In winter, many people will unconsciously want to eat fried food, such as fried turnip balls, fried lotus root balls, fried lotus root folder, fried sweet potato pills, fried minnows, fried buns and so on, the food after frying, crispy and delicious, chewing in the mouth gives off a burst of flavor. After the food is deep-fried, it is crispy and delicious, chewing in the mouth gives off a burst of flavor, and if you want to say what is the most delicious deep-fried food? When belongs to the fried meatballs, meat a lot of people love to eat, it will be chopped into meat pills, and then after the deep-fried, eat up don't mention how addictive.

Outside the fried meatballs delicious, but relative to their own do or a lot more expensive, want to eat as well as hand-made. In fact, it is not so difficult to do fried meatballs, as long as you learn to do it correctly.

When it comes to fried meatballs, some people do especially simple, put some random meat seasoning a stir, and then add some flour, you can fry, so that although you can make fried meatballs, but not delicious, and authentic delicious fried meatballs and there is a certain gap in the texture of the wood hard to eat with a fishy flavor, so that fried meatballs belong to the shape of it only.

Fried meatballs need to meet a few conditions, the outside crispy, soft and tender inside, eat incense without fishy flavor, fried after not returning to the moisture, all in line with the delicious fried meatballs, then how to do it?

When frying meatballs, keep in mind the "4 tricks", pills fried outside crispy tender, not hard, not faggy, not soft skin! Quickly see what are the 4 tips?

Tip 1:

When mixing meat can not only put seasoning, but also know how to add water to the meat, otherwise the balls fried taste hard and difficult to eat, and the water can not be used with water, it is best to use onion, ginger and pepper water, with which to adjust the meat, the effect is better, play a role in increasing the aroma of the role of the deodorization, then not only tender, but also fragrant and no fishy taste.

Onion ginger pepper water is very good to make, add a bowl of water to the pot, boil over high heat, put ginger slices, scallions, peppercorns, cook on the minutes, and then turn off the fire out of the cool, with the ingredients will be filtered out, this water is the onion ginger pepper water. Another pound of meat filling should be beaten into at least 3 two water.

Tip 2:

When mixing meat, many friends used to add scallions to the meat filling, do so can make the meat filling looks very fragrant and beautiful, but fried meatballs, meat filling is not recommended to put scallions, because scallions are especially easy to blacken after deep-frying, in the pills on the surface of the appearance of a small black spot, it is very unattractive, and even eat it when you feel the bitter taste, so you can not put the scallions, in fact, do not worry about it! Pills are not fragrant, to the meat filling put onion ginger pepper water, not fragrant are difficult.

Tip 3:

When adjusting the meat filling, do not put coloring condiments, the most common old soy sauce, oyster sauce, it is best not to put, if you put it will make the meatballs some black unattractive, and oyster sauce is suitable for stir frying the last add, otherwise it is easy to add ahead of time if it is very easy to lose the freshness of the role of oyster sauce is not recommended to add oyster sauce in the meat filling.

Tip 4:

When adjusting the meat filling, you want to eat crispy meatballs, it is recommended to add steamed bread crumbs to the meat filling, better than the effect of starch, the outside of the frying will form a crispy crust, cooled and also very crispy, the interior is also very fluffy, did not try to try a friend can try.

In addition to these 4 tricks, but also pay attention to some details:

1, pork should be selected seven points of lean and three points of fat, do not choose purely lean pork, do not choose too much fat pork, otherwise fried meatballs, either eat firewood, or eat mushy mouth, will affect the taste.

2, dough balls, to learn to use the tiger's mouth to squeeze the balls, so that the balls made out of the internal will not be too porcelain, but more fluffy, easier to fry crispy balls.

3, the oil temperature should be controlled, before the balls into the pot to heat the oil temperature to fifty percent hot, can not be cold oil in the pot, can not be burned too hot, or the balls are easy to absorb or easy to fry paste, will affect the taste.