Radish and Mung Bean Balls

Name: Radish and Mung Bean Balls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g radish; 100g Mung Bean Noodles; 20g chopped green onion; 1/2 tsp salt; 1/2 tsp Five spice powder; 1 piece egg; 50g water; 1 tablespoon Cooking oil

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There is a very down-to-earth delicacy in my hometown. It is popularly called "fried radish balls"-rubbed with green radish into filaments, mixed with mung bean noodles, seasoned, and fried until crispy on the outside and tender on the inside. Although it is fried food, the taste is fresh and unique.

Nowadays, some restaurants have begun to include this dish in the menu, accompanied by a bowl of hot and sour soup, which is called "spicy and sour radish ball". It has vegetables, soup, and can be used as rice. It is very popular. I just don't know if mung bean noodles are used or not.

Seeing the bright green radish on the market, I suddenly wanted to eat this radish pill, so I bought it and cooked it up.

It is always unhealthy to come to fried food, so it is better to have less oil. So I remembered the takoyaki mold pressed on the bottom of the box. It only needs 1 tablespoon of oil to fry a radish ball.

Looking at the radish balls rolling in the takoyaki mold, I felt that the down-to-earth common people’s food suddenly became a lot more "fairy", and I was immediately "convinced" by my own "creative", haha"

Ingredients

200g Radish
100g Mung Bean Noodles
20g Chopped Green Onion
1/2 tsp Salt
1/2 tsp Five Spice Powder
1 piece Egg
50g Water
1 tablespoon Cooking Oil

Radish and Mung Bean Balls

1. Rub green radish into fine filaments, add salt, chopped green onion and five-spice powder, and mix well;

2. Add eggs and mung bean noodles, mix well again;

3. Then add water and mix into a slightly thick, thin paste;

4. Heat the small balls mold over a medium-to-small fire, and brush evenly with a layer of cooking oil. The amount of oil is more than that of small balls, about 1 tablespoon in total;

5. Add the batter to the mold;

6. After one side has condensed, turn it round;

7. If it feels a bit dry, you can add some oil;

8. Fry the meatballs until they are golden brown all over, then they can be taken out of the mold and put on the kitchen paper to absorb the excess oil.

Tips:
Eat it while it's hot, add salt and pepper when you eat it, it tastes even better!

There is another bowl of soup, it will be it for a meal——