Two ways to make croquettes

Method 1: "Dry croquettes" are an ordinary dish that tastes crispy on the outside and tender on the inside. The raw materials are 400 grams of pork (fat, six and lean), one egg, 100 grams of wet dough powder, a little each of minced ginger, salt and peppercorns, and 100 grams of cooking oil (actual consumption: 75 grams).

Method: Chop the pork into rice-sized cubes, place it in a nine-inch soup plate, add eggs, wet dough powder, water (appropriate amount), ginger, and salt, stir well, and set aside.

Pour the oil into the wok. When it is 60% hot, squeeze the prepared ingredients into large balls with a diameter of about 3 cm. Put them into the oil pan one by one, fry them briefly, and take them out. ; When the oil heat reaches eighty-mature, put it into the oil and fry again, take it out; finally fry it again until it turns maroon red, drain the oil, put it on a plate and sprinkle with peppercorns.

In order to make good meatballs, you must master the following essentials.

1． When selecting ingredients, strictly follow the ratio of 70% fat and 30% lean.

2. The meat should not be chopped too finely, it should generally be in the shape of rice grains.

3. The starch needs to be mixed with water into wet dough powder, and the amount of dough powder added should be appropriate. If the meatballs shrink and become smaller when placed in the oil pan, there is less dough powder; if they swell, there is more dough powder. In this way, adjust the amount of dough powder according to the situation.

4． It is best to add enough water to the meatball paste in batches. The dilution is: when the paste is placed in the soup plate, it can basically spread out into a flat surface. Do not make the paste too thick.

5. Control the oil temperature and add the oil to the pan in three batches. Due to the thin paste, the balls are basically flat and round.

Method 2: Ingredients: minced meat, one egg white, minced ginger and green onion,

Seasoning: yellow sauce, cooking wine, salt, vinegar, sugar, starch, shredded ginger and green onion, soy sauce

Method:

1. Stir together minced meat, egg white, cooking wine, minced ginger and green onion, and yellow sauce

2. Use cooking wine, salt, vinegar, sugar, Mix starch, shredded ginger and green onion, soy sauce, and water to make a thick sauce

3. Heat the oil over high heat and deep-fry the meatballs until they are eight or nine times cooked. The meatballs will basically float.

4. Leave a little base oil in the pot, pour in the gravy and stir-fry until thickened, then put the meatballs back in and stir-fry a few times.