Homemade practice of yam balls
Prepare ingredients: fresh yam, salt, white vinegar, pepper, flour, starch, bread crumbs, eggs and vegetable oil.
Production method:
Step 1: First, prepare a basin of clear water before cutting the yam, add a proper amount of salt and white vinegar into it and stir evenly, then put the cut yam into salt water, so as to prevent the yam from oxidation and blackening, and the color of the yam balls will be more beautiful. Put the soaked yam in a steamer, turn to medium heat and steam for about 15 minutes.
Step 2: Take out the steamed yam, rinse it in clean water once, drain the water, then put the yam in a pot, press it into mud with a spoon, add salt, pepper, flour and starch and stir it evenly with a spoon. The ratio of flour to starch is preferably 1: 1, so that the meatballs will be crispy outside and tender inside when fried, and the taste will just be just right.
Step 3, then prepare a plate, sprinkle dry starch and bread crumbs on it, prepare a clean small bowl, beat an egg in it, stir it evenly with chopsticks, knead the prepared yam mud into a ball, put it on the dry starch, dip some vegetable oil in order to prevent it from sticking your hands, then put the yam in the egg liquid for a second, and finally wrap it with bread crumbs.
Step 4, pour enough cooking oil into the pot, and when the fire is 40% hot, put in the prepared yam balls. During this process, always turn on a small fire and fry for about five minutes. When the yam balls turn slightly yellow, take out the oil and control the oil. Then, when the oil temperature rises to 60% hot again, pour the balls into the pot for 20 seconds, so that the yam balls with crisp outside and tender inside are fried.