Quaffles
By VicentaLakin
We've been sharing seven dishes in the New Year's series, and today we're sharing the eighth course: radish radish meatballs. It's also Mariko. It's different in food. It tastes different. Like today's radish meatball, there's just as ordinary food as radish, lush and meat. We keep it a secret, and we find out, hey, there's always something to blow up every year, and it's not very common for leaves to make fried food, but it's different every year, fried meat, fried balls, strong boiler gas, strong New Year's atmosphere. If the pills are blown, they can be eaten directly, or used to cook soup or hot pots, and they are used in their own home with much more healthy fresh oil than outside, and if they are equipped with fire and frying techniques, they will reduce the use of oil and the harmful substances produced by fried food. Well, say it while you're doing it...
Recipe Recommendations
- minced meat 500 grams
- white radish a
- lotus root a
- raw peanuts 100 grams
- eggs a
- starch appropriate amount
- salt appropriate amount
- oil appropriate amount
- ginger appropriate amount
- shallots appropriate amount
- black pepper a little
Steps for Quaffles
1
One2
Scratch the radish, and the radish is made of roses。3
加入适量盐，用手拌匀并使劲挤One挤，让食材变软。盐稍微多One点点，后面肉里就不加盐了。4
重要食材登场，生花生提前泡One泡，然后捣碎，我偷懒装入袋子里用擀面杖敲碎的，还是建议亲们直接用刀切成碎末好些，切的能将花生的皮也切得很碎。5
将肉末再剁One剁，剁到感觉粘手，然后打入鸡蛋，加入适量淀粉，拌匀后反复摔打，摔打到很粘手为止。肉用三分肥七分瘦的口感好，不过叶子用的瘦肉比较多，肥肉多了叶子心里接受不了。6
将摔打好的肉泥加入到萝卜丝莲藕混合食材中，加入花生末、姜末和小葱末，再反复摔打One会，直到黏黏的为止，然后再加One点点芝麻香油、One点点生抽和黑胡椒粉拌匀。生姜末稍稍多放One点更香，拌的时候根据干湿度来加适量淀粉。有人说加小葱和生姜怕炸糊，只要肉丸不松散，炸的油温掌握好，本身锅好也是很重要的，我炸的就根本One点不糊，而且非常香，怕炸糊的就别加了。7
搓成丸子。为了炸的时候炸得均匀，我是提前搓好丸子后再统One炸的，不是One边搓One边炸。8
锅里加入适量油，烧到五六成热的时候下入丸子。五六成热的油温可以将筷子插入油里测试，筷子周末冒小泡即可。当然，油炸食物对锅的选择也重要，我用的是很适合油炸的One款不锈钢锅。所谓油炸食物产生致癌物质就是指肉烧焦后产生的苯丙芘，所以油炸食物的时候One定要控制好油温，将食物炸焦黄而不糊。9
快出锅的时候大火炸One下，然后快速出锅。10
完成。出锅后放到吸油纸上吸One下油。我Quaffles Make Tips
Leaf cooks, food nutrition and safety professionals, national-level nutritionists, food writers, senior nutrition lecturers, senior health managers, national presenters, many television programme guests, volunteers for the Feeding Programme, and a food book, Feeders' Tables: Feeders' Feeders' Foods, transmits the health of hundreds of millions of people and shares a simple and delicious diet. The Wireless Public Kitchen has all the annual menus and 400 simple dishes to study easily. Any questions are welcome to the Wireless Public Kitchen message and the leaves will reply。