The practice of Hakka steamed radish balls

The practice of Hakka steamed radish balls

Chinese name:客家蒸萝卜丸子

The practice of Hakka steamed radish 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) 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 radish balls:

1. Chopped pork into minced meat

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

3. Soak shiitake mushrooms in warm water

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

5. As shown

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

8. After taking it out, let it cool a little and grab the water dry by hand

The practice of Hakka steamed radish balls

9. Remove stalks and cut shredded mushrooms

The practice of Hakka steamed radish balls

10. All materials are ready

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

12. Add shredded shiitake mushrooms and stir fry

The practice of Hakka steamed radish balls

13. Put winter vegetables and shrimp skins into it, and season with light soy sauce and pepper (the winter vegetables themselves are relatively salty, so there is no need to put salt, and light soy sauce is all you need)

The practice of Hakka steamed radish balls

14. Stir-fry for a while and take out the pan for later use

The practice of Hakka steamed radish 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)

The practice of Hakka steamed radish balls

16. Grab evenly with your hands

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

18. Do it in order

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

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

The practice of Hakka steamed radish balls

21. Eat one and want to eat the second

The practice of Hakka steamed radish 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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