Quake radish balls
By VicentaLakin
When I was a kid at my grandma's, one of my favorite foods. I've been very fond of cooking for 90 years. I've been remembering the smell of childhood for a while
Recipe Recommendations
- green radish
- eggs a
- flour appropriate amount
- edible salt appropriate amount
- ginger powder small amount
- cumin powder small amount
- olive oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Quake radish balls
1
The radish washes off the skin and wipes it in silk (noting that if it's a filament board used for coarse grains that needs to be grafted, with too much fresh and unsophisticated water) and squeezes out the moisture in the rags (not too dry, not enough water)。
2
Add salt for consumption, a small amount of ginger powder and tumbled, and tumbled into an egg。
3
Add flour, blend (not to be too slow, otherwise salty radish will come out with water, and if it comes out, then some more flour, but better not, otherwise it will affect the taste)。
4
The oil boiler is hot (forgots, forgive me), about 50-60%, and can see a little bubble generated, put a little ball in, try and float in five seconds or so — not enough temperature will prolong the blast, the pills will be greasy, the oil will be too high, the oil will be too high to be ripe — and the balls will be yellow on their surface。