Pan-fried radish balls
Radish meatballs are a delicious home-cooked dish. Because they are usually fried, they can't eat too much. They are also very oily to make. In fact, the meatballs taste the same when fried. Although the outer skin is not as crispy as fried, the aroma is not bad at all.
Recipe Recommendations
- carrots one
- green radish one
- flour 约100 grams
- onion 1 tree
- Jiang 1 block
- chives appropriate amount
- sesame appropriate amount
- salt 2 teaspoons
- pepper powder appropriate amount
- peanut oil 2 tablespoons
Steps for Pan-fried radish balls
1
Wash and peel the radish. Carrots are leftovers.
2
Chop onions, ginger, and carrots. Cut part of the ginger into slices.
3
Use a tool to slide the green radish.
4
Put the cut ingredients in 2 and 3 together, stir with salt, and marinate for a while.
5
Add flour and pepper powder, stir, pick up with chopsticks to shape.
6
Add water to the pan and bring to a boil. Put the meatballs into the steamer.
7
Steam on high heat for 10 minutes, and reduce heat for 2 minutes.
8
Put oil in a frying pan (more than stir-frying), add ginger slices and stir-fry until fragrant.
9
Add the steamed meatballs.
10
Fry the meatballs on each side over low heat to golden yellow.
11
Cease fire and sprinkle with chopped chives.
12
Place on a plate and sprinkle with cooked sesame seeds.