It is best to use white radish, add some parts of the material, and add the salt according to your own taste. After all, it is difficult to adjust, the taste is different, and when filling, it is too thin to add flour, too dry, add some water (the filling is too thin to pinch the meatballs) Not formed, too dry meatballs are not soft enough)~
Wash the radish and peel it into the pot with a silking wire, pour the salt into the salt, and rub it with your hand.
Until the water in the radish is scooped out, the water in the pot is poured out and the water of the radish is squeezed out, and the board is chopped, and the pot is ready for use.
Add the meat stuffing in the radish puddle, beat the egg (诶呦 double yellow egg tart), pour the flour, add the salt 1 spoon, 13 fragrant, mix well with the chicken ～
Stir in a direction clockwise and evenly (thickness, you can pinch out the shape of the ball, add flour if it is too thin, add some water if it is too dry)~
Pour the right amount of oil in the pot~
Wash the dough by hand and extrude the dough with the position of the tiger's mouth. (You can also round all the dough for the novice)~
Cut it with a spoon and slowly put it into the oil pan (you can prepare some water, the spoon will not touch the dough from time to time)~
One by one, go into the oil pan, turn to a small fire, and push it to promote the uniformity of the bombing from time to time (the fire is too big, so that the outer skin is not fried, the inside is not cooked)~
Boil until golden brown~
Good fragrant 吖~
Crisp outside, delicious ~