Fried meatballs are a must-have food for Chinese New Year in my family every year. They are usually used to cook hot pot. The meatballs made by myself are much better than those sold on the street, because the frozen meatballs sold on the street are not as expensive as a catty of pork on the market. You can imagine what's inside. It is estimated that 80% is starch, and the taste is not good. Let's have a look at my croquettes, not to mention those made by star-rated hotels. Next, I will teach you the formula I have made for more than 20 years, hoping to help you.

If you want meatballs to taste good:

It must be golden and crisp on the surface, tender and fragrant inside and round and full on the outside, so that the meatballs can be made and sold in the street for a good price.

Exercise:

1. First, prepare the fat 4 and lean 6 front leg meat. Because the front leg meat is tender, it is not recommended to use the rear leg meat.

2, you can add a little horseshoe to the meatballs, so that it tastes better and has a crunchy feeling. The key is to be tired, because the horseshoe is slightly sweet.

3. If you have a meat grinder at home, you can directly crush the meat and add some ginger. After the meat paste is stirred, add the horseshoe and stir together. Remember not to put the horseshoe in front, or the horseshoe will be stirred into water. Finally, add horseshoes and mash them slightly.

4, seasoning needs to add edible salt, add pepper, a little soy sauce (mainly colored), after all the flavors are mixed evenly, you can add an egg, add raw flour and stir well.

5, raw powder does not need too much, because too much raw powder makes the balls hard, and too few balls are not formed. Just squeeze it by hand and you can easily squeeze it into meatballs.

6. Then light the clean pot, heat it to 50% heat with salad oil, and you can squeeze into the meatballs. Remember one thing when frying, because meatballs will change color at different times when they are squeezed into the pot. If you have dark meatballs, you can use chopsticks to leak them out first, and try to cook them at the same time with the same color.

7. Deep-fried meatballs generally need to be fried once, so as to ensure that the surface of the meatballs is crisp and moderate in hardness, and they can only leak out of the plate after being fried to golden brown.

Tip: Don't put cooking wine, because cooking wine will affect the freshness of meat. Second, don't put onions, because onions will turn black after being fried in meatballs. Adding horseshoes can make meatballs more crisp. Second, add raw flour, which will be crisp after frying. If it is flour, it is impossible to have such a taste. Add soy sauce, this color is golden, remember not to add soy sauce, add soy sauce to fry it and it will be black, and the color will not look good.