Dried croquettes is a traditional dish in Shandong and belongs to one of the Lu cuisine series. The dried croquettes are tender on the outside and tender on the inside, fragrant but not greasy. If you use dry croquettes to make charred balls, you add a sweet, sour and salty taste; using it to make soup is even more delicious. Every time I make dry croquettes, I make more of them, vacuum freeze-keep them, and I can eat delicious balls at any time. The meaning of the balls is more auspicious, and eating the balls Chinese New Year's Eve rice symbolizes reunion.
by 胶p糖
Pork filling (three fats and seven lean) 1000g
Soybean paste 5g
Light drawer 20g
Dark soy sauce 5g
Cooking wine 15g
Salt 15g
Ginger powder 2g
Five-spice powder 2g
Sugar 2g
2 green onions
Water 50g
Cornstarch 33g
1: Chop the pork into meat filling or grind it into meat filling, add thirteen spices, ginger powder, sugar, salt, soy sauce, dark soy sauce, cooking wine, mix well.
2: Crush and cut the green onion into sections, soak in 50g of water, soak for 10 minutes, remove the green onion, pour the water into the corn starch, turn it open to form water starch.
3, pour the water starch into the meat filling, mix well, (do not over-stir, do not stir hard, so as not to affect the tender taste of the outside crisp).
4: When the oil pan is hot for 5 layers, squeeze the meat filling into meatballs and put them into the oil pot, fry them on medium-low heat until the color of the balls will become slightly darker, but they will not be fished when they are browned.
5, re-frying: the high heat will burn the oil to 60% hot, the fried balls are fried again, until golden brown can be fished out, draining, re-frying after the balls, the shell is crisp, directly eat very delicious.
6, dry croquettes can be made more at a time, can not finish the refrigerator frozen preservation, when eating can be used in the oven 200 degrees baked for 5 minutes. You can also make scorched balls, ball soup, and so on.
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