Fried radish balls

Overview

It seems that every year when winter comes, the topic of food cannot be separated from the topic of radish. Since ancient times, there have been proverbs such as eating radish in winter and ginger in summer, not bothering doctors to prescribe medicine, and eating radish and ginseng in October. Radish is a well-known vegetable, and winter is the best season to eat radish. As soon as winter comes, seasonal radishes begin to appear on the dining table. The radish in this season is juicy, sweet and has just the right spiciness. This is when radish tastes best. The price is relatively cheap, only a few cents per pound, everyone can afford it, and it is very easy to store. The key is that it can be made in a variety of ways, whether it's cold, stir-fried, stuffed, or soup. Today I will share with you how to make a special delicacy using radish. Normally, people will fry radish balls several times from the beginning of winter to the Chinese New Year. Each family’s method is different. It’s really a family-specific taste, and children will think that their own fried radish balls are the most delicious. Today I will share with you my mother’s favorite recipe of fried radish balls. It is made with radish, tofu, soybeans and peanuts. It is very nutritious. I used some tips when making it. In the end, it is crispy on the outside and soft on the inside. It is mixed with the aroma of beans and peanuts. It is very delicious.

Tags

• snacks
• hot dishes
• home cooking
• autumn recipes
• chili powder
• flour
• green onions
• oyster sauce
• peanut oil
• peanuts
• sichuan pepper powder
• soybeans
• tofu
• radish
• salt
• sesame oil

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Fried Radish Meatballs]: General fried radish meatballs are made of radish and flour. The fried radish meatballs we are going to make today are made with radish, tofu, soybeans and peanuts. Not only does it taste better, it is also very nutritious. Soak the soybeans and peanuts in water in advance.

   

2. 2 First wash the radish and grate it into shreds, cut the green onion into minced pieces, and put them into a basin together for later use; then put the soaked soybeans and peanuts into a food processor and beat them into pieces.

   

3. 3 Pour the beaten soybean dregs into a basin, wash the tofu with light salt water to remove the beany smell, and put it into the basin. Add 3g of salt, 0.5g of pepper powder, 1g of chili powder, 10g of oyster sauce, and 5ml of sesame oil.

   

4. 4 Crush the tofu with your hands and press it into tofu residue, add 100g of flour, mix it and the shredded radish thoroughly to form a sticky dough. I didn't add extra water because the radish will release some moisture. After mixing evenly, it will become a paste, which is convenient for extruding into ball shape.

   

5. 5 Pour enough peanut oil into the pot. When the oil temperature is about 40 to 50% hot, turn down the heat to low, pick out the meatballs one by one with the thumb of your hand and put them into the pot. Because it takes a long time to squeeze the meatballs one by one, if the oil temperature is too high, the skin of the meatballs in the pot will soon be fried and the inside will not be cooked yet. After the meatballs are packed and put into the pot, fry over medium heat until the meatballs float and the surface is slightly yellow, then you can take them out.

   

6. 6 After cooling, return the meatballs to the pan and fry them again. Re-frying can not only force out the excess oil, but also increase the taste. Once the color turns golden brown, you can take them out. Golden and crispy, the fried radish balls are ready in one bite. They are not only full of delicious flavor when you eat them.