Fried vegetarian meatballs, flour or starch are ingredients. Without them, they will not be agglomerated, and they will not be loose. Too much dough is not a qualified meatball.

besides the taste and color, the taste of vegetarian meatballs is an internal important indicator, which requires softness, freshness and fragrance, and tender on the outside. Or smooth and tender.

according to the characteristics of ingredients, the fried flour is crisp and the starch is hardened, so the fried vegetarian meatballs should use flour instead of starch.

However, there are two main ways to eat meatballs. One is to eat them dry, and to eat them out of the pot and serve them on the table, which requires a crispy and fragrant taste. The other is meatball soup, which is stewed and eaten. Flour-fried meatballs can't be stewed, and they will be soft and rotten after cooking for a while. This is because the structure of flour is different, besides starch, there is cellulose, which is not compact and easy to absorb water and soften. Starch-fried meatballs are different. The starch structure is fine, the water absorption outside is smooth and soft, the hot soup can't enter inside, and the eating outside is slippery, and the inside is soft and tender, not deformed and not loose.

Therefore, the complete method is to use flour for dry fried vegetarian meatballs and starch for stewed vegetarian meatballs. Don't be confused, and don't give them all at the same time.

The side dishes of vegetarian meatballs are prepared in a variety of ways, and there are thousands of ways to mix them with just one radish bean curd. Here we share the simplest tofu balls, one piece of handmade tofu, two fried eggs and a handful of leeks, which make up one third of the tofu eggs. Chop them all, give a proper amount of cooked peanut oil, salt and flour, mix them together, and add some water to mix them into a ball. Burn the oil pan to 6% heat, put it into balls, fry it until it is brown, let it cool and fry it until it is deep brown.

Fried vegetarian meatballs are tender and delicious, which is an out-and-out nutritious and healthy food. Radish, vermicelli, tofu, rice, etc., are mixed together, flavored, made into meatballs, fried in the next five layers of hot oil pan, golden yellow, crispy and delicious when eaten hot, and tender and delicious when eaten slightly cold, which is not greasy and oily, and is often cooked at home.

some ingredients of fried vegetarian meatballs only need flour, while some ingredients need both flour and starch. However, it is not acceptable to make vegetarian meatballs at home only with starch! The main reason is that it is easy to stick or hard, which affects the taste.

For professional chefs, they can make crisp and refreshing vegetarian meatballs without flour but with starch. Why? There is only one answer: because of professionalism! Because I know how to cook and skills, because ... Mