Hakka steamed carrot balls

Hakka steamed carrot balls

Chinese name:客家蒸萝卜丸子

Hakka steamed carrot balls

Hakka steamed carrot meatball is a nutritious and delicious meal under, also very simple, Hakka steamed carrot meatball dish is delicious key ingredients and practice steps, cooking network Xiaobian to explain in detail the Hakka steamed radish balls Simple approach.

Hakka steamed carrot meatball ingredients introduced

Ingredients:

Radish (about 600 grams per piece) pork (150 grams) shiitake mushrooms (5-6 small flowers) shrimp skin (50 grams) winter vegetables (50 grams) dried starch (appropriate amount) light soy sauce (appropriate amount) pepper (appropriate amount) oil (appropriate amount)

How to make Hakka steamed carrot balls:

1. Chop pork into minced meat

Hakka steamed carrot balls

2. Add the corn starch , and pepper sauce grasping absorbed pickled

Hakka steamed carrot balls

3. Soak shiitake mushrooms in warm water

Hakka steamed carrot balls

4. Peel the radish and brush into silk with a tool

Hakka steamed carrot balls

5. As shown

Hakka steamed carrot balls

6. Heat up an oil-free and water-free pot and pour into the shredded radish

Hakka steamed carrot balls

7. Fry until the shredded radish becomes soft and out of water, don’t fry it over cooked

Hakka steamed carrot balls

8. After taking it out, let it cool a little and dry the water with your hands

Hakka steamed carrot balls

9. Remove stalks and cut shredded mushrooms

Hakka steamed carrot balls

10. All materials are ready

Hakka steamed carrot balls

11.Pour a proper amount of oil into the hot pan, heat it up, add the minced meat and stir fry until it tastes good

Hakka steamed carrot balls

12. Add shredded shiitake mushrooms and stir fry

Hakka steamed carrot balls

13. Put winter vegetables and shrimp skins into it, and season with light soy sauce and pepper (the winter vegetables themselves are salty, so you don’t need to put salt in it, and you only need a little light soy sauce)

Hakka steamed carrot balls

14. Stir-fry for a while and take out

Hakka steamed carrot balls

15. Mix the ingredients and put in an appropriate amount of dry starch (the amount of dry starch depends on experience and the amount of radish size)

Hakka steamed carrot balls

16. Grab evenly with your hands

Hakka steamed carrot balls

17. The amount of dry starch should be able to grab into a dough (too little will collapse after steaming, too much will be harder)

Hakka steamed carrot balls

18. Do it in order

Hakka steamed carrot balls

19. After the water is boiled, steam it for ten minutes.

Hakka steamed carrot balls

20. It’s more delicious to eat hot with a little spicy sauce

Hakka steamed carrot balls

21. Eat one and want to eat the second

Hakka steamed carrot balls

tips:

When the shredded radish is fried, it should be at least soft and out of water. Don’t be too cooked, because it needs to be steamed until the final product has a crispy taste.

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