And each kind of fried food also has its own characteristics. For example, meatballs, do you know how to fry meatballs simply? Do you want onion, ginger and cooking wine in the croquettes? What are the ways to fry meatballs? Today, let's see how Xiao Ning learned meatballs from chefs.
Don't put onion and ginger directly in the fried meatballs. It only takes a few steps to make meatballs with crispy outside and tender inside, and they are not greasy or fishy.
Ingredients of croquettes: pork, thirteen spices, corn starch, eggs, soy sauce, pepper and steamed bread.
Exercise:
1, pork should try to choose breast meat, which is thinner and tender. The general ratio is 7 points thin and 3 points fat is better. The meatballs made in this way are not greasy. After the selected meat is washed, it is directly ground into meat stuffing. This kind of croquette is a daily practice. Compared with beef balls, it is not so particular, and there is no need to chop the stuffing by hand or beat it repeatedly.
2. Add salt, soy sauce, thirteen spices and eggs to the meat stuffing and stir well. At this time, the required salinity reaches the edible salinity, and the taste can be treated according to its daily salinity. The amount of eggs should be one egg per catty of meat.
Next, we need to prepare two kinds of water and a dry material to increase the crispness of meatballs and make them more delicious.
First of all, you can't put cooking wine in the fried meatballs, because in order to ensure the juiciness inside, the meatballs will lock the water when they are fried. If cooking wine is put in the meatballs, the fragrance of cooking wine will be locked in the meatballs and will not volatilize, resulting in an odor in the meatballs.
So we need to prepare the first juice to taste the meatballs.
Prepare green onions and peeled ginger slices, add a few peppers, and add half a bowl of cold water. Keep rubbing until the onion and ginger juice is dissolved in water. This will not only make the onion Jiang Shui, but also make the water in the meatballs smell fishy and greasy. At the same time, it can also avoid adding onion and ginger directly into the meat stuffing, which will turn black during frying and affect the taste and beauty.
4. Add the onion ginger juice into the meat stuffing in several times, constantly stirring in one direction, and repeatedly stirring hard. A catty of meat needs about 2 ounces of water. The meat stuffing obtained in this step is sparse, unrelenting, and not dry. Then add corn starch according to the amount of 20 grams of a catty of meat, so that the meat stuffing locks the juice.
5. Prepare two big steamed buns overnight, peel off the skin first, and then knead the steamed buns into foam. Then add them into the meat stuffing in turn and stir well.
6. Prepare100g corn starch, add water to make water starch, and let stand for 20 minutes. At this time, the starch will be separated from the water, the starch will sink to the bottom, and the clear water on the upper layer will be dumped to get a very thick starch slurry. This is a good material for hanging paste sizing, which can not only make the ingredients crisp, but also play a good role in locking water. Add the starch slurry into the meat stuffing and stir well, and our meatball stuffing is basically ready.
But there is another important step, which is to put it in the refrigerator for one hour to make the meat stuffing more stable and slightly hard at low temperature. This step can also make the fried meatballs more crisp.
7. Take out the chilled meat stuffing, add a little cooking oil before entering the pot, stir well and start frying. When frying meatballs, gently squeeze out the shape of meatballs with a tiger's mouth, and then send the meatballs into the pot with a spoon.
Fried meatballs don't need much oil, because pork itself will produce oil, and at the same time, the oil temperature should reach 60% heat, and the medium fire will start to fry. The temperature is too low, the coloring is too slow, and the frying time is too long, so that the water in the middle is continuously precipitated and the meatballs become dry wood. If the oil temperature is too high and the color changes too fast, the meatballs will be cooked outside and not cooked inside.
Every time my family fried meatballs, I let my children participate. I am responsible for releasing fish, and the children are responsible for fishing. The two of them are eating freshly fried meatballs around the pot, which is also a grounded parent-child activity.
Deep-fry until golden in color, and remove with low fire. At this time, the meatballs are well done, and there will be a little tenderness in the middle. But it doesn't matter, because our meatballs are basically reserved for Chinese New Year. Every time I fry them, I will divide them into small packets, about 25 to 30 pieces each, and then put them in the refrigerator for freezing.
Do the second treatment while eating. There are several ways to eat in my family. Let's briefly introduce them one by one.
Dry fried meatballs
After the meatballs are naturally thawed, put them into a pot with 60% oil temperature and fry them again until the skin of the meatballs is crisp. Eat with salt and pepper or sweet and spicy sauce.
Liu Jiao meatballs
Deep-fry meatballs, add base oil, saute shallots, ginger and minced garlic, add 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 tablespoons white sugar, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 3 tablespoons water and 1 tablespoon water starch to prepare juice. First, boil the juice until it is thick, and quickly stir-fry the meatballs and hang them directly.
Ball vermicelli soup
Put cold water in the pot, add onion, ginger and meatballs, and boil them directly. Because meatballs are oily, this step is equivalent to cooking a simple broth. After boiling, add soft vermicelli and rape leaves, add appropriate amount of salt to taste after cooking, and sprinkle white pepper on the pot.
Steamed balls in bowls
Put the vegetables directly into the bowl, put the meatballs on it, add a little water, salt and fermented milk, steam for 25 minutes, and decorate the coriander.
Xiao Ning's broken thoughts.
Let's summarize some points for attention in croquettes.
1, pork is 7 points thinner and 3 points fatter, because meatballs can't be fried crispy, so there is too much fat to separate oil, and too fat meat will be very greasy.
2. You can't put cooking wine or onion ginger in the fried meatballs, but you can season them with onion and Jiang Shui. The ratio is 1 kg of meat 2 water.
3, fried meatballs and steamed buns can make meatballs softer and less firewood, and another advantage is to reduce costs. The ratio is one catty of meat and one overnight steamed bread. Bread crumbs can also be used instead of steamed bread. Some friends say tofu is ok, but bean products will smell a little beany and affect the taste.
4. Starch is added twice. In the first pass, dry starch was added in the middle to increase the viscosity, and in the second pass, thick starch paste was added to fry the crispy shell to lock the water.
5, no matter when frying, pour a little oil into the pot, which will not only be greasy, but also make the fried things more brittle and non-sticky.
Ok, that's the end of the introduction of meatballs. If you find it useful, please collect it. If you have any good suggestions, please leave a message for Xiao Ning in the comments section.