冬天要多吃萝卜，教你好吃做法，每次上桌都抢光，外酥里嫩太香了

Quick Overview

The video demonstrates how to make savory, crispy-outside and tender-inside radish and chicken meatballs by shredding radish, mixing it with ground chicken and seasonings, forming balls, deep-frying them until golden brown, and then coating them in a sweet and spicy garlic-chili sauce.

Key Points: Two large radishes are peeled, ends removed, shredded coarsely using a slicer, then finely chopped, and salted for 15 minutes to drain excess water. Two pieces of raw chicken breast are minced into ground meat, seasoned with one spoonful of cooking wine, salt, and pepper, then mixed until sticky and set aside. A dipping sauce is prepared by combining salt, sugar, pepper, two spoonfuls of soy sauce, one spoonful of oyster sauce, and water, then thickened with a slurry of water and starch after boiling. The drained radish shreds are mixed with the seasoned ground chicken, flour, starch, and chopped scallions, then kneaded until they can form sticky balls. The radish-chicken balls are deep-fried over medium heat for about six minutes until they float and turn golden brown and crispy on the surface. The finished meatballs are plated on slices of cucumber, drizzled generously with the prepared savory, spicy sauce, and garnished with chopped scallions and chili rings. The final dish boasts a crispy exterior and a very tender interior with a strong radish flavor, and the meatballs absorb very little oil during frying.

Context: This cooking tutorial, presented by a creator named Xiao Yun (小颖美食), guides viewers through preparing a savory dish featuring meatballs made from radish and ground chicken. The process emphasizes preparing the radish by salting and draining it to remove excess moisture, properly seasoning the chicken, and combining these components with binders before deep-frying the mixture into small balls, which are then finished with a flavorful, slightly spicy sauce.

Detailed Analysis

The recipe begins by preparing the radish: two large radishes are washed, peeled, trimmed, and finely shredded using a mandoline slicer, then chopped further. The shredded radish is salted for 15 minutes to draw out moisture, which is then squeezed out using a cheesecloth, ensuring some moisture remains. Separately, two chicken breasts are minced into ground meat, seasoned with cooking wine, salt, and pepper, and mixed until the texture becomes sticky. The drained radish is combined with the seasoned chicken, one tablespoon of flour, one tablespoon of starch, and chopped scallions, then thoroughly mixed by hand until it can form cohesive balls. The hands are lightly oiled to prevent sticking while rolling the mixture into small, round meatballs. These meatballs are deep-fried in oil heated to five-tenths hot (五成热), placed gently along the side of the wok, and fried over medium heat for about two minutes until they set their shape, then stirred continuously for a total of about six minutes until they turn golden brown and float. Meanwhile, a sauce is made by sautéing minced garlic, ginger, scallions, and chili peppers in a little oil until fragrant, then adding a mixture of soy sauce, oyster sauce, salt, sugar, pepper, and water. This sauce is brought to a boil, thickened with a starch slurry, and simmered until viscous. The finished, golden-brown meatballs are drained of oil and plated over cucumber slices. The sauce is poured over the meatballs, garnished with more chopped scallions and chili, resulting in a dish that is crispy on the outside, very tender inside, retains the radish's freshness, and is not oily despite being fried.