Winter seasonal radish meatballs
Overview
Since ancient times, there has been a folk saying in China that people eat radish in winter and ginger in summer without bothering doctors to prescribe medicine. It implicitly explains the disease-preventing and curing effects of radish. When I was a child, I had few snacks. In winter, my mother would often use the winter seasonal vegetables radish, green garlic sprouts and add flour to make fried balls for me to eat. The radish juice is sweet and fragrant with the green garlic sprouts. Absolutely...
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Ingredients
Steps
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Ingredients: 250 grams of stone-ground old gray noodles, 250 grams of radish, 20 grams of green garlic sprouts, 10 grams of chives, 10 grams of ginger (vegetables are all produced on our own farm, not very impressive in appearance, but great in taste) Seasoning: appropriate amount of rapeseed oil, salt, spicy water
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Cut radish, green garlic sprouts, chives and ginger into small cubes and set aside
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Add stone-ground gray noodle radish, diced green onion, ginger, garlic, salt, spicy fresh and a little water to the pot and stir evenly until the radish is slightly battered
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Mixed look
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Heat the pot and add 400ML rapeseed oil (the pot I use has a pointed bottom, so no oil is needed. The amount of oil depends on the shape of the pot. Just put the meatballs into the oil.) Heat to 70% heat. Use a small spoon to form the batter into meatballs and put them into the oil pan.
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Fry until lightly golden and take out of the pan. Leave it for 2 minutes to use the remaining heat of the oil to cook the meatballs from the inside out
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Return to the pan after two minutes and fry for about 30 seconds to make the skin crispy.
