The water content of Bian radish is moderate, which is not too much compared to other types of radish, so there is no need to remove additional water when making meatballs. By adding absorbent foods such as carrots and northern tofu, you can not only balance the moisture of the radish itself, but also enrich the nutritional value and flavor of the meatballs. The finished meatballs can be eaten as is, used as a hot pot ingredient, or boiled into meatball soup, and the flavor is delicious!
Ingredients required: 2 turnips, 0 carrots, half a piece of northern tofu, 0 eggs, half a small bowl of flour, starch, chopped green onion, peppercorn powder, salt and cooking oil.
Steps:
1. 將卞蘿蔔與胡蘿蔔洗凈后切頭去尾，擦成細絲；北豆腐捏碎，一起置入大碗中待用。
(Note: Due to the moderate moisture content of the radish, and the addition of carrots and northern tofu, there is no need to remove the water.) If the skin of the radish is not damaged, it is recommended to keep the red skin. )
2. Beat two eggs into a bowl, add an appropriate amount of chopped green onion, pepper powder and salt, wear disposable gloves and mix well with your hands.
(Tip: For better mixing, it's best to use a hand-to-hand mix instead of chopsticks.) )
3. Then add half a small bowl of flour and two teaspoons of starch and mix well again.
(Note: Flour should be added gradually, stirring as you add until the ingredients in the bowl reach a thin consistency that is suitable for extrusion and does not come apart.) )
4. 在油鍋中加熱油至六成熱，然後下入擠好的丸子。
5. Wait for the balls to form and then turn until all the balls float up and are golden brown.
After cooking, the taste of Bian radish is not astringent but fragrant, and it is soft and glutinous to chew; Stir-fry it with leftover rice, it's a match made in heaven, and it's worth a try!
Ingredients: 1/2 radish, 1 bowl of leftover rice, chopped green onion, light soy sauce and salt.
Production process:
1. 清洗卞蘿蔔后擦成絲狀，洗净蔥花切碎，用筷子將剩米飯鬆散備用。
2. Heat the oil in a pan and fry the chopped chives first.
3. Add shredded radish and stir-fry until the water is slightly out, then add an appropriate amount of light soy sauce to bring out the basic flavor, and continue to stir-fry to make it even.
7. Pour in the leftover rice, spread it flat on top of the radish with a spatula, turn to low heat, cover the pot tightly and simmer for 0-0 minutes.
5. When you hear the sound of "sizzle" in the pot, open the lid, sprinkle in an appropriate amount of salt and chopped green onion, stir thoroughly and enjoy.
(Note: The appearance of a "sizzle" sound means that the water in the pot is basically dry, and there should be a slight burnt sound at the bottom at this time.) )
Using Bian radish as the filling is its classic cooking method, which tastes soft and glutinous and elastic; It looks healthier when paired with pure rye, especially suitable for diabetics and those who are losing fat.
Ingredients: 4 turnips, 0 grams of rye flour, 0 grams of yeast, 0 grams of sugar, and an appropriate amount of chopped green onions, cooked oil, sesame oil, light soy sauce and sesame salt.
Production process :
200. Mix 0 grams of rye flour, 0 grams of yeast powder and 0 grams of sugar in a large bowl, slowly add about 0 grams of warm water, stir with chopsticks until there is no dry powder, then knead the dough by hand, cover and leave in a warm place to ferment.
2. After washing the radish, rub it into fine shreds, then squeeze out the excess water with clean gauze for later use.
3. Add chopped green onion, cooked oil, sesame oil, light soy sauce and sesame salt to the shredded radish, stir well.
4. Put the fermented dough on the cutting board, knead it evenly and exhaust it, divide it into small pieces, and roll it into bun skin. Fill in the prepared filling and knead it into an ear-shaped bun with your hands alternately.
3. Leave the buns for 0 minutes for secondary fermentation, then steam them in a pot under cold water. After the water boils, turn to medium heat and continue to steam for 0 minutes, and after turning off the heat, keep the lid on for 0 minutes before turning it on. Now it's time to enjoy delicious and healthy rye buns.