Fried radish balls(zha bai luo bo su wan zi )

Fried radish balls

Introduction:

"This dish is crisp on the outside and waxy on the inside when it's hot. Let it cool and make it into meatball soup."

Production steps:

Step 1: a large piece of white radish, more than a Jin, a green onion, ginger half.

Step 2: white radish, wipe into silk with a planer, add 5g salt and marinate for a while. Five grams of salt is too much. It's a little salty

Step 3: cut green onion and ginger.

Step 4: add chopped green onion and ginger into shredded radish, add 2 g of thirteen spices, 1 g of pepper, and a little oyster sauce.

Step 5: add rice (rice is not necessary), flour, stir well. The amount of flour, need to see how much water radish, if there is no rice, flour put more.

Step 6: stir the batter a little thin, so it's very soft, and it's hard when there's too much flour. Then heat up the oil pan, and you'd better have no more oil than your own meatballs.

Step 7: it's the same as squeezing meatballs, but it's a little thin. Once you squeeze it, you drop soup by hand. It's not good. After several times, you use a small spoon instead. It's more convenient. It's round and even, but you can't take photos.

Step 8: turn the oil 70% or 80% to medium heat, put it into the ball, and push it slowly after shaping, otherwise it will disperse. Deep fry until golden yellow, float on the oil surface, then out of the pot.

Step 9: it's golden and crisp when it's hot. It can be fried more. After cooling, it can be frozen in the refrigerator. It can be taken out to make meatball soup at any time.

Materials required:

White radish: 500g

Flour: 100g

Scallion: 1

Ginger: half a piece

Leftover rice: 1 bowl

Salt: 5g

Thirteen spices: 2G

Pepper: 1g

Oyster sauce: a little

Note: 1, do not put more flour, or fried out is a ball. 2. Add salt according to your usual taste. 3. The batter is thin. It's difficult to squeeze the ball by hand. It's easier to shape with a small spoon. 4. Medium fire, easy to burn out and not ripe inside. 5. Rice and oyster sauce are not necessary.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zha Bai Luo Bo Su Wan Zi