If you want to fry radish balls well, the key point is not to put too much noodles, otherwise it will become pimples and seriously affect the taste. If there is too much water in the radish, you can use your hand to hold it and put less eggs. Radish meatballs, outstanding is the flavor of radish. There is no need to put too much spices in them, especially MSG, onion, garlic, pepper and other condiments, which will inevitably "win the house" and affect the original flavor.
Practice:
1. Wash the fresh green radish, a smaller egg, chopped ginger with skin into powder, fried pepper into powder, salt 6G (salt can be added according to your own taste).
2. Use a eraser to shred the radish (be careful not to wipe your hands, and use a knife to cut it if you have a little left).
3. Chop the cleaned radish with a knife, not too much. In autumn, the radish is full of water, so you need to hold it by hand.
4. Pour all ingredients into the basin, and when preparing to fry, mix all ingredients evenly (water will come out after a long time), until the radish can form a group.
5. Heat the oil pan to 60% heat, put the meatballs in, fry slowly until the surface is golden.