Radish balls are a traditional dish with both color and flavor, and belong to the vegetarian series. It is crispy on the outside and tender on the inside, full of aroma, and is deeply loved by people. Below, I will introduce in detail the accurate method and selection skills of radish balls.
Radish: Choose fresh, well-hydrated white radish or carrot. The radish should have a smooth skin, no cracks or spots, and a heavy feeling in the hand.
Flour: Choose all-purpose flour that retains the shape of the balls without making them too firm.
Eggs: Use fresh eggs, not spoiled or expired eggs.
Seasoning: Choose high-quality green onions, ginger, garlic, salt, pepper, coriander, etc.
Prepare the ingredients: Wash the radish, peel it and cut it into thin strips. Finely chop the green onion, ginger and garlic, and chop the coriander for later use.
Pickled radish: Put the shredded radish in a bowl, add an appropriate amount of salt, stir well and marinate for 10 minutes. This step is to remove the pungent flavor of the radish while making it softer.
Mix the batter: Pour the flour into a bowl, add an appropriate amount of water and stir into a batter. The consistency of the batter should be moderate, if it is too thick, the meatballs will be hard and firm, and if it is too thin, the meatballs will not be easy to form.
Stir the filling: Squeeze out the marinated shredded radish and place it in a bowl. Add green onions, ginger, minced garlic, beat in eggs, add salt and pepper, and stir well.
Balls: Shape the stirred filling into balls by hand, which is a moderate size and easy to fry.
Frying: Pour an appropriate amount of cooking oil into the pot, and when it is six or seven hot, gently put the balls into the pot. Pay attention to the heat and keep it fried over medium-low heat to avoid the meatballs from being fried. When the meatballs are fried until golden brown, remove the oil and set aside.
Re-frying: After all the meatballs are fried, re-fry when the oil temperature rises to seven or eight percent hot. The purpose of re-frying is to make the meatballs more crispy and tasty. The re-frying time should not be too long to avoid the balls from becoming browned. When the color of the balls becomes darker, quickly remove the oil.
Seasoning: Put the fried meatballs on a plate, sprinkle with an appropriate amount of chopped coriander and serve.
By following the steps above, you will surely be able to make radish balls that are crispy on the outside and tender on the inside.