If the fried vegetarian meatballs don't have starch, you can buy them. If you can't buy them, just beat a few eggs, sprinkle a little whole wheat flour, and mix them into the meat filling. It's okay, but the fried pork meatballs are easy to break.

, the taste is not very good. It is recommended that you wait until you buy the starch before frying the vegetarian meatballs, otherwise you will waste the dumpling filling.

When there is no starch for fried vegetarian meatballs, use homemade steamed buns or eggs. Break the steamed buns into small pieces and add them with whole wheat flour and fruit to make the pork meatballs you want. If you don’t have steamed buns, just beat them in with eggs.

Made with whole wheat flour, it's just as smooth and delicious.

When frying meatballs, first use fat and thin dumpling fillings as raw materials. Pour the dumpling fillings into a basin, add appropriate amount of minced onion and ginger, salt, chicken essence, white pepper, fermented rice wine, eggs, bone broth or water, and start in one direction.

Stir, and then stir again vigorously. When the dumpling filling becomes sticky, add an appropriate amount of starch, stir, and then fry the radish balls.

If there is no starch, whole wheat flour is okay, but it will be more laborious when filling, and whole wheat flour is not easy to spread quickly. There will be many small lumps with flour in the middle. It takes a long time to spread, and

The texture of fried pork meatballs is not as good as the pork meatballs fried with starch. The pork meatballs cooked with starch are crispy on the outside and tender on the inside.

As we all know, fried vegetarian meatballs generally use starch instead of whole wheat flour.

"Pork meatballs" heralds Tuan's happy daily life and expresses his yearning for a better life.

Usually when I'm at home alone, I usually fry some vegetable meatballs, and I only eat pork meatballs during the Chinese New Year.

Its function is caramelized and crispy. The fried pork meatballs can be eaten alone when heated. They can be used to make meatball soup, steamed meatballs, stewed vegetables, sweet and sour meatballs, etc.

We call the pork meatballs "small crispy meatballs" here. They are made into a round shape, and you can also pat them into the shape of pot cakes with your hands. The steamed pork meatballs are called "small crispy meatballs".

Everyone makes "pork meatballs" from southern Hebei Province, which are crispy on the outside and tender on the inside.

Therefore, flour and starch are indispensable.

The ratio of flour to starch is two to one, and the remaining cold steamed buns are added.

The fried pork meatballs are crispy and crispy, and they are cool enough to not feel tired.

The standard for delicious fried meatballs is that they are crispy on the outside and tender on the inside, with a rich meaty aroma. The minimum requirement is that the pork meatballs must not fall apart.

The key to adding starch is to ensure the stickiness of the pork meatballs so that they can hold together better and last longer. Secondly, the starch compound can help the dumpling fillings lock in the juice and moisture inside. When the oil melts on the outside, it can make the surface of the pork meatballs more burnt.

Crisp.

Therefore, using starch is more in line with our needs for fried meatballs that are crispy on the outside and tender on the inside. Whole wheat flour contains more grain proteins, which have a promoting effect in the batter. Therefore, fried vegetarian meatballs are very good after adding whole wheat flour.

It tends to have a hard and crisp texture.

If you just like the fried pork meatballs to be chewier and the shell to be harder and crispier, you can also use whole wheat flour.