Fried Carrot Balls
1.
Wash the green radish.
2.
Peeled.
3.
Use a fork plate to fork the green radish into shreds.
4.
Marinate the forked radish with salt for a while.
5.
The shredded radish becomes soft when the water is discharged and set aside.
6.
Add a teaspoon of thirteen incense to the minced meat.
7.
Add a teaspoon of coriander powder.
8.
One tablespoon of soy green, stir.
9.
Add a tablespoon of oyster sauce.
10.
Add 0.5 tablespoon of sugar and mix well.
11.
Add chopped green onion and chopped ginger and mix well.
12.
Pickle the soft shredded radish to dry up the moisture.
13.
Stir it into the meat.
14.
Knock in an egg.
15.
Add 200 grams of flour.
16.
And evenly.
17.
The ingredients for the balls are ready.
18.
Boil the oil to about 70 degrees, try it with chopsticks, bubbling around, you can start to fry.
19.
Dig a piece with a small spoon on a low fire, and put the pot carefully.
20.
After cooking, stir immediately to prevent sticking.
21.
It was fried to float, and the skin was golden.
22.
Roll it to make the balls evenly colored.
23.
Pick it up, drain the oil, wow, fragrant...
24.
Dip in the sauce and enjoy!
Tips:
1. Deep-fried radish balls, radish must be pickled, removing the moisture can also remove the smell of radish.
2. Be sure to stir evenly after adding the flour.
3. The whole process of croquettes has a small fire, and there is meat inside, so that the small fire can be completely fried.
4. Be sure to pay attention to safety during the process of oil removal, and be careful of scalds splashed out.
5. If you have any questions, please leave a message below the comments to learn and make progress together.
