White Radish and Leek Meatballs

White Radish and Leek Meatballs

1. Wash the white radish, shred it, and blanch it with boiling water

2. Too cold water

3. Drain white radish and chop, and chop ginger and garlic.

4. Pick and wash the leeks

5. Add a bowl of flour to the basin. Pour the radish and minced ginger and garlic into the basin

6. Chopped leek and put it together with radish

7. Add three tablespoons of salt to the appropriate amount of warm water to dissolve the salt

8. Pour the salt water into the basin and stir well. The stirred batter can squeeze the balls out by hand.

9. Add appropriate amount of oil to the wok, wait until the oil is 80% hot, squeeze the balls out into the pan by hand.

10. After the meatballs are fried for about three to four minutes, the skins are all set. Use chopsticks to stir from the bottom. Use chopsticks to open the glued balls.

11. After the meatballs are fried until golden brown, use a strainer to remove the meatballs and empty the oil turntable.

12. Finished product

Tips:

Don't add too little flour to the meatballs, or too little flour can't be formed. Don’t use too much flour. Too much meatballs will be too heavy and taste bad.
The oil temperature is 70% to 80% hot, and the temperature is too high and it is easy to paste.