Recently, a fan told me that I fried meatballs at home, and they became soft when they were cold. In fact, when making this meatball, some seasonings should never be added. Keep in mind that "two ingredients should not be put, and the other three ingredients should be added" to ensure that the meatballs are crispy outside and tender inside. Learn the correct way to make meatballs with me.
Gourmet: Fried meatballs.
Ingredients: foreleg meat, horseshoe, ginger slices, soy sauce, salt, starch, spiced powder, pepper, chicken essence and eggs.
Production steps
1. Prepare a sandwich meat on the front leg, clean it, remove the pigskin and cut it into small pieces. Deep-fried with front leg meat, meatballs will be more delicious, tender and delicate. After cutting, put the meat into a meat grinder, add a little ginger to remove the fishy smell, cover it and beat it into a paste. Then prepare a few peeled horseshoes, cut them into small pieces with a knife, add them to the meat paste, cover them and beat them into mud. Remember not to mix the meat with the horseshoe, otherwise it will easily come out and affect the taste.
2. Pour the beaten meat sauce into a large bowl, then add two spoonfuls of soy sauce, a little salt, a little spiced powder and pepper, and then add a little chicken essence and a spoonful of sugar. Remember, you can't put cooking wine in the seasoning, which will easily affect the freshness of the meat. At the same time, you can't add soy sauce, which will lead to the blackening of fried meatballs.
In addition, when mixing meat, you can't put shallots. After adding shallots, it is easy to turn black when frying. Then stir the minced meat evenly, then beat in an egg and stir the minced meat in one direction. Add corn starch until you feel your hands are tired. I have a kilo of pork 120g of corn starch.
We don't need to add too much starch. Too much starch can easily lead to the hardening of meatballs. If it is too little, it is easy not to form. You can't add flour in this step, and the taste is not as good as starch. Continue to stir the meat sauce evenly in one direction until no dry starch can be seen.
Take out the pot, add more cooking oil to the pot, heat the oil to 50%, then turn to low heat, take some meat sauce by hand, squeeze it out of the tiger's mouth, catch it with a spoon, and put the meatballs into the pot for frying. After the meatballs are put into the pot, they should be stirred with chopsticks from time to time to make them evenly heated and fully fried.
4. After frying for a while, take out the meatballs with golden surface and continue frying the rest. If the speed of squeezing meatballs is slow, you can turn the heat down. At the same time, all meatballs can be squeezed first, and then fried together in a pot, according to personal habits.
Remember not to fry too much at a time, and leave enough space for the balls to roll, so that the heat is more uniform and the taste is better. After all the meatballs are fried, raise the oil temperature again. When it is 80% hot, put the meatballs back into the pot and fry them for another half a minute, so as to ensure that the meatballs are crisp outside and soft inside, and even if they are cooled, they will not become hard and soft.
Summary:
The above is the method of frying meatballs shared today. The fried meatballs are crisp, and the inside is delicious and soft. We can make more at a time and keep them fresh after cooling. When making, do not put cooking wine, do not put onion, add three kinds, that is, add horseshoe, add soy sauce and add starch. Have you learned?