The method of frying radish balls

Health benefits

Eggs: moist and dry

Ingredients and materials

2 radishes

1 piece of ginger

3 cloves of garlic

2 eggs

Moderate amount of pepper powder

Moderate amount of starch

Moderate amount of flour

Oil some

Salt in moderation

The method of frying radish balls

1. Peel and clean the radish, and wash the ginger and garlic for later use

2. After shredding the radish, add an appropriate amount of salt and stir evenly to marinate for half an hour

3. Cut ginger and garlic into small pieces at this time and set aside for later use

4. Squeeze out the water from the pickled radish and set it aside for later use

5. Shake the shredded radish and mix well with eggs, pepper, ginger, and garlic powder

6. Add an appropriate amount of starch and stir evenly (not too much starch)

7. Finally, add an appropriate amount of flour and mix it with flour until it can be made into a meatball shape (be sure not to add too much flour at once)

8. Wear disposable gloves, squeeze meatballs with one hand, and use a spoon to put them into the oil pan with the other hand

9. Heat up the oil in a wok over medium heat, then add shredded radish balls and fry. Do not flip the wok too early and shake it. Wait for one side to turn yellow before flipping over and frying

10. Fry until the radish balls are completely yellow and floating, then turn off the heat, remove them and control the oil. Then put them on a plate and start eating (the same method is used to fry all of them in sequence)

11. Finished image of fried radish balls

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