# 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 Source: https://www.youtube.com/watch?v=_uLN5YExQBg Recap page: https://rapidrecap.app/video/_uLN5YExQBg Generated: 2026-03-12T18:35:32.715+00:00 --- ## 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. ![Screenshot at 00:05: The initial preparation step shows the whole white radish being placed on a wooden cutting board before being peeled for shredding.](https://ss.rapidrecap.app/screens/_uLN5YExQBg/00-00-05.jpg) **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. ### Radish Preparation - Peel and trim two large radishes - Shred using a slicer and chop finer - Salt for 15 minutes to draw out water - Squeeze out excess moisture using a cloth, retaining some moisture ### Meatball Mixture - Mince two chicken breasts - Season with cooking wine, salt, pepper, and mix until sticky - Combine with drained radish, 1 tbsp flour, 1 tbsp starch, and chopped scallions - Knead until cohesive and form into small balls ### Frying Process - Heat oil to five-tenths hot (around 300°F/150°C) - Gently place balls along the wok edge - Fry over medium heat for about 6 minutes, turning occasionally, until golden brown and floating ### Sauce Preparation - Sauté minced garlic, ginger, chili, and scallions in oil until fragrant - Add soy sauce (2 spoons), oyster sauce (1 spoon), salt, sugar, pepper, and water - Boil and thicken with a water/starch slurry until sticky ### Assembly and Serving - Drain fried meatballs - Plate meatballs over cucumber slices - Pour sauce over meatballs - Garnish with more scallions and chili rings - Serve immediately or freeze leftovers for later use in soup or hot pot ![Screenshot at 00:00: Two large white radishes presented as the main ingredient for the dish.](https://ss.rapidrecap.app/screens/_uLN5YExQBg/00-00-00.jpg) ![Screenshot at 00:14: Radish shredded into fine strips using a mandoline slicer, ready for further chopping/salting.](https://ss.rapidrecap.app/screens/_uLN5YExQBg/00-00-14.jpg) ![Screenshot at 00:44: Ground chicken mixture, seasoned and ready to be formed into balls.](https://ss.rapidrecap.app/screens/_uLN5YExQBg/00-00-44.jpg) ![Screenshot at 03:11: The radish and chicken balls frying in hot oil, turning golden brown and floating.](https://ss.rapidrecap.app/screens/_uLN5YExQBg/00-03-11.jpg)