1. Wash the carrots, because they are relatively large, only 1/4
2. Rubbed into filaments
3. No need to add salt, just dry and remove excess juice
4. Break in 2 eggs (smaller), if it is a larger egg, one is enough
5. Add light soy sauce, thirteen incense
6. Stir well
7. Add flour, add a little bit, and stir to make a thick batter
8. Stirred radish batter
9. Heat the pan with wide oil, the oil is about five minutes hot, and the meatballs are poured into it.
10. How to make the meatballs: Grab a handful of batter in your left hand, squeeze out an appropriate amount of batter from the tiger’s mouth, take a small spoon of the batter in your right hand, remove the squeezed batter, and put it in the oil (no one is helping to take pictures, at this time, your right hand is holding a mobile phone to take pictures , So the photo of the spoon in the right hand cannot be taken)
11. Put in the remaining balls one by one
12. The oil temperature should not be too high, and it should be fried on a low fire to prevent it from being burnt. When the meatballs are golden on the surface, they will be cooked after they float in the frying pan.
13. Take it out, control the oil, and put it on the absorbent paper to remove the excess oil
Tips:The key to croquettes lies in the control of oil temperature. The temperature of the oil is high, the surface is battered, but the inside is raw. The oil temperature is too low, the batter eats too much oil, it tastes too greasy, and the taste is not good. A few more bombs will give you experience. When I first started frying this time, the oil temperature was a bit high, and the meatballs that I started frying were darker in color and a little muddy on the surface. It is better to control it later. So, if you are making it for the first time, you can only fry two or three at first and feel the oil temperature
