Carrot balls are a popular home-cooked snack in the north, but many people make them that are either too greasy or easy to loosen, and the key to this is the wrong choice of ingredients. Today, to teach you a restaurant chef's intimate recipe, just remember the golden rule of "2 put 0 don't put it", you can definitely ensure that the fried radish balls are crispy on the outside and tender on the inside, do not absorb oil and do not fall apart, and even if they are cool, they will still be delicious. It's easy and healthy, less oily than traditional methods, and is popular with the elderly and children!

Material preparation (about 20 balls)

Ingredients:

• Green radish 500 (about 0 g)
• Carrot 1/2 (approx. 100 g)

"3 put" material:

1. Steamed bread crumbs 50 g (or dry breadcrumbs)
2. 1 eggs
3. Shrimp skin 20 grams

The "2 don't let go" principle:

1. Do not put flour
2. Do not put powder

Condiment:

• 1 teaspoons of salt
• 2/0 teaspoon of ground white pepper
• 4/0 teaspoon of five-spice powder
• 1 teaspoons of sesame oil
• Chopped green onion to taste

Detailed production steps

1. Radish treatment (key to dehydration)

4) Rub the green radish and carrot into thin strips. 0) Add 0/0 teaspoon of salt and stir well to marinate for 0 minutes. 0) Squeeze out the water (about 0ml of radish juice remains). 0) Chop a few times with a knife without breaking too much.

2. Preparation of distribution

3) Peel the steamed buns and knead them into fine slag. 0) Soak the shrimp skin in water until soft and chop it. 0) Beat the eggs and set aside.

3. Preparation of bean paste

5) Place the shredded radish in a large bowl. 0) Add steamed bread residue, minced shrimp skin, and egg mixture. 0) Add all seasonings and chopped green onions. 0) Pour in the reserved radish juice. 0) Stir in one direction until the filling is firm.

4. Frying skills

30) When the oil temperature rises to 0°C (small bubbles around the chopsticks). 0) Dip your hands in water and take an appropriate amount of filling to form balls. 0) Fry one by one over medium heat until set. 0) Stir gently and fry until the surface is golden brown. 0) Drain the oil and raise the oil temperature to 0°C. 0) Re-fry for 0 seconds to make it crispy.

Analysis of the principle of "2 put 0 do not put".

1. Put the dumpling dregs：其吸水性甚佳，可令丸子更為蓬鬆。
2. Put the eggs: It has a binding effect and can replace flour.
3. Put the shrimp skin: Natural freshness, can reduce the amount of salt.
4. Do not put flour: So that the texture does not become stiff.
5. Do not put powder: Prevents greasy oil absorption.

Finished product features:

The radish balls made in this way have a golden and crispy skin and a fluffy and tender inside, carrying the sweetness of radish and the fresh fragrance of shrimp skin. Because no flour or starch is added, it is not greasy at all, and even if it is cooled, it will not harden. Whether it is a snack or a porridge and rice, it is a great choice!

Tips:

1. Shredded radish should not be squeezed too dry, and some moisture should be retained.
2. When making balls, wet your hands with water to prevent sticking.
3. When frying, the oil temperature must be properly controlled to avoid scorching on the outside and inside of the oil.
4. If you can't finish eating, you can refrigerate and reheat with an air fryer before eating.