of vermin and pretended that I was still his beloved granddaughter
Recipe Recommendations
- white radish a
- salt appropriate amount
- flour appropriate amount
- eggs a
- salty and fresh
- fried
- half an hour
- simple
Steps for Suumariko
1
Don't get too thin on radish. Okay
2
It'll be too salty to use salt to kill the radish water and dry it before it's dry
3
Add a small amount of dry radish! As long as you can form the radish, remember not to put more! And remember to mix it with an egg
4
It's about that big of a pill
5
It's better to blow twice the first blow-up, and the radish screech is a little thicker in the oil pan, so don't worry if the balls are good! Then when Mariko gets cold, enjoy the fragrance! It's good for snacks or food