Deep-fried meatballs can be eaten directly, with a crisp skin and a faint crispy smell on the tip of the tongue. They can also be used to make meatball soup and stewed vegetables. There are many ways to do this, so how can meatballs be made golden, crisp and delicious?
Today, I would like to share with you a home-made method of vermicelli meatballs. The cooking temperature, oil temperature, the ratio of vermicelli and starch and the dosage are all skillful. Without further discussion, we will start the operation.
First of all, prepare a handful of vermicelli and soak it in warm water 1 hour, which is better to cook.
Boil water in a pot. When the water boils, pour in vermicelli, take it out after boiling for 1 min, and rinse it with cold water. The blanched vermicelli is particularly easy to lump. Washing with cold water is to prevent vermicelli from clumping together.
A small piece of tofu, chopped into pieces.
Tip: adding tofu to fried meatballs can make them fluffy and crisp. The meatballs will not be hard for a few days, but they will be delicious when they are cold.
After the vermicelli is washed with water, chop it into pieces of about 1 cm, pour the vermicelli into a pot, add 2 grams of salt, chicken powder 1 g, and tofu powder, then add a handful of starch, and gently grasp it into a ball with your hands. If it is too dry, you can add an egg white.
Tip: Egg white plays the role of wrapping slurry and lubrication, and egg yolk plays the role of crisping. We use egg white here, and the finished product comes out with bright color, wrapped with whole egg or egg yolk, and the finished meatball will be slightly yellow and opaque.
When starch is added to fried meatballs, the finished product will be more crisp and difficult to regain moisture. When flour is added, the crispy fried meatballs will easily become soft.
Finally, add a few drops of old color.
Next, let's fry the meatballs, burn the oil in the pot until the oil is hot enough to smoke slightly. Turn off the fire and start frying the meatballs. Squeeze the meatballs out with your left hand and dig them into the pot with a spoon. If the meatballs are easy to get on the spoon, just dip the spoon in water.
Tip: When the meatballs are oiled, turn on a small fire or turn off the fire. If you continue to use a medium fire, the oil temperature will continue to rise, which will easily cause the surface of the meatballs to quickly blacken, and the inside is still half cooked. It is best to turn off the fire if you don't master the oil temperature well.
After the meatballs are finished, turn on medium heat, slowly fry the meatballs until golden, and remove the oil control.
Ok, this delicious vermicelli vegetarian meatball is ready.
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