Mariko, some people call it meatballs, others call it jiaozi. Mariko is varied, including meatballs, vegetable meatballs and vegetable meatballs.
There are many ways to make jiaozi, including frying, frying, boiling and steaming. Fried dumplings are the most popular. A word smells good! Don't mention health, eating it occasionally several times throughout the year won't affect you! Eat happily. Happiness is a good medicine for health.
Then the question is, how can fried dumplings be crispy outside and tender and juicy inside?
My 85-year-old mother came to my small home and taught me how to make lotus root jiaozi. This is the characteristic of my mother's hometown Wuhu, which is eaten every Spring Festival.
If you want to learn how to make homemade fried dumplings, just follow your 85-year-old mother. She always said: fried dumplings "add three kinds of things that avoid 1", which are crisp outside and tender inside.
Stir-fried lotus root glutinous rice balls materials: lotus root 400g, minced meat 500g, egg 1 piece, fried rice, salt, sugar, soy sauce, sesame oil, ginger, shallots and starch.
Making:
1. Rub the lotus root first (the old way is to use a washboard) and set it aside. Add salt and ginger to lotus root to taste. Lotus root and ginger go well together. If you fry lotus root, add some ginger, which tastes particularly good.
2. Choose fat and thin meat, cut the meat into small pieces first, and then chop it into mud.
Then add onion, ginger, salt, sugar, soy sauce, sesame oil and an egg and mix well.
Mom says eggs and meat will be more tender. Generally speaking, unless the meat stuffing is very dry, it is not necessary to draw water, because the water content of soy sauce, eggs and meat itself is enough, and the water content of fried meatballs is too high.
The next step is a very crucial step. If the meat is not sticky enough, it will not agglomerate, and the fried meatballs will be scattered and the taste will be light and hard.
This requires adding some starch-containing materials, such as flour, starch, steamed bread crumbs, bread crumbs, glutinous rice, fried rice and so on.
Steamed bread crumbs and starch used by northerners to fry meatballs; Bread crumbs and flour are fried into balls for foreigners; The old mother is from the south, and jiaozi is wrapped in glutinous rice, fried rice and starch.
Starch can't be too much, just stick it together. If you put too much, it won't taste like meat.
4. Add fried rice to the meat stuffing (fried rice is a snack fried with raw rice, which should be cooked for a while before use), and then add some water starch, so that the fried meatballs will be more crisp.
5. Mix minced meat with chopped lotus root.
Note that vegetables and meat must be seasoned separately and then mixed together.
6. Next, get together, such as the size of a tennis ball. If it's a meatball, squeeze it out with a tiger's mouth.
Pour the oil into the pot, and when the oil is warm, keep the jiaozi on medium heat, fry all the jiaozi until golden brown, and remove it for later use.
7. The barbecue shop is relatively large, so it has just taken shape, fried to crisp outside and not fully cooked inside.
Next, my mother will stew meatballs with mustard, so there is no need to fry them. If meatballs are used to make hot pot, they need to be fried again.
Experience of an 85-year-old woman: 1. Remember to add three more: one is egg, the other is starch, and the third is water starch.
2. the most taboo: seasoning after mixing vegetables and meat.
Have you learned? Do you have any brilliant ideas to discuss together? Welcome to share in the message area.