Eat more radishes in winter, I will teach you a new method, no stewing or frying, it is so delicious that you don’t want to stop chopsticks
Even if it is an ordinary ingredient, as long as you create it with your heart, the ingredient can have a unique flavor and personality. The taste of radish is crisp and sweet. When the weather is cold, eating more radish can also enhance the body's immunity. Today I will teach you a new method of radish, keeping its freshness, deliciousness and nutrition to the greatest extent.
【Crystal balls】
Ingredients to be prepared: green radish, potatoes, edible salt, cooking oil, garlic, millet pepper, shallots, fine chili noodles, white sesame seeds, light soy sauce, mature vinegar, oyster sauce, white sugar, sweet potato starch, flour
The specific steps are as follows:
- Wash and peel two green radishes and cut them into shreds. Those who are not confident in knife skills can use a planer to cut out the shreds and put them in a bowl for later use.
- Take a washed and peeled potato, put it on the cutting board and cut it into thin shreds, as thin as possible, so that the taste will be better.
Start the pot, first add an appropriate amount of water to boil it, then add a spoonful of edible salt and a small spoonful of cooking oil, and after the salt in the boiling water melts, add the shredded radish into the water and blanch it. Then take it out with chopsticks, put it on a plate and let it cool. Put the shredded potatoes in the water that has blanched the shredded radish in the pot, and put the shredded potatoes into it, and the shredded potatoes can be taken out when they become slightly soft.
Take an empty bowl of seasoning sauce, put the minced garlic, millet pepper and green onion together, then add a spoonful of fine chili noodles, a spoonful of white sesame seeds, and a spoonful of edible salt, and finally pour it in and cook it in advance The scalding hot oil can stimulate the fragrance of the seasoning to the greatest extent. Stir with a spoon to allow the seasoning to be heated evenly. The oil can be added several times, stirring while adding. After stirring well, add two spoonfuls of light soy sauce, one spoonful of mature vinegar, one spoonful of oyster sauce, and a little white sugar into it, and stir it well again.
Grab a lot of shredded radish with both hands, squeeze out the remaining water in the shredded radish, squeeze it dry and put it in a bowl for later use. The potato shreds are also operated in the same way. They must be squeezed clean, so that they are easy to bond when they are rubbing the balls.
Then cut the potato shreds and radish shreds into two or three centimeters long pieces, put them into a large bowl together, pour in an appropriate amount of sweet potato starch, and use chopsticks to mix it evenly with the radish shreds and potato shreds until there is no After the dry powder granules, add three tablespoons of dry flour and continue to stir evenly.
Prepare a steamer, first spread a layer of gauze on it, then take some mixed radish shreds, and roll them into balls the size of ping-pong balls.
First boil the water in the steamer, then put the meatballs on the high heat and steam for ten minutes. After steaming, it can be directly out of the pot.
【Love Tips】
The blanching time of shredded radish and shredded potatoes should not be too long, less than a minute or so, otherwise the noodles will fall off after cooking, and the taste will not be crisp and tender.
When adding flour and stirring, it is enough to reach the state where shredded radish can be kneaded into small balls.
When the radish balls are put on the steamer, there must be a certain distance between each small ball, so that the balls can be heated evenly.
Paired with the adjusted all-purpose sauce, it is fresh and refreshing, fresh, crispy and spicy, and the taste is amazing. Well, this is the end of today's food sharing, thank you for your support and watching, friends who like it, please give me a like.