Pan-fried vegetarian radish meatballs
Overview
As the old saying goes: Eat radish in winter and ginger in summer. Radish promotes qi and moisturizes the lungs, so you should eat radish regularly to maintain good health in winter. Today’s dish makes radish delicious and meaty.
Tags
Ingredients
Steps
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Wash the Chinese radish and cut into thin strips.
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Wash and shred carrots.
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Wash and mince the coriander stalks.
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Wash and dice the mushrooms.
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Shred ginger and green onions.
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Blanch the Chinese radish, let it cool and squeeze out the water.
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Stir-fry shredded carrots with oil and set aside.
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Add Chinese radish, carrot, diced shiitake mushrooms, coriander powder, allspice powder, pepper, salt, sesame oil, flour, starch, and rice flour to prepare the filling.
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Heat oil at the bottom of the pot until 60% hot and fry the radish balls.
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Add a little oil to the bottom of the pot, shredded ginger, shredded green onions, sweet noodle sauce with aniseed, light soy sauce, sugar, cooking wine, add the fried radish balls, add water, salt and simmer over low heat for 3 to 4 minutes and drizzle with sesame oil.
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Just collect the juice.
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Finished product.
