A few days ago, I went to Beijing and saw many restaurants in Beijing that had croquettes for sale, as well as those placed in the takeaway window, all of which were meat, and vegetarian radish balls. I know that the balls are delicious, but the delicious balls must be fried and eaten hot, the outside is crispy, the inside is soft and tender, and the q is elastic and strong. It wasn't so delicious when it was cold, so I didn't buy it, but looking back now, I was hungry for Beijing's dry croquettes again, so I made a little relief at home!
Jiangsu and Zhejiang area is not very do balls, but will do lion's head, oil gluten stuffed meat, meat round, relatively large, and the northern meatballs are still a little different, if the taste, everyone will say that the hometown food is delicious, in fact, each has its own advantages.
Dry croquettes to put a little sauce to season, fried out there is a special sauce aroma, than a single put salt or put soy sauce to eat, after the medium heat is fried, the high heat is re-fried, the outside is very fragrant, a person can eat more. I will fry a little more at once, put it in the refrigerator to freeze up, on weekdays, take it out with cabbage soup, and add balls when I boil the hot pot, all of which are stronger than buying ready-made balls outside.
[Dried croquettes]
Ingredients: 250 g minced meat
Accessories: 1 green onion, 1 small piece of ginger, 1 egg, 1 tbsp sweet noodle sauce, 2 tbsp corn starch, salt to taste, a little pepper, 5 ml of cooking wine, 2 tbsp flour.
Steps: 1, the meat filling is ready-made, you can also cut it into fine cubes, many people will use soy sauce, its practical sauce is more fragrant and delicious. Eggs are available or dispensed, depending on each person's preference.
2: Cut the green onion into rings, slice the ginger and soak in water for later.
3: Add a spoonful of sweet noodle sauce to the meat filling, add salt, pepper and a little cooking wine and mix well.
4: Add a little onion and ginger water twice and stir in one direction.
5: Beat an egg and stir until it is strong.
6: Add two tablespoons of corn starch and stir well.
7, add a little flour, flour is added according to the degree of dryness and wetness of the meat filling, you can squeeze into balls on the line, do not add too much, affect the taste. The oil in the pot to a certain depth should not exceed the height of the balls, grab a little meat filling with your left hand, squeeze it out with the tiger's mouth, and then scoop it into a ball with a spoon and go down to the oil pot. Because both hands were used, I was unable to take pictures.
8, when the oil temperature is 60% hot, one by one into the balls, fried on medium heat, the balls are small, or relatively easy to cook.
9, the balls are fried into a golden brown, and when they meet the hard state, it is almost the same.
10, the first fried balls, put on one side, can be fried twice. After all the balls are fried, the frying pan is turned on high heat and fried again, as long as it is fried for 20-30 seconds.
The balls that I fried myself, the flour is less and more meaty, the taste is very q bomby, and it is very refreshing to eat one bite at a time. If you can't finish eating, you can also freeze it quickly, and it is very delicious to boil the hot pot on weekdays, cook it into three fresh soups, or cook it with cabbage.