2. water should be slowly added to the meat stuffing to absorb water. Usually, 500g of water is added to the meat stuffing, and100g of water is added to the meat stuffing. After adding water, use chopsticks to keep stirring in one direction, and finally let it stand for a period of time, so that the meat can fully absorb water and the excess water can be poured out.
3. Add Jiang Mo, salt, monosodium glutamate, white pepper, cooking wine, sesame oil and a little starch into the meat stuffing and stir well. You can add and subtract seasonings according to your own taste. It's best not to add shallots, because they like to paste when frying. This is the seasoning for dry fried mutton balls.
Brush the plate with a layer of vegetable oil, squeeze the meat into balls and put them on the plate, which is easy to fry. Or squeeze meatballs and fry them at the same time. The first one is fried, and the meatballs at the back are not fried, so it is difficult to tell them apart.
5, the first time, the shape of the fried meatballs, hot pot cold oil, enough oil, to cover the meatballs, 70% to 80% oil heat into the meatballs, don't move the meatballs, shake the pot, move the meatballs, fry until the meatballs are shaped and fished out, and the meatballs are very light in color, so long as they don't come loose.
6, the second fried meatballs are cooked, the oil is heated again, the meatballs are patted with a dew spoon, the oil is removed, and the meatballs are fried until the meatballs float and are picked up. At this time, the meatballs are cooked and the color is yellow.
7, the third time the color of the fried meatballs, and then heating, add the color of the meatballs, the color of the fried meatballs, the color of the outer coke and the tender inside, and drain the oil.
These are the steps to fry meatballs. Here are some concrete meatballs.
Dry fried mutton balls
Ingredients: 500 grams of mutton.
Accessories: oil, salt, water 100g, 2 tablespoons starch, 5g ginger, 2g chicken essence, 2g cooking wine, 5g sesame oil and 5g white pepper.
1. Wash ginger and cut into powder.
2. Chop the mutton into a paste (3 parts fat meat, 7 parts lean meat).
3. Water should be slowly added to the meat stuffing to absorb water.
4. After adding water, stir it in one direction with chopsticks, and finally let it stand for a while, so that the meat can fully absorb water and dump the excess water.
5. Add Jiang Mo, salt, monosodium glutamate, white pepper, cooking wine, sesame oil and a little starch to the meat stuffing.
blend evenly
7. Brush the plate with a layer of vegetable oil, squeeze the meat into balls and put them on the plate, which is easy to fry. Otherwise, squeeze the meatballs and fry them at the same time. The meatballs are fried first, but not yet.
8. Put oil in the hot pot to cool, and the meatballs are 80% hot.
9. Fry until the meatballs are shaped and pick them up.
10. Reheat the oil, pat the meatballs with a spoon, pat off the oil and eat the meatballs.
1 1. Fry the meatballs until they float, and take them out.
12. oil heating, the color of meatballs and fried meatballs is tender outside.
13. Pick up and drain the oil side by side.