material

450g of green radish, egg 1 piece, 20g of ginger, 3g of cooked Chili noodles, 6g of salt and 0g of flour150g.

working methods

1. Wash the fresh radish, put a small egg in Jiang Mo with skin, stir-fry the pepper and grind it into powder, and add 6 grams of salt (salt can be added according to your own taste);

2. Wipe the radish into silk with an eraser (be careful not to wipe your hands, and chop the rest with a knife);

Chop the cleaned radish with a knife, not too much. Radishes in autumn are all water and need to be squeezed by hand.

4. Pour all the materials into the basin;

5. When you are ready to fry, stir all the ingredients evenly (water will come out after a long time) until the radish can agglomerate;

6. Heat the oil pan to 60% heat, add meatballs, and slowly fry over medium heat until the surface is golden.

Pork Meatballs

material

Ingredients: 300g of minced pork, Jiang Mo 1 0g, chopped green onion10g, egg1piece, salad oil 400cc.

Seasoning A: 3 grams of salt, 4 grams of chicken essence powder, 5 grams of fine sugar and 50cc of water.

Seasoning b: soy sauce 10cc, cooking wine 10cc.

Seasoning C: 1/2 teaspoons of white pepper, 1 teaspoon of sesame oil.

working methods

1. Put the minced pork into the pot, add salt and stir until it becomes sticky.

2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and stir them evenly, then add 50cc of water twice and stir while adding water until the water is absorbed by the meat.

3. Add chopped green onion, Jiang Mo and seasoning A to the materials in method 2, mix them evenly, and knead the meat into balls.

4. Heat a pot, add salad oil, put the meatballs of method 3 into the pot, fry for about 4 minutes until cooked, then drain the oil and plate. Eat with pepper and salt.