Radish meatballs
Radish is rich in multiple vitamins, and radish after autumn is favored by people. This radish meatballs are burnt on the outside and tender on the inside. Whether eaten directly or as a side dish, they are very good.
Recipe Recommendations
- white radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- Very fresh. appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- flour appropriate amount
- mushrooms appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Radish meatballs
1
Prepare all ingredients
2
Rub white radish and purple radish into silk with a brush, and pickle with a small amount of salt for ten minutes
3
Cut mushrooms into thin slices
4
Filter out the water in the shredded radish, then add chopped green onions, ginger, shredded mushrooms
5
Add appropriate amount of flour and water, stir until a thick paste, then add all seasonings
6
Add appropriate amount of oil to pan
7
After the oil is heated, arrange the shredded radish paste into balls and put them into the pan (both hands are batter, so there is no photo)
8
After the color turns yellow, take out
9
Re-heat the oil, add the meatballs and fry them again, until they have the ideal color, and then remove them (the color in China is lighter than after being taken out of the pan, so be careful)