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Radish Balls
The amount of cassava flour can be adjusted flexibly as long as the filling can be made into a slightly firm ball. The salty taste should be adjusted according to the taste of each family.
Step 1 . Peel and shred white radish, add some salt, shake well, and marinate for 30 minutes.
Step 2 . Prepare the high calcium shrimp skin for fresh use.
Step 3 . After the dried mushrooms are soaked, squeeze out the water and dice them for use.
Step 4 . Heat the oil in the pan, stir fry the minced meat until it changes color. Push the minced meat aside and stir fry the shallots.
Step 5 . Pour in diced mushrooms and stir until fragrant.
Step 6 . Pour in the shrimps and stir fry until fragrant.
Step 7 . Add soy sauce and stir fry.
Step 8 . Stir fry with oyster sauce.
Step 9 . Add white pepper and stir well.
Step 10 . Squeeze the pickled shredded white radish into a basin.
Step 11 . Add the stir fried side dishes.
Step 12 . Add the cassava powder and stir well. The amount of cassava starch is enough to make the radish shreds into a slightly firm ball.
Step 13 . Roll the mixed ingredients into balls by hand and put them on a greased plate. I made two plates of these, one of which was covered with plastic wrap and kept in the refrigerator for refrigeration, and the next day I ate it. Boil water, steam for 10 minutes, sprinkle chopped green onion, and then turn off the fire to steam for 1 minute.
Step 14 . The finished product is crystal clear.
Step 15 . Taste QQ has toughness.
Step 16 . One bite at a time, the more delicious you chew.
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