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List of contents for this article:
- 1、How to fry radish meatballs delicious
- 2、How to make delicious fried radish meatballs
- 3、Why do you fry radish meatballs so crispy and crisp?
- 4、Why are fried radish meatballs fluffy and delicious
- 5、How to fry radish meatballs so that they are loose, crispy and delicious
- 6、How to fry radish meatballs so fluffy and delicious
How to fry radish meatballs delicious
Initial frying: On medium to medium heat, squeeze out the meatballs through the tiger's mouth, dip the spoon with water to prevent sticking, lightly add the oil, fry until set and slightly yellow (about 2 minutes), remove and drain the oil.
Put in the meatballs, turn to medium to medium heat and slowly fry, and take out after shaping. When re-frying, increase the oil temperature to 180 ° C and fry quickly for 30 seconds.
Chop the shredded radish after killing water, wrap it with gauze, squeeze out excess water, and place it in a large bowl for later use.
To make delicious fried radish meatballs, you can refer to the following steps: Prepare ingredients and choose radish: Choose different radishes according to your preferences. Big white radish has a clear and sweet taste, green radish and red radish have a strong taste, and carrot has a high vitamin and carotene content. Other ingredients: appropriate amount of flour, 1 - 2 eggs (adjusted according to the amount of radish), appropriate amount of salt, five-spice powder, a small amount of vinegar, baking powder (optional), minced coriander (optional), edible oil.
How to make delicious fried radish meatballs
Handling radishes: Wash them and rub them into thin threads with a wire graper. If the threads are long, chop them into pieces; put the shredded radish into a basin, add appropriate amount of salt and marinate for 10-15 minutes, marinate them out and squeeze them dry to avoid excessive moisture in the meatballs causing the taste to become sticky. Basic ingredients for preparing fillings: Add flour to the shredded radish (if there is a large amount of radish, add a small amount of baking powder to increase the fluffy degree), 1-2 eggs (if there are a large amount of radish, add 2 eggs), appropriate amount of salt, and five-spice powder.
Preparation ingredients: radishes: 2, peeled and washed, and rubbed into slightly thicker silk. Carrot: 1 stick, also rub into silk, can increase the color and taste of the meatballs. Salt: Appropriate amount, used to pickle shredded radish to remove excess water. Five-spice powder: Moderate amount to increase the aroma of meatballs. Crispy meat powder: About 200 grams, adjusted according to the amount of radish, used to make meatballs fluffy. Oil: About 1000 grams, used to fry meatballs.
Ingredient selection and pretreatment: It is recommended to use green radish or white radish, with moderate moisture and fine fiber.
Re-frying: Raise the oil temperature to 70% heat (about 180℃), pour the meatballs back into the oil pan, fry for 10-15 seconds until golden and crispy, quickly remove and control the oil.
Why do you fry radish meatballs so crispy and crisp?
Put in a container and salt and marinate for 30 minutes. Salt will kill out excess water in the radish, making the meatballs more crispy.
Oil temperature control: Put the meatballs at 6- 7% heat (about 160-180℃), and fry them at low temperature and slowly to ensure that the inside is ripe and the shell is crispy.
Oil draining treatment: Remove the meatballs after re-frying, place them in kitchen paper or colander to drain the oil briefly, which can further reduce residual oil on the surface. Summary of principles: The core of the crisp taste lies in controlling moisture and building fluffy structure. By salting and chopping, the moisture of the radish itself is reduced, the eggs and flour form a stable batter network, the leavening agent increases the porosity, and the two-stage frying is completed to shape and crispy respectively, ultimately achieving a finished product that is crispy on the outside and soft on the inside and non-greasy. effect.
When frying radish meatballs, use flour instead of starch. No wonder the meatballs made by many people are not crispy and will come loose. The reason is that they use the wrong powder.
