Fried meatballs, don't add flour starch, keep in mind the "add 2 samples to do 2 steps", crispy on the outside and tender on the inside, too fragrant

Fried meatballs, don't add flour starch, keep in mind the "add 2 samples to do 2 steps", crispy on the outside and tender on the inside, too fragrant

Many people think that eating less meat in the summer is too greasy, which is not true. Only eat vegetarian and do not eat meat, the nutrition is uneven, it is not good for the body. Especially in the summer, the body will consume a lot of energy, and it needs to be obtained from meat, such as protein and fat, so no matter when, you must eat some meat.

There are many meat methods, such as stewed meat, stir-fried meat, grilled meat, etc., the most popular in the summer is the meatballs, crispy on the outside, tender on the inside, salty and delicious, each time fried a pot, 2 days to eat, especially children especially love to eat.

Aren't croquettes greasy? As long as you master the correct method, it will not be oily to eat. Today I will talk to you about the method of fried meatballs. When many people make this dish, the balls are still quite crisp when they come out of the pot, and when they are cooled, they become soft, and the taste is very poor.

Whether the croquettes are delicious or not, the key is to look at the step of adjusting the filling. Most people mix meat filling, that is, add some oil and salt, green onions, soy sauce, the taste is good, but the taste is very general, not crisp at all.

Some people will add some flour, starch, fried balls are only hot when crisp, a cool soft collapse, in fact, adding flour, starch is not right. If you want the balls to be puffy and crispy, tender and juicy, you want to "add 2 samples to do 2 steps", let's take a look at it.

【Meatballs】

Prepare the front leg meat, chives, ginger, salt, soy sauce, soy sauce, chicken essence, allspice powder, baking powder, dried steamed buns, cooking oil, pepper oil.

1, croquettes, to use fat and lean even meat, three fat seven lean, front leg meat, pork belly can be. We have a pound of front leg meat here for only 8.9 yuan, which is too cheap, very suitable for making meat filling. Peel the front leg meat and grind it into a meat filling.

2: Cut some green onion and ginger, put it into the meat filling, add an appropriate amount of salt, soy sauce, dark soy sauce, chicken essence, five-spice powder, and stir clockwise with chopsticks for 5 minutes to make the meat stuffing stronger.

3, cut a few green onion segments, ginger slices, put into warm water, grasp with your hands, soak for 5 minutes, make onion and ginger water, pour the onion and ginger water into the meat filling, also stir clockwise, let the meat filling absorb the water, a pound of meat filling plus 200 grams of onion and ginger water can be.

4, after the meat filling is full of water and becomes crystal clear, tear off the skin of the steamed bun, knead the steamed bun into steamed bun residue, and put it into the meat filling. A pound of meat filling and a 100 grams of large steamed bun is enough, beat in 2 eggs, then add 10 grams of aluminum-free baking powder, then pour in 20 grams of pepper oil, stir well and marinate for 30 minutes.

5, put some oil in your hands, grab a ball of meat filling, put it in the hand to rub into a ball, put it in the palm of your hand and beat it back and forth 20 times, put it on the plate, use this method to rub the meat filling, put it on the plate for later.

6, from the pot to burn the oil, 60% of the heat into the meatballs, medium-low heat frying for 1 to 2 minutes, the balls are set with chopsticks to keep turning the noodles, the color is slightly yellow and then fished out.

7, turn the heat, burn the oil to 80% hot, that is, when there is a lot of green smoke, pour meatballs, continue to fry for one or twenty seconds, the color is golden and then fish out the draining oil, and the meatballs will be fried.

【Tips for frying meatballs】

Croquettes, keep in mind "add 2 samples to do 2 steps"

Add 2 samples - do not add flour and starch when mixing meat filling, add these 2 things, that is, steamed bread residue, baking powder, the taste is puffy and crispy, and it is not greasy.

Make 2 steps - the first step is to add onion and ginger water to the meat filling, which is more fragrant, tender and juicy. The second step is to rub the balls into balls and beat them 20 times, the taste is more Q bomby, and the fried balls are crispy on the outside and tender on the inside, which is particularly delicious.

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