1. Starch or flour for croquettes?
Water starch is good. After adding it, the meat should be cooked for a long time without aging, and the umami and tender taste of the meat should be maintained. Starch should be made into wet dough powder with water, and the dough powder should be added in an appropriate amount. If the meatballs shrink in the oil pan, the dough powder is less; If it goes up, it's a lot of dough. This will adjust the amount of dough powder according to the situation. The correct addition is to add100g water starch to every 500g meat stuffing.
Second, homemade meatballs
Ingredients: 500 grams of minced meat (pork, fish and beef).
Ingredients: 5g of salt, oil 1 0g, egg white1piece, a little water starch, onion10g, Jiang Mo, cooking wine and pepper.
Practice:
1, minced meat is best chopped by yourself, and the meat chopped by yourself is more mellow and smooth than the meat beaten by machine. Pork and beef should be stripped of the fascia of the meat, first cut into thin slices, then cut into silk, and then cut into diced meat, which makes it easier to rot; It's best to carry the meat on the back of the fish. First, remove the big bone of the fish and cut it into thin slices along the grain of the fish. (It's better to scrape it with the back of a knife along the grain, but it's not practical to operate at home.) It's also chopped into minced meat.
2. For the minced meat, add 2 grams of salt and beat it. Salt is the key to making the meatballs. Make some effort, then slowly add other ingredients and circle in one direction until you feel resistance. It will take about an hour.
3. Pinch the minced meat with your palm and squeeze out a meatball at the tiger's mouth.
4. After the meatballs are extruded, pat the dry powder and fry thoroughly in the pot. The oil temperature of the fried meatballs should not be too high. Feel the hot air on the oil with your hands. If it is not very hot, put the meatballs and fry them thoroughly with medium and small fire.
Third, homemade meatball skills
The starch should be sweet potato: compared with corn starch and potato starch added in the traditional practice, sweet potato starch has high gluten and strong stability, and it is not easy to fry when it meets high oil temperature, and the finished product is not easy to collapse.
Do not stir for strength: when stirring the meat stuffing, you can only turn it up and down evenly, and never stir it to make it strong. Because the meat quality of the stirred stuffing is tight, the water contained in it cannot be separated out. After being fried, the meat stuffing will relax for a period of time, and the water locked in it will be separated out, and the skin of the meatballs will be soft again.