Crispy fried radish balls(su zha luo bo wan zi ai mei wei geng ai jian kang )

Crispy fried radish balls

Introduction:

"Don't envy the delicious food sold outside. In fact, what you make by yourself is the same delicious food! Not only meet the needs of taste buds, but also ensure our health! This crispy fried turnip meatball needs very simple ingredients, and it's not difficult to make! "

Production steps:

Step 1: prepare the required raw materials.

Step 2: chop the scallion.

Step 3: rub the radish on the bed.

Step 4: chop the shredded radish with a knife, don't chop it too much.

Step 5: put the chopped radish into a larger container and set aside the chopped scallion.

Step 6: put chopped scallion into a container with chopped radish.

Step 7: break in two eggs.

Step 8: put some salt and five spice powder.

Step 9: add a little starch and more flour.

Step 10: use chopsticks to make a sticky paste.

Step 11: add more oil to the frying pan and heat until the oil bubbles. It's about 70 or 80 percent hot.

Step 12: round the radish paste with a spoon.

Step 13: put the round turnip balls into the oil one by one, deep fry them over low heat until they are shaped, and turn them over.

Step 14: deep fry until slightly yellowish.

Step 15: remove and control the oil.

Step 16: heat up the oil over medium heat, and then put the turnip balls into the frying pan for about 10 seconds.

Step 17: when it's golden, take it out. Don't fry it too dark.

Step 18: take out, control the oil and load the plate. Gorgeous golden crisp fried radish balls out of the pot! It can be served with ketchup. Or with salt and pepper!

Materials required:

Radish: one

Onion: a paragraph

Eggs: two

Salt: right amount

Five spice powder: appropriate amount

Starch: a little

Flour: right amount

Note: intimate words 1. Fried radish balls into a little starch is to increase the crispness of the ball. 2. Don't put too much five spice powder. 3. A second deep frying also increases the crispness of radish balls. It doesn't need to be deep fried for too long. It also increases the crispness and tenderness of radish balls. 4. The color of fried turnip balls in the pot should not be too deep, because the balls with oil temperature will continue to deepen the color of the balls. The color can be less in the pot, and the color just reaches the ideal state after the pot.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Su Zha Luo Bo Wan Zi Ai Mei Wei Geng Ai Jian Kang