Balls are a common delicacy in our lives, according to the different ingredients, can be fried into meatballs, vegetarian balls, vegetable balls, carrots, tofu, eggs, pork, are commonly used ingredients for croquettes, according to their own tastes, free collocation, you can fry out delicious balls, for veterans, croquettes are a breeze, but for novices, croquettes are a bit difficult, often encounter these problems, either outside the paste, the inside is still cold, or splashed oil when frying, in fact, this is caused by too high oil temperature, The firepower is strong and the time to explode is short, which is why this situation occurs.
When the oil temperature is 70% hot, you can get off the pot, the frying process should be slow fried, take it slowly, the inside will naturally cook, practice can be skillful, try a few times more will be, today share 3 kinds of homemade balls of the method, there are meat and vegetarian, like can be stored, learn to do to the family to eat.
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1, sweet potatoes wash and peel, cut into small pieces, put into the steamer, boil the water and steam for 15 minutes until soft and rotten, to be very soft. (The time varies depending on the sweet potato variety), and then mash it into a delicate sweet potato puree.
2, sweet potato 300 grams, add 150 glutinous rice flour, 50 grams of flour and 20 grams of sugar, do not add too much glutinous rice flour and flour at the beginning, pay attention to a small amount of multiple additions, and into a dough, too dry can add the right amount of water.
3: Take out a bag of bean paste filling, sprinkle some dry flour to prevent sticking, and then dough the bean paste into a ball.
4: Knead the dough into a long strip, cut into equal dough and flatten with the palm of your hand.
5, as shown in the picture, organize into a dough skin, just like the dumpling skin, and then put the bean paste stuffing into it, tighten it with the tiger's mouth, try to do as much as possible for a while, it looks beautiful and generous.
6: Wrap the sweet potato balls on a layer of egg mixture, then wrap a layer of chaff and then put them on a plate for later.
7, from the pot to burn oil, about 50% of the heat, down into the sweet potato balls, low heat slowly fried, with chopsticks to turn several times, keep the heat evenly, and so that the skin is crisp, slightly hard, you can turn off the fire control oil fishing out.
8, sweet potato balls do this, really very tasty, golden color, sweet and soft glutinous, break open one to see, immediately smell the strong aroma, such balls must be eaten while hot, bite a bite of sweet to the heart.
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1, prepare a piece of sweet potato, about 300 grams, wash and scrape the skin, cut into small pieces, the smaller the easier to steam, steam after steaming, about 15 minutes or so, with chopsticks easy to penetrate.
2, prepare a container, pour the sweet potatoes into it, press it into a delicate sweet potato puree while hot, at this time you can come to a little white sugar, mix together, the sweet potato itself has sugar, please add according to the taste.
3, add two pieces of cream, continue to stir together, no cream can not be added, this kind of plant cream cake shop commonly used, can be bought online, generally synthetic.
4, continue to pour for 2-3 minutes, the sweet potato puree will become like this, delicate very much, at this time it is almost, prepare 150 grams of glutinous rice flour, a small amount of many times, while pouring while stirring, mixed with sweet potato puree.
5, after stirring, and then divided into equal dough, as shown in the picture, take out a dough, dig a small hole in the middle, put in a small piece of cheese, pinch tightly, and form a circle.
6, all in accordance with this way to do well, this sweet potato ball is different, is to add cheese and butter, in addition to these two points, other methods, with the normal sweet potato balls, glutinous rice flour must have, soft glutinous taste.
7, from the pot to burn oil, wait until the oil temperature is 50% hot, about 160 degrees, in turn into the sweet potato balls, gently stir the balls, to avoid sticking together, if the pot is small, it is recommended to fry twice.
8, fried until all floating, golden color, indicating that you can come out of the pot, just out of the pot of sweet potato balls are very hot, carefully scalded, slightly cooled for a while and then eat, the middle bite open, all the stuffing looks.
9, try it and brushed, soft glutinous sweet, very delicious, the taste is not inferior to the outside sale, master this method, do it every three to five times, no longer need to buy snacks.
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1, prepare ingredients, home-grown sweet potatoes, large and sweet, glutinous rice flour 150 grams.
2, first peel the sweet potatoes, cut into thin slices, the thinner the easier to steam, save steaming time, boil the underwater pot, steam for 10 minutes or so, with chopsticks easy to penetrate.
3: Add 2 tablespoons of sugar while hot, pour into a bowl and press into a sweet potato puree.
4: Wait for it to cool down slowly, then pour in the glutinous rice flour, a small amount of times, stir while pouring.
5, fully integrated with the sweet potato puree, if you choose flour can also be, the flour taste will be hard.
6, knead into a soft and hard dough, this requires a little patience, the process takes about 5 or 6 minutes.
7: Grab a piece of dough and roll it into the shape of a small ball in the palm of your hand, a piece of weight about 25 grams.
8, after doing a good job, add cooking oil to the pot, the amount of oil is slightly more, wait for the oil temperature to be 50% hot, from the side of the pot into the sweet potato balls, low heat slow frying, the fire is too urgent to paste, the outside is scorched black inside is not cooked, the process of frying should be noted, in order to avoid the bottom of the pan, every 1 minute to shake the pot.
9, with chopsticks gently turned, so that the balls are fully heated evenly, such as the color is golden, sweet potato balls floating, you can fish out the oil control.
10, the outside is particularly crispy, the inside is sweet and soft glutinous, be sure to eat while hot, be careful not to burn.
If you really don't know when to get off the pot, you can first throw a small piece of noodles to try, or insert the chopsticks into the pot, the tip of the chopsticks, there are dense bubbles around, indicating that you can fry, about 6-70% hot can be, try a few times, you learned, very simple.
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