Recently, some fans told me that when I fry meatballs at home, they will soften when I let them cool. In fact, some seasonings should never be added when making this kind of meatballs. Keep in mind that "two ingredients should not be put aside, and the other three ingredients should be added" to ensure that the meatballs are crispy outside and tender inside. Let's learn the correct way to make meatballs with me.
Gourmet: fried meatballs
Ingredients: foreleg meat, horseshoe, ginger slices, soy sauce, salt, starch, spiced powder, pepper, chicken essence and eggs.
Production steps
1. Prepare a sandwich meat on the front leg, clean it, remove the pigskin and cut it into small pieces. Fried with front leg meat, meatballs will taste better, tender and delicate. After cutting, put the meat into a meat grinder, add a little ginger to remove the fishy smell, cover it and beat it into a paste. Then prepare a few peeled horseshoes, cut them into small pieces with a knife, add them to the meat paste, cover them and beat them into mud. Remember not to mix the meat with the horseshoe, otherwise it will easily produce moisture and affect the taste.
2. Pour the mashed meat into a large bowl, then add two spoonfuls of soy sauce, a little salt, a little spiced powder and pepper, and then add a little chicken essence and a spoonful of sugar. Remember, you can't put cooking wine in the seasoning, which will easily affect the freshness of the meat. At the same time, you can't add soy sauce, which will lead to the blackening of fried meatballs.
In addition, when mixing meat, you can't add shallots. After adding shallots, it is easy to turn black during frying. Then stir the minced meat evenly, then beat in an egg and stir the minced meat in one direction. Until you feel your hands are getting tired, then add corn starch. I have a kilo of pork120g of corn starch.
We don't need to add too much starch. Too much starch can easily cause meatballs to harden. If it is too little, it is easy to be deformed. You can't add flour in this step, and the taste is not as good as starch. Continue to stir the meat paste evenly in one direction until no dry starch can be seen.
Get out of the pot, add more cooking oil to the pot, heat the oil to 50% heat, then turn to low heat, take some meat paste by hand, squeeze it out of the tiger's mouth, then catch it with a spoon and fry the meatballs in the pot. After the meatballs are put into the pot, you should stir them with chopsticks from time to time so that they are evenly heated and fully fried.
4. After frying for a while, take out the meatballs with golden surface and continue frying the remaining meatballs. If the speed of squeezing meatballs is slow, it can be turned into a small fire. At the same time, all meatballs can be squeezed first, and then fried together in a pot, according to personal habits.
Remember not to fry too much at a time, and leave enough rolling space for the meatballs, so that they can be heated more evenly and taste better. After all the meatballs are fried, raise the oil temperature again. When it is 80% hot, put the meatballs back into the pot and fry them for another half minute to ensure that the meatballs are crisp outside and soft inside, and will not become hard or soft even if they are cooled.
Summary:
That's how to fry meatballs today. The fried meatballs are crispy outside and crisp inside, and the inside is fresh and tender. We can make more at once and keep it fresh after cooling. When making, do not put cooking wine, do not put onion, add three kinds, that is, add horseshoe, soy sauce and starch. Have you learned?