Maruko, also called Maruko, means "reunion", so many places have the custom of frying Maruko on holidays. The fried meatballs are crispy outside and tender inside, salty and delicious. Especially during the Chinese New Year, two pots of meatballs, one pot of vegetarian meatballs and one pot of vegetarian meatballs will be fried in the countryside, which can be stored for one month.
I prefer to eat meatballs, which are more fragrant than vegetarian meatballs, crisp and soft, and will not harden after cooling.
When I was a child, on the twentieth day of the twelfth lunar month, my grandmother began to make fried meatballs, which seemed simple. If you use the wrong seasoning, it will not only be crisp, but also not meat. After cooling, it will harden and not taste good at all.
When frying meatballs, most people discuss whether to add flour or starch. In fact, it's crisp when it's just fried, but when it's cooled, the flour is easy to harden, the starch is easy to soften and the taste is not good. Grandma's croquettes have their own secrets. If you want to taste crisp and fragrant, remember "3 plus 2 without seasoning" to ensure that the meatballs are delicious.
Whether meatballs are delicious or not is the key. What seasonings can't be added?
1, flour and starch cannot be added. As I said just now, the meatballs are either hard or soft after adding these two samples.
2. Zanthoxylum bungeanum, rice wine and steamed bread residue are necessary, which can remove fishy smell, enhance flavor and increase crisp taste. How to use it specifically? Let's share the practice of fried meatballs and make a few details. The meatballs are crispy outside and tender inside, and they are still crispy after cooling.
Fried meatballs
Prepare fresh pork belly, shallots, ginger, eggs, dried steamed bread, salt, soy sauce, oyster sauce and cooking oil.
working methods
1, add a handful of pepper to the cold pot, stir-fry over low heat, turn yellow, pour out and mash with tools for later use.
2, pork belly soaked in light salt water for 30 minutes, washed and cut into small pieces, ground into meat stuffing with a meat grinder, the finer the better, the more Q-elastic the taste. Add appropriate amount of minced onion and ginger, salt, soy sauce, oyster sauce and chopped pepper into the meat stuffing, stir clockwise with chopsticks and marinate for 20 minutes to remove the fishy smell of the meat stuffing and fully taste it. Zanthoxylum bungeanum can remove fishy smell and enhance fragrance, making the meatballs bigger and taste better.
3. Pour a proper amount of yellow wine into the meat stuffing. If not, you can also use beer and stir it evenly with chopsticks until all the yellow wine is absorbed. Yellow rice wine can remove fishy smell and enhance fragrance, and it can also provide a lot of water to make meat stuffing more tender.
4. Tear off the skin of the dried steamed bread, knead it into steamed bread residue, pour it into the meat stuffing, add an egg, and stir it evenly with chopsticks. Steamed bread residue can make meatballs more brittle, eggs increase viscosity and moisture, make meatballs more fluffy and harden after cooling.
5, pour the right amount of oil into the pot, turn to medium heat after the fire is 60% hot, knead the meat into balls by hand, and fry it in the pot. When the meatballs float, turn them over with chopsticks and keep them heated evenly so that they are not fried inside and outside.
6. After the meatballs are yellowish in color, remove and drain the oil, raise the oil temperature to 80% heat, pour the meatballs and fry for 20 seconds. After the color is golden, take out and fry the meatballs.
The fried meatballs are crispy outside and tender inside, salty and delicious, with no fishy smell, only thick meat flavor, which is delicious.
The chef has something to say.
When frying meatballs, the choice of ingredients is very important. Be sure to use fat and thin pork belly, not pure lean meat, otherwise the taste will be dry and oily. The finer the meat stuffing, the better the viscosity, the softer the taste, and the crispy outside and tender inside.
The meatballs need to be cooked at high oil temperature, so that they can be quickly formed, not easy to disperse, and can be fried quickly, with less water loss and fresh and tender taste. If I had eaten at that time, I would have fried it directly. You can also fry until it is slightly yellow, let it cool, put it in a fresh-keeping bag, and put it in the refrigerator for freezing. I will fry with you, and the taste is still crisp outside and tender inside.
You can't eat fried meatballs. Put them in the refrigerator and keep them frozen. You can make stew, meatball soup and hot pot. Very convenient!