I like eating fried meatballs very much since I was a child, so every time an adult at home makes fried meatballs, I will watch and learn from them. Under the example of adults, I have also mastered the methods and skills of fried meatballs. In fact, the practice of fried meatballs is relatively simple, and it can be crisp and not soft with simple seasonings and steps.
The following small series will share the specific practice of fried meatballs for everyone. Remember the trick of "2 put and 2 don't put", and make sure that the meatballs you fry are crispy and the more you eat, the more fragrant you are.
Don't let go of croquettes 2
No soy sauce
Many friends like to add some soy sauce when making fried meatballs and concocting meat stuffing. Indeed, soy sauce can enhance fragrance and taste, but adding soy sauce also has a disadvantage, that is, it is easy to make the meatballs color too fast in the frying process. If you don't master the heat well, the skin of the meatballs has been fried and colored, but the inside of the meatballs is not yet mature; If you continue frying, the skin of the meatballs will be fried, which will seriously affect the appearance and taste.
No cooking wine
Cooking wine can really remove fishy smell and enhance fragrance when cooking dishes, but it is not suitable when frying meatballs. Because cooking wine can only play the role of removing fishy smell at high temperature, cooking wine is wrapped in meatballs and fried in a pot, and it is easy to produce a strange taste because it cannot volatilize after heating. The fried meatballs made by many friends taste strange, mostly because of the addition of cooking wine.
Dry-fried meatballs
Prepare ingredients: pork stuffing1000g, a short piece of green onion, a small piece of ginger, an appropriate amount of salt, 5g of pepper powder, 5g of white pepper powder, 200g of sweet potato starch and an appropriate amount of cooking oil. To make dry fried meatballs, you can use fat and thin front leg meat and plum blossom meat, and the ratio of fat to thin is 3:7. The meatballs made have the best taste.
1, put the pre-processed meat stuffing in a basin, add appropriate amount of salt, 5g of pepper powder and 5g of white pepper, and start to stir the meat stuffing until it becomes sticky.
2. Add a proper amount of water to the pot, then add a proper amount of chopped green onion and shredded ginger, then add a little pepper and star anise, cook for 5 minutes on high fire, and then pour out the fragrance of spices to cool.
3. Put 200 grams of sweet potato starch in a pot, add a proper amount of water boiled and cooled in step 2, melt the starch, and stir until the yogurt is thick and thin.
4. Add the prepared batter to the meat stuffing, then start to mix the meat stuffing, fully mix the batter and the meat stuffing, then add about 40 grams of cooking oil, and start to mix the meat stuffing, batter and cooking oil again, and the meat stuffing of the fried meatballs will be prepared.
5. Add an appropriate amount of cooking oil to the pot, wait until the oil temperature reaches 50% heat, turn the fire to medium heat, then pinch a handful of meat stuffing in your hand, squeeze it out of the jaws, peel it off with a spoon, put it into the oil pan, and put more balls in turn.
6. Keep medium heat in the process of frying meatballs, ensure that the inside and outside of the meatballs are thoroughly cooked, and fry the meatballs until they are set and mature.
7. The oil temperature in the pot is burned to 70% heat again, and the fried meatballs are fried in the pot for about 30 seconds. After the re-frying, the skin of the meatballs is more crisp and the color is better.
The fried meatballs made in this way are crispy in skin, will not soften after a long time, and are delicious with a mouthful of fragrance.
There are two things you can't miss if you want fried meatballs to be crisp and delicious.
First, sweet potato starch
Compared with other starches, sweet potato starch is harder in texture and resistant to high temperature. Using sweet potato starch to make fried meatballs is not only not easy to fry, but also the fried meatballs are more crisp and delicious.
Second, add oil to the meat stuffing
When frying meatballs, add a proper amount of cooking oil to the meat stuffing, and the oil and starch will combine. After frying in the oil pan, the skin of meatballs will quickly form a crispy skin, so that the fried meatballs will taste more crisp and will not be soft for a long time.