Crispy fried vegetarian meatballs

Overview

Grate the white radish into shreds and soak daylily (dried day lily). Beat an egg and add an appropriate amount of salt, chicken essence and flour to make a thick paste. If you like pepper, you can add some pepper. Hot fry until crispy on the outside and tender on the inside. Dip in some salt and pepper or cumin to make it crispy. Add some sweet and sour sauce and add thin gravy for another flavor. ^_^ The ingredients are very common and the taste is homely. I used to make it in my hometown during the Chinese New Year when I was a child~

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• dried daylily
• egg
• flour
• refined salt
• shopee
• white radish

Ingredients

Steps

1. 1 Soak the dried daylilies half a day in advance.

   

2. 2 Wash the white radish and grate it into thin strips. Drain the soaked day lily and cut into small cubes. Add the rinsed shrimp skin and beat in an egg.

   

3. 3 Add water, cooking wine, salt, chicken essence and flour, and stir thoroughly in a clockwise direction to form a thick batter. Prepare another half bowl of water.

   

4. 4 Heat the pot and add an appropriate amount of peanut oil (you can add less oil and fry in batches to reduce the amount of oil used), heat it up to about 160 degrees and turn to medium-low heat to maintain the temperature. Dip your hands in some water to prevent sticking (just be careful not to wet your hands with water droplets), squeeze the batter out from the tiger's mouth into round balls, and put them into the oil pan one by one.

   

5. 5 Fry the meatballs, turning constantly, until the surface is golden brown.

   

6. 6 Strain out with a slotted spoon and place on a plate lined with absorbent paper. Dip in salt, pepper or cumin before serving.