Golden and crispy meatballs on the outside, no starch, no steamed buns, put this ingredient, crispy and soft and tender to relieve hunger. Fried meatballs are a lot of people like to eat, although fried food is eaten less, but occasionally eat a meal is quite fragrant and enjoyable.
Most of the croquettes need to put some starch to increase the viscosity of the meat filling, and there are also steamed bun residues, which do not need to be debated, as long as the fried balls taste good.
I rarely use starch for meatballs, because I usually make some bread and toast by myself, so why can't I finish eating too much? I dry these bread or toast slices, beat them into breadcrumbs, and use them in the meat filling to act as starch or when grilling crispy chicken wings.
Just like this plate of meatballs today, it is fried with bread crumbs. But this time I used the toast I bought, although the fried balls taste good, but the only fly in the ointment is that the toast is put in the flavor caused by the artificial aroma is too strong, and it is perfect to replace it with your own toast.
Meatballs with toast residue are very easy to color, and it is easy to blow up if you are not careful. When I was busy squeezing the balls in the first pot, I forgot to adjust the heat, so the golden balls became "black olives", and in the remaining pots, I adjusted the fire between medium and low heat, and the color of the balls was much more beautiful.
Fried balls are eaten directly, or stewed with vegetables such as cabbage, which is very good. You may wish to fry more meatballs at a time, put them in the refrigerator to refrigerate or freeze, and it is much more convenient to eat. The meatballs do not put the starch and do not put the steamed bun residue, put this material, the skin is golden and crispy, the inside is soft and tender, and the leftover bread has a good place to go!
<h1 class= "pgc-h-arrow-right" >----- [fried toast meatballs] -----</h1>
【Ingredients】 300 grams of pork, 2 slices of toast, 1 egg, 2 grams of salt, 3 grams of black pepper, cold water, 20 grams of soy sauce, oil
【Production process】
1. Peel the pork, cut into large pieces, fat and lean ratio of 1:9 or 2:8, put into the meat grinding bucket;
2. Whip into your favorite minced meat state; you can punch out more meat filling at one time, in addition to making balls, you can also make dumpling filling;
3. Start another bucket, break the dried toast slices into small pieces and put them into a meat grinding bucket;
4. Cover the lid, power, tap the top button;
5. In a few seconds, the toast slice becomes a toast shredded, which is also commonly known as breadcrumbs;
6. Pour the beaten meat into the toast drum, beat in an egg, sprinkle a little salt, pour a little soy sauce, black pepper; there is sugar and salt in the toast slices, and the soy sauce is also salty, so add the salt as much as you want;
7. Grind with a meat grinder for a few seconds and mix completely; chopped toast is very absorbent, so add some cold water one by one, and mix well with a small spoon;
8. The mixed toast meat filling is more viscous, picked up slightly sticky, not easy to fall down; if it is too dry, the balls will be hard, too soft, and the balls are not well shaped;
9. Pour half a pot of oil in a small pot, heat it over medium heat, insert bamboo chopsticks into the oil pot, and there are small bubbles around the chopsticks, and the oil temperature is appropriate;
10. Squeeze a handful of meat stuffing in your hand, squeeze out a round ball from the tiger's mouth, and use a small spoon to help remove the balls into the oil pot;
11. Do not be too high oil temperature, reduce the heat, to prevent the outside from burning and the inside is not cooked; fry until it is slightly lighter than the ideal color, fish out the oil control, and the residual temperature will also make the surface color darker.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. The meat should be a little fatty to be dry and not woody, and it will be fragrant to eat;
2. Toast slices I use outside to buy, there is a small amount of flavor, so the fried balls have an aroma, this aroma is not everyone likes; if you use homemade toast instead, the taste is more refreshing; toast slices to evaporate some of the water in it and then use;
3. Chopped toast is very absorbent, so after mixing the meat filling, add some water as appropriate to prevent the filling from being too dry and causing the fried balls to taste hard;
4. The oil temperature of the croquettes should not be too high, especially after adding chopped toast, it is very easy to color, so it should be changed from time to time between medium and low heat.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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