Radish Meatballs

Name: Radish Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 1/2 root White radish; 200g Minced meat; A Green onions; Some Alkaline Noodles; Some salt; Some Pepper noodles; Some Chicken Essence; Some MSG; Some warm water

by Brother Yuan’s baby~

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My ancestral home is Shandong, but I am an out-and-out Northeast girl. Carrot meatballs are a delicacy that grandma would have to make once every winter when I was young, but I have never explored whether radish meatballs are traditional in Shandong or a farming characteristic in Northeast China. Although grandma has been away from us for a few years, I will make radish meatballs every winter. The crispy outside and tender inside are the best moment to miss grandma. Although it is not gorgeous, it is a kind of heritage. Hope my friends will like it. "

Radish Meatballs

1. Prepare the ingredients: the flour needs to be sifted

2. White radish shredded and chopped

3. Put the soda noodles and salt into the flour and mix thoroughly with warm water. Add chopped green onion, minced meat, chopped radish and seasonings and stir.

4. The degree of mixing: it is not easy to fall when picked up by hand, and it is not very sticky at the same time. This is the adjusted look.

5. Prepare a basin without water (put the meatballs), an oil bowl, a spoon (dig the meatballs), and cook an appropriate amount of oil in the wok until 70% to 80% hot (croquettes)

6. Grab the batter and let the batter squeeze out between your thumb and index finger. Dip a spoon with oil, scoop out the batter and put it in the pan for deep frying.

7. Put it in the pot

8. Fry until the shape is slightly yellow and fish out, which is convenient and quick for drawing, and secondly to save gas.

9. After all the batter is short-fried in the pan, pour it into the pan and fry it again.

10. Fry until golden and ripe.

11. Another picture

Tips:
The word "appropriate amount" of ingredients has always appeared in many recipes. As a family kitchen, I personally feel that there are not too many accurate scales. Just like a western food chef will have a knife in every step, but a Chinese chef only has a knife in his hand. It is all based on experience and personal preference.