Anti-stick hand: Dip your hands with a little water before squeezing the meatballs to prevent the filling from sticking. Analysis of the role of ingredients corn starch: When fried at high temperatures, it forms a crispy shell and locks in the internal moisture. Ordinary flour: Provides viscosity and makes it difficult to disperse when formed. Old tofu: Increase the softness and balance the dryness of the starch. White sesame seeds: Enhance aroma and enrich the taste.
Why are fried radish meatballs fluffy and delicious
1. Squeeze dry and chop (keep a little grainy feeling, do not chop it into mud). Optionally add shredded carrots (ratio 1:4) to add color and sweetness.
2. Moderate moisture and fine fiber. After the radish is rubbed into thin threads, marinate it with salt for 10 minutes to squeeze out excess water to avoid affecting the fluffy degree of water during frying.
3. Chop the shredded radish after water removal, wrap it with gauze, squeeze out excess water, and place it in a large bowl for later use.
How to fry radish meatballs so that they are loose, crispy and delicious
Re-frying: Raise the oil temperature to 70% heat (about 180℃), pour the meatballs back into the oil pan, fry for 10-15 seconds until golden and crispy, quickly remove and control the oil.
To fry fluffy and delicious radish meatballs, you can follow the following steps: Preparation ingredients: radish: 2 pieces, peeled and washed, and rubbed into slightly thicker silk. Carrot: 1 stick, also rub into silk, can increase the color and taste of the meatballs. Salt: Appropriate amount, used to pickle shredded radish to remove excess water. Five-spice powder: Moderate amount to increase the aroma of meatballs.
The key points for fluffy and delicious fried radish meatballs are a classic home-cooked dish. They are deeply loved for their fluffy taste and crispy outside and soft inside.
Remove half of the steamed bun, crush it, and put it into shredded radish. Add an egg. The egg can make the radish meatballs more fluffy. Add 3g of refined salt, 1g of white pepper powder, and 1g of baking soda and stir well. Add baking soda to make the crust crispy and will not soften when it cools. Stir well and add the right amount of flour. Don't put too much flour in, otherwise the fried meatballs will become hard and can be shaped into meatballs.
How to fry radish meatballs that are fluffy and delicious is as follows: Ingredients: white radish, flour, eggs. Accessories: salt, onion, ginger, garlic sprouts, oil.
How to fry radish meatballs so fluffy and delicious
1. Initial frying: On medium to medium heat, squeeze the meatballs out of the tiger's mouth, dip the spoon with water to prevent sticking, lightly add the oil, fry until the shape is slightly yellow (about 2 minutes), remove and drain the oil.
2. Flour + starch mixing plan: Add flour and starch in a golden ratio of 1:1. For example, 1 pound of shredded radish is mixed with 3 teaspoons each (about 75 grams of flour +75 grams of starch). After mixing, the meatballs can be made crispy on the outside and tender on the inside. Let it cool and never soften. Key influencing factors: Radish water content: Radish after blanching or salting needs to be squeezed dry of water. If there is too much residual water, the amount of flour needs to be increased.
3. Oil temperature control: Use a thermometer to assist in monitoring to avoid oil absorption due to too low oil temperature or too high causing external coke to grow inside. Oil draining treatment: Remove the meatballs after re-frying, place them in kitchen paper or colander to drain the oil briefly, which can further reduce residual oil on the surface. Summary of principles: The core of the crisp taste lies in controlling moisture and building fluffy structure.
4. The role of eggs: The addition of eggs can increase the fluffy and crispy feeling of the meatballs, making the fried meatballs more crispy and delicious.
5. To make delicious fried radish meatballs, you can refer to the following steps: Prepare ingredients and choose radish: You can choose different radishes according to your preferences. The big white radish has a clear and sweet taste, the green radish and the red radish have a strong taste, and the carrot has a high vitamin and carotene content. Other ingredients: appropriate amount of flour, 1 - 2 eggs (adjusted according to the amount of radish), appropriate amount of salt, five-spice powder, a small amount of vinegar, baking powder (optional), minced coriander (optional), edible oil.
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