【Northeast】Fried shredded radish meatballs

Overview

This green-core radish is a common variety in our north. It is sweet, crispy and slightly spicy when eaten raw, and can also be used to make soups or cold dishes. This is half a radish left over from making shredded radish and shrimp soup. If you don’t eat it, the bran core will be wasted. It’s perfect for fried meatballs. According to our custom in the Northeast, every year before the Spring Festival, a day is dedicated to making fried food to get rid of the oil. Usually fried fish, croquettes, fried noodles, etc. The living conditions of the older generation are relatively difficult. Fried food cannot be eaten at any time, but only during the New Year. Not to mention deep-fried food in today’s life, even big fish, big meat and all kinds of rare ingredients are also very common. But the habit of eating fried shredded radish balls is still preserved to this day. Firstly, it is delicious, secondly, it is easy to preserve and not easy to spoil, and thirdly, fried food is convenient to eat, which is in line with the rhythm of having a good rest (tou) during the Spring Festival. It is not difficult to make and the ingredients are easy to obtain. The finished product can be used as a vegetarian dish or as a late night snack. The leftover meatballs can also be stewed with meat and vegetables for a different taste. My children love to eat,

Tags

• hot dishes
• home cooking
• western-style banquet
• flour
• sichuan pepper powder
• whole egg liquid
• radish
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the radish, no need to peel it, grate directly into shreds

   

2. 2 Boil it in salt water until it is 70 to 80% ripe, then remove it from the cold water

   

3. 3 Squeeze out the water, add a little salt, flour, egg liquid and pepper powder and mix well. Radish is cool in nature, while Sichuan peppercorn powder is hot in nature, which can neutralize it and enhance the fragrance

   

4. 4 Mix it into the state as shown in the picture, just use a little force in the palm of your hand to form a ball

   

5. 5 When the oil is 50-60% hot (put the tip of a wooden chopstick in the hot oil, and there will be abundant small bubbles around it, it is almost 50-60% hot), shape the meatballs with your hands and put them in one by one

   

6. 6 Stir gently, fry once to set the shape, then lower the heat and fry again until thoroughly fried

   

7. 7 Take it out and place it on kitchen paper to absorb the remaining oil