Mushroom meatballs

Wash the dried mushrooms, soak them in hot water, and cut them into pieces. Don't dump the water used to soak the mushrooms; chop the carrots (or white radish) into pieces, then stir together the water used to soak the mushrooms, the shredded radish, the shredded mushrooms, and the flour into a batter. Add the flour according to your feeling, one spoonful at a time; then add appropriate amount of refined salt and monosodium glutamate, and add a little of thirteen spices to make the taste better;

Here is a tip for making meatballs. You need a small spoon for eating and a bowl of cold water; hold the batter in your hand with one hand and squeeze out a ball of batter, and use the spoon dipped in water with the other hand to dig it out and place it in a boiling oil pan; this way, when putting the meatballs into the oil pan, it will not stick, and it will be easier to shape;

How to judge whether the oil pan is boiling? Use a chopstick to insert it into the oil pan. If it creeps, it means that you can put it in the pan to fry meatballs;

After the meatballs are shaped, use a shovel or fence to turn them over and heat them evenly; what should be explained here is: After the oil pan is boiled, the heat should not be too high, otherwise the meatballs will be hard on the outside and taste not good enough; just medium heat and fry slowly; in this way, the finished product out of the pot will have a better color and taste; it will have a soft, glutinous, crispy and fragrant feeling;

The finished product is taken out of the pan; The ingredients of fried meatballs can actually be arbitrarily determined according to everyone's preferences; you can also use a mixture of soybean flour and flour to make meatballs. The fried meatballs have the aroma of soybean and taste very good; if you don't have soybean flour, you can use soaked soybeans to steam them in a pressure cooker, then use a spoon or awl to make noodles, then add water and flour to stir into a paste, and fry them in the pan; My batter was a little thin this time, so the meatballs turned flat after being put into the pan. However, the taste was soft and waxy after being taken out of the pan. If the batter was thick, it would be more chewy after being taken out of the pan;

Doesn't it look delicious?