The recipe for golden radish balls

Health benefits

White Radish: Resolving Phlegm

Carrots: Low protein

Ingredients

A white radish

A quarter of a white carrot

Salt 20g

15 grams of Wuxiang powder

30 grams of ginger foam

30g scallion foam

Light soy sauce 20g

The recipe for golden radish balls

1. Put the shredded red and white radishes in a bowl, add a little ginger slices and a little salt, stir well and marinate for 3-5 minutes. Remove the marinated water, then pour in enough warm water, with a water temperature of about 36 degrees Celsius. Stir well with chopsticks, let it stand for a few minutes, and pour it into a sieve to drain the water. Remove the ginger slices.

2. Take an appropriate amount of white radish and carrots and cut them into thin shreds. The normal ratio of 2:1 is the best. For those who love carrots, adjust the ratio to 3:2. However, be careful not to use too much carrot because carrots are relatively dry in moisture. If carrot shreds are used as the main ingredient, the prepared radish balls are easy to fry and become dry, woody, and even black. Wash and drain the bowl, pour the shredded radish back into the bowl, add an appropriate amount of flour, beat in an egg, and add an appropriate amount of light soy sauce, salt, ginger foam, and scallion foam. Stir well and prepare to fry.

3. Pour enough oil into the wok, add a few ginger slices, heat them over low and medium heat until the ginger slices start to shrink, then remove the ginger slices and knead the balls one by one into the oil pan. Keep the wok low and medium heat and fry slowly until the surface is orange yellow. Remove from the wok, turn off the heat and let it cool for 30 seconds. Then add the ginger slices to the oil pan again and fry over medium heat until golden brown. Remove from the wok.

4. Huangjin Meatballs

5. I want to eat after watching it

6. Pack more plates because they are delicious

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/1304.html