Wash the radish with a planing knife and cut it into filaments.
Then smash the filaments with a knife, sprinkle with a small amount of salt for a few minutes, and squeeze out excess water.
Pour the radish and chopped green onion into a clean container.
Score an egg.
Pour in the right amount of flour.
Transfer the salt and stir into a very viscous batter.
Pour the right amount of oil into the multi-function pot, set the temperature to 200 degrees, and set the time for 16 minutes.
When the oil is warmed to 60% heat, grab a proper amount of batter and punch it into one hand, and squeeze the ball from the middle of the thumb and forefinger.
Use a spoon to dig up the balls and put them in the oil pan.
Finish the remaining batter and put it in the oil pan.
After the balls are all in the pan, the temperature setting is reduced to 120 degrees.
After the radish balls are fried into golden yellow, remove them.
Drain the oil and put it in.
1. When burning oil, insert the chopsticks into the oil. A small amount of small bubbles on the side of the chopsticks will slowly emerge, which is 60% heat. If there are many bubbles and they are evenly popped out, it is 70% hot; there are a lot of The small bubbles pop out quickly, which is 80% heat. 2, like to eat crisp and hard taste, after fishing out the meatballs, continue to hot oil to 60% heat, the next round of meatballs. 3, the flour can be added in small amounts, as long as the radish can be crushed into a very sticky batter. 4, when you squeeze the meat by hand, it is best to rub some water in your palm, so it is not easy to stick your hands. 5, fried radish balls, eat directly or bring braised, boiled soup, hot pot is a good choice. 6, no multi-function pot, you can also use the general wok to operate, the right amount of oil burned to 60% heat, put the meatballs, and then turn to a small fire to fry the meatballs into a golden surface.