Fried radish clip(jian luo bo jia )

Fried radish clip

Introduction:

"For the first time, I tried the new method of white radish, which is similar to lotus root clip and eggplant clip. I found that white radish doesn't absorb oil, so it's not as greasy as I imagined. If I eat it with a bowl of soup, I can't stop chopsticks."

Production steps:

Step 1: prepare half white radish, wash and peel.

Step 2: make minced pork.

Step 3: add cooking wine, salt, sugar, soy sauce, sesame oil into a quail egg (you can also use egg white) to stir well, marinate for about 30 minutes.

Step 4: cut the white radish into the shape of the top opening and the bottom connecting, and try to thin it as much as possible.

Step 5: put the stuffing into the radish clip evenly.

Step 6: because the batter is not skillful, there is no batter here. It tastes better when used.

Step 7: pour peanut oil into the pan, and put it into the radish clip when the oil temperature is 80%. Use chopsticks to gently touch the part of meat stuffing, and turn it over if the surface solidifies.

Step 8: small fire about 7-8 minutes, the surface has begun to slightly yellow, radish surface has become soft and transparent, you can fish out into a plate.

Step 9: garnish with chopped green onion and shredded green onion.

Step 10: if you are worried about being greasy, you can make a dip juice. I use Meiji delicious juice with boiled water and chopped peppers and shallots.

Step 11: you can also soak it and let the soup wrap the whole radish clip. It's delicious~~~

Materials required:

White radish: half

Pork stuffing: right amount

Shallot powder: appropriate amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Quail egg: 1

Peanut oil: right amount

Note: the stuffing should not be too full, the incision should be as low as possible, and the thin stuffing should be tight~

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Luo Bo Jia