1. Wash half of green radish, 1 bowl of flour, 1 bowl of bean dregs, wash onion, and prepare other ingredients.
2. Chopped green onions, marinate in five-spice noodles and cooking oil, and mix.
3. Wash the radishes and shred them.
4. Add a teaspoon of salt to the shredded radish.
5. Wear disposable gloves and rub it to see out the juice.
6. Stir the chopped green onion and shredded radish evenly.
7. Add okara.
8. Add flour.
9. If the batter is too thick, add appropriate amount of soy milk or water and stir to make a uniform batter.
10. Add edible oil to the pot and bubbling the oil around to add the balls.
11. Prepare half a bowl of water, and dip the spoon into the water every time you dig a ball.
12. With a disposable glove in your left hand, grab the batter and squeeze it out. It is easy to dig into a ball with a scooping spoon soaked in water.
13. Quickly slide into the pot without sticking to the batter at all. This method is also an experience taught by the mother.
14. The meatballs float up and fry into golden yellow, remove and drain the excess oil.
15. Deep-fried food can not be eaten regularly, but who can withstand the temptation, then add some Vc with a cherry radish or cucumber!
