Dried croquettes Origin: Legend has it that Emperor Gaozong of Tang ordered that all localities pay tribute to the imperial court for a famous dish There was a little girl named Maru Maru Who accidentally fried the fuck (his mother was in the dumpling business) Dumpling stuffing After posterity improved with today's dried croquettes, this dish is suitable for all ages, crispy and tender Restaurants eat at least half of what they do at home At least a plate is about 40 yuan, and it can have the same taste at home I hope everyone likes it
By Zang Wei_2m02
<h2>Royalties</h2>
Minced pork 500 g
Corn starch 100 g
Soak the onion and ginger in water to taste
Yellow sauce or soybean paste 2 tablespoons
2 tablespoons cooking wine
Five-spice powder or thirteen spices to taste
1 tablespoon salt
About 300 cooked sesame seeds
Sesame oil to taste
1 dish of salt and pepper
1 dish of sweet noodle sauce
<h2>Practice steps</h2>
1, prepare 1 pound of meat stuffing 30% fat 70% lean
2: Peel and cut the ginger slices into strips, cut the green onion into strips, soak them into green onion and ginger water, squeeze out the green onion and ginger juice
3, put 2 tablespoons of yellow sauce or soybean sauce into the meat filling, so that the balls will be fried into amber
4, sprinkle with five-spice powder or thirteen incense can also be
5: Sprinkle about 300 cooked sesame seeds
6: Add 2 tbsp cooking wine to increase flavor and remove fishiness
7: Add 100g corn starch
8, slowly add onion and ginger water Do not add too much at a time, add 2 times
9. Mix well
10: If the meat is dried, slowly add a small amount of green onion and water again
11, and then grasp again, don't make a dumpling filling, just a little bit of strength
12, and then a few drops like this will make the ball more elastic Q bullet bullet
13: Less than 1 tablespoon of salt
14, pour in sesame oil a little more beautiful does not matter, fried out will be more fragrant
15, the last time to grasp and mix evenly, pat the balls to be obedient
16, from the pot to burn the oil, use wooden chopsticks to test the oil temperature, bubble the oil temperature is appropriate, then turn to medium-low heat to prepare the croquettes
17, the meat filling is just like this, it comes out of your hand, and then you squeeze it out of the tiger's mouth, and you dig it with a spoon and it becomes meatballs
18, then squeeze the balls while the pot is careful not to be scalded by the oil to fry more than 10 balls
19, after the pot is not in a hurry to move, fry for 40 seconds After setting the shape, push it with a fence If it is sticky together, shake it a few times and it will scatter, spread out, and continue to fry The whole process is fried on medium-low heat for about 1:30 seconds
20: After frying, drain the oil and continue to fry the next pot of balls
21, all the balls are fried and fried, remove the drainage oil, turn the heat to increase the oil temperature, and prepare for the second re-frying
22, don't put your hands in the pot... Feel the oven hand oil temperature on it keep on medium heat
23: Put all the drained balls into the pot
24. Push slightly The whole process takes about 40 seconds To fry until amber can be turned off and ready to be fished out
25: Drain the oil and prepare for plate
26, dip preparation Sweet noodle sauce pepper salt Sweet noodle sauce with a little sesame oil to eat more fragrant and moist
27, plate on the table can be sweet and salty Thank you for seeing here Thank you for your attention and support Every comment of yours I will reply to the first time Wish you a good appetite to be healthy and happy!
28. A finished picture is presented
<h2>Tips</h2>
Don't get splashed with oil when the croquettes are fried, don't burn too much when the balls are fried Don't fry the paste
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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