As the saying goes, entering the twelfth lunar month is the new year, which means that the new year is coming. At the end of this year, the festive atmosphere is getting stronger day by day. In traditional customs, every household will pickle bacon, make bacon, fill sausages and prepare new year's goods, and frying meatballs is an indispensable thing every year, which is busy but happy.

Meatballs can be said to contain the hard work and wisdom of many ancient people and their yearning for a better life. First, chop the meat into pieces, add auxiliary materials to remove the fishy smell, season it with seasonings, and then fry it in an oil pan or cook it with water. It tastes crisp and tender outside, fresh and fragrant, but not greasy. It also gives it many beautiful meanings, meaning reunion and happiness.

meatballs are also an important dish in banquets, and in some places, there are rules for the first course to serve meatballs. During the Chinese New Year, family banquets are indispensable, and meatballs are delicious and have many uses. Therefore, at the end of the year, every household will make some, but some people fry them because the surface is not smooth and the appearance is not good, or the taste is not tender, or they are not fluffy. In fact, there is nothing clever about making meatballs. It is delicious to make elastic teeth with the right formula. Below I will share the recipe learned by the hotel with you to ensure that the meatballs are smooth and fluffy, crisp outside and tender inside, and elastic teeth.

Deep-fried meatballs are not simply chopped pork into meatballs and fried. It is also necessary to master the dosage of several important ingredients. It can be said that whether the meatballs are good or not is the key.

1. Minced fish: In order to make minced meat, it is necessary to put minced fish. The minced fish is delicate and delicious, which can make up for the roughness of minced meat and lock the moisture in minced meat. Generally, about 3g of minced fish should be put in one catty of pork, so there is a saying that "meatballs are also fish meatballs".

2. salt: salt is the "king of all kinds of flavors", and it has many other uses. It has the function of removing fishy smell in meatballs and making minced meat easy to get strong. As we all know, whether meatballs are tender or not has a lot to do with the strength of minced meat, so the proportion of salt is also very important. Generally, about 5g of salt should be put in one catty of minced meat, which makes minced meat easy to get strong when frying.

3. Water: Some people fry meatballs, which are very dry and have a dull taste. In fact, this has a lot to do with injecting water into minced meat. Only when the minced meat absorbs enough water can the meat be tender, which is the same as sizing shredded pork. Generally, 24g of water should be added to a catty of minced meat.

note: you can't pump enough water for minced meat at one time, but you need to add a small amount of water several times. After adding water once, stir it vigorously, and then add water after it is absorbed. You must also use cold water, especially ice water in summer.

4. Eggs: Many people don't know to put eggs when frying meatballs. In fact, adding eggs can make the fried meatballs taste more fluffy, which is why the meatballs become more fluffy as they are cooked. Generally, one egg is enough for one catty of pork.

As long as the correct recipe is mastered, fried meatballs can be easily made with crisp outside and tender inside, fluffy and elastic teeth. The dosage of important ingredients for fried meatballs is introduced above. If the method is not clear, you can see the specific operation process below.

Production process:

1. Choose three fat and seven thin pork belly, peel it first, then cut the pork belly into pieces, and then chop it into minced meat for later use, or let others mince it when buying meat.

note: minced meat does not need to be too fine, and it is more grainy, so it tastes better.

2. put the minced meat into the basin, and stir it first to make it muddy, so that it is easier and more uniform to add the seasoning.

3. After the stirred minced meat is a little strong, add salt, chicken essence, pepper, eggs, minced ginger and cornflour and continue to stir.

4. After the seasoning is mixed evenly, we should prepare 12g of clear water, and we will add it in three times. When the water is added for the first time and stirred and absorbed, we will add it for the second time, and so on, until all the water is added, and the meat stuffing is put in the refrigerator for about 1 hour, so that the water can be completely locked in the meat and it tastes more tender.

5. In the process of cold storage of minced meat, we can make minced fish, remove the skin of the fish, then cut the fish into pieces, put them into a wall-breaking machine, and add a proper amount of ginger, salt and water to break them into minced fish (if we have the conditions at home, it is best to filter the minced fish with gauze, so as not to worry about residual fishbones).

note: when making meatballs, you can leave the red meat on the fish and stir it together, but when making fish balls, you must clean the red fish.

6. After the minced meat is refrigerated, put the fish into the minced meat and continue to stir evenly. When the minced meat is strong and the extruded meatballs are smooth and round, you can start the oil pan.

7. Pour half a pot of oil into the pot. When the oil temperature is 5% hot (small bubbles appear when you put chopsticks into the oil), squeeze out the meatballs from the tiger's mouth with your hands and fry them gently in the oil pan. When the oil temperature is too high, turn off the fire. When the oil temperature is too high, fill the pot with meatballs, fire again, and push them with the edge of the pot against the bottom of the pot to let them disperse.

8. when the meatballs come out of the oil surface, change to a small torch to soak and fry them for about 3 minutes, and the meatballs are basically fried. You can take out and drain the oil, and the fried meatballs are finished.

Summary of the production technology of fried meatballs

1. When buying meat, it is best to choose the front meat, that is, the pork front leg meat. Because the pork front leg meat has a large amount of activity, the meat quality is tender and tender, and you can't just use lean meat, you must match it with three-thirds fat meat, otherwise the fried meatballs will taste fat and not delicious.

2. After adding seasoning, the minced meat must be stirred vigorously, that is, it feels very sticky, otherwise the fried meatballs are not smooth and have poor taste.

3. After the minced meat is prepared, put it in the refrigerator for 1 hour before frying, so the water is not easy to lose and the taste is better.

4. The oil temperature of fried meatballs should not be too high. If you can't judge, you can put them in a chopstick oil. There are small bubbles around chopsticks, which are generally 4 5% hot (12 15 degrees). If there are more bubbles, it is generally about 6 7% hot (18 21 degrees), which is suitable for common fried foods such as French fries, sweet potato balls, spring style, etc. If the oil level is calm and there is a lot of smoke on the side of the pot, it means that it is 89% hot (24 27 degrees), which is suitable for foods that need to be shaped quickly, such as fried fish, but it is best not to let the oil temperature rise to 9% hot at home, that is, there is smoke on the side of the pot.

meatballs are traditional delicacies, which are indispensable for holidays, especially for preparing new year's goods at the end of the year. It is not only delicious and reassuring to fry meatballs by yourself, but also a kind of warmth and happiness. Life is not just about fireworks. According to the above method, the fried meatballs are full, crisp and tender outside, fluffy and elastic, so you can try them at home.

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