The varieties of zucchini are divided into: mosaic zucchini, seedless zucchini, green zucchini and long-stemmed zucchini. In our northern region, most of the zucchini usually eaten are mosaic zucchini, also known as Algerian zucchini.
As a common vegetable, zucchini is actually diversified in practice, but most people should stir-fry or mix stuffing. In fact, the taste and taste of zucchini are better than radish balls. Personally, I think it's better than radish balls anyway.
Choosing to make meatballs at home seems simple, but some people will encounter problems, such as the meatballs are not crisp, cold and hard, or they are easy to disperse when frying. These reasons may be that you use the wrong ingredients. Some people add starch to vegetarian meatballs, which is actually wrong. Remember to add these two things when making meatballs. The meatballs are crisp and delicious, and the most important thing is that they will not harden when they are cold. Let's share with you the detailed production method of vegetarian meatballs. Let's have a look!
Ingredients: zucchini 1, carrot 1.
Accessories: egg 1, steamed bread 1, flour 100g, baking soda1g.
Seasoning: salt, shallots, white pepper, oyster sauce, cooking oil.
Specific practices
(1) Wash the zucchini, shred it, put it in a bowl, add a spoonful of salt, stir it evenly by hand, and marinate it for 10-20 minutes. Time is for reference only, subject to salt water.
(2) Wash carrots, peel and shred them, then chop them up and put them in a bowl.
(3) Dry the zucchini by hand, chop it on the chopping board and put it with carrots.
(4) Add an egg to the bowl, add a spoonful of white pepper and a spoonful of oyster sauce and mix well, then add 1g baking soda and mix well for later use.
Tip: Adding baking soda can make meatballs more crisp and not hard when they are cold.
(5) Prepare a cold steamed bread and remove the skin, because the skin is hard and cannot be completely integrated with the filling. Then crush the steamed bread and put it into the stuffing and mix well.
Tip: adding steamed bread can make the croquettes softer. Although they are croquettes, they are not greasy at all. It would be better if steamed bread was added to the meatballs!
(6) Although steamed bread crumbs are added, meatballs can't agglomerate at this time, so flour should be added several times in a small amount to play a bonding role. If you like crispy meatballs, add less flour. If you like to eat soft meatballs, you can add more flour, but be careful not to add too much flour at a time. Add a small amount of flour several times. After adding flour every time, stir thoroughly before adding flour.
(7) Finally, cut a little chopped green onion and salt into the batter, then pour in half a spoonful of cooking oil to seal the water and stir well.
(8) Pour the oil into the pot. When the oil temperature is 60% hot, put the meatballs in. When rubbing meatballs, touch your hands with cooking oil, otherwise it will be too sticky.
Tips: the oil temperature should not be too low, otherwise the meatballs will stick to the bottom of the pot, and it should not be too high, so that the meatballs will be fried outside and not cooked inside. Therefore, it is best to control the oil temperature at 60%, and add chopsticks to foam quickly. If there is a kitchen thermometer at home, the temperature is about 140℃.
(9) Don't stir-fry the meatballs that have just been cooked, stir them until they are solidified, or they may come apart! Don't put too many balls at a time to prevent adhesion. When the meatballs are fried until they all float and turn golden yellow, they can be taken out under the control of oil.
The meatballs made according to my method are crisp outside and soft inside, and will not be hard when they are cold. Mainly adding baking soda and steamed bread crumbs, it is not greasy at all. You can make more at a time and put it in the refrigerator for a month. When you don't have time to cook, make a soup with a few meatballs, put some water in the pot to boil the meatballs, add some chicken essence, and then add spinach or other vegetables to boil and eat.
# A recipe that will never fail #