Dried carotene meatballs

Overview

The weather is getting colder, and the season for peeling radish has arrived. Green radish, carrots, and radishes are also on the market. I like to fry vegetarian meatballs with radishes. It’s not so much that I love eating them, but more that I miss them when I was a teenager, the taste of my mother, and the warmth of home. In the past, radishes and Chinese cabbage were our vegetables throughout the winter, and we really didn’t like eating them. But our children were never picky eaters, so what could we do? The material back then was so poor. Really, today’s children may not be able to understand the poverty of those days. As parents, it hurts in our eyes and in our hearts. Every winter, my mother would use the saved oil to fry radish balls for us two or three times to improve our simple meals. Even though living conditions are very good now, radish meatballs are very fragrant when fried and eaten. I can only imagine how delicious radish meatballs were when we were young. Every time I come home from school and smell the aroma of frying all over the yard and house, I am particularly excited. Now that life is so good, I can eat whatever I want, but I find it boring. I would rather cherish it more when we were children... There is red fermented bean curd in these radish meatballs. Yes, red fermented bean curd is put in it. Some friends may not be able to imagine what the fried meatballs taste like. I can responsibly say: they taste great. This is our local practice in Tianjin, which has been passed down for many years. The combination of red fermented bean curd, five-spice powder and coriander and shredded radish is fried, and the flavor is surprisingly fragrant and can be smelled from afar. Every autumn and winter, in the market area, in crowded areas, there will be a large pot with a fire to fry radish and vegetarian meatballs. They are fried and bought now. The crowds gathered in front of the stall can know how fragrant and popular these authentic small vegetarian meatballs are. This is also a winter scenery in our local streets and alleys. Especially in the winter evening, with the light and the big pot, the crowds of people gathered in front of the stall following the aroma, and then carrying this bag of vegetarian meatballs, their meal tonight has been settled. People can use it with wine or stew, but I prefer to eat it as a snack, pinch it here and there, it smells good!

Tags

• hot dishes
• home cooking
• coriander
• edible oil
• five spice powder
• flour
• green onions
• msg
• radish
• red fermented bean curd
• ginger
• salt

Ingredients

Steps

1. 1 Remove the leaves from the radish, clean them, and grate them

   

2. 2 Add water to the pot and bring to a boil, blanch the shredded radish (turn off the heat and take it out without waiting for the water to boil again)

   

3. 3 Place the blanched radish shreds in a ventilated place and use chopsticks to shake off the heat, then squeeze out the water

   

4. 4 Chop green onions, ginger and coriander separately

   

5. 5 Add green onions, ginger, coriander, oil, salt and MSG to the shredded radish, then add a spoonful of five-spice powder and mix well

   

6. 6 Prepare the red fermented bean curd and scoop a little fermented bean curd juice

   

7. 7 Dissolve the red bean curd in the bean curd juice and pour it into the mixed filling

   

8. 8 .Mix well and then add 130g of flour (the amount of flour depends on how dry and wet the shredded radish is. If it is dry, add less flour, if it is wet, add more flour.) I think too much flour will not taste good, so try to squeeze out as much water as possible.

   

9. 9 Use chopsticks or disposable gloves to grasp evenly and the filling is ready

   

10. 10 Heat the wok and pour in enough cooking oil. When the oil is 80% hot, roll the filling into small balls and put them into the wok. Fry until golden and ready to serve

    

11. 11 It’s ready to eat