Fried meatballs, remember not to put flour, the chef will teach you the correct method, burnt and crispy without softness
I like to visit the food city, there are a lot of delicious food, and often new, recently found a new store opened, is fried meatballs, the first three days half price, 15 yuan a catty, a person is limited to buy 2 catties, after the preferential period, a catty 30 yuan. This fried meatball is really delicious, the taste is charred on the outside and tender on the inside, tender and juicy in one bite, and it will not soften after cooling.
30 yuan a pound of fried meatballs, many people think it is a bit expensive, and the self-made is not delicious, dry and woody, not crispy at all, it is easy to soften after cooling, and it can only be bought and eaten at a high price.
In fact, whether fried meatballs are delicious or not, the key is to adjust the meat filling. Many people adjust the meat filling, only knowing that adding eggs and flour must still not be delicious. Today I will share with you the correct way to fry meatballs, which is the secret method of the restaurant, taught by the chef himself, and is guaranteed to be better than 30 yuan a pound of fried meatballs.
Meatballs can be eaten directly after they are fried, and they can also be made into stews and soups, and there are many delicious ways to do it, but the key is to fry the meatballs well. How to adjust the meat filling? I'll share the method with you.
First of all, whether it is vegetarian meatballs or meatballs, adding eggs and flour is not the best method, otherwise it will not be crispy as soon as it comes out of the pan, and it is easy to soften. The chef told you that you only need to add this one to ensure that any fried meatballs are crispy, and they will not be soft after two days, so let's take a look.
【Deep-fried meatballs】
Prepare pork belly, chives, ginger, lotus root, salt, light soy sauce, cooking wine, oyster sauce, chicken essence, starch, eggs, steamed bread residue, and cooking oil.
1. Buy 2 fresh pork belly, make delicious meatballs, be sure to choose good meat, preferably pork belly and front leg meat, fat and thin evenly, soft and juicy to eat, neither dry nor firewood.
2. Wash the pork belly, remove the pork skin, cut it into small pieces and throw it into a meat grinder, beat for about 1 minute, and beat it into meat filling. But don't break it too much, it's a little grainy, and the taste is delicious.
3. Wash the chives and ginger and chop them into minced pieces. Peel the lotus root, wash it and chop it into minced pieces. Pour the beaten minced meat into a large bowl, add minced green onion and ginger, then add salt, light soy sauce, cooking wine, oyster sauce, chicken essence, starch, beat an egg, and stir with chopsticks for a few minutes to make the minced meat sticky and firm.
4. To make meatballs, don't add flour, it's not crispy, and it's easy to soften, the chef teaches you a trick, which is to add steamed buns. Of course, instead of putting a whole big steamed bun in it directly, you have to tear off the steamed bread, and the steamed bread is kneaded into pieces, that is, the steamed bread residue.
5. Cut some green onions and ginger slices, put them in a bowl and add an appropriate amount of boiling water, soak for 10 minutes, and let cool for later use. Adding some green onion and ginger water to the meat filling can not only remove the smell and increase the flavor, but also make the meat filling tender and juicy, and it will not taste dry or woody.
6. Pour the lotus root and steamed bread residue into the meat filling and stir well with chopsticks. Manju is a fermented pasta dish with many pores in it, which makes the meatballs more fluffy, crispy and not greasy to eat.
7. Eggs and starch are added to the meat filling to increase the stickiness of the meat filling, so that the meatballs are not easy to scatter and cannot make the meatballs more crispy. Grab some minced meat with your hands, put it in the palm of your hand and beat it 20 times so that the meatballs are more elastic, and finally roll them into balls and set them aside for later use.
8. Add an appropriate amount of cooking oil to the pot, preferably rapeseed oil, and the fried meatballs will be more golden in color. Wait until the oil temperature is 60% hot, turn to low heat, put in the kneaded meatballs, fry them on low heat for a while, and then turn them with chopsticks after they float to let the meatballs heat evenly.
9. Wait until the meatballs are golden brown, remove and drain the oil. Turn up the heat, put in the meatballs when they are hot, fry them for about half a minute, and remove them immediately when the meatballs become browned, otherwise they will be mushy.
Eat the fried meatballs while they are hot, ensuring that they are charred on the outside and tender on the inside, tender and juicy, fragrant and flavorful, and are very crispy even after cooling. Meatballs that you can't eat are packed in a plastic bag, sealed, and frozen in the refrigerator, so you can take them out at any time and cook them.
【Skill Summary】
If you want to have a crispy texture, don't just add flour and replace it with steamed bread crumbs, you can also use breadcrumbs, peach crisp, etc., which are also very crispy when fried. In addition, the oil temperature is also the key, be sure to put the oil temperature in the pan at a high oil temperature, if the oil temperature is too low, the meatballs will not be crispy, and they will be very greasy.
There is a knack for the croquettes to be delicious, and the chef will teach you the secret method of the restaurant. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
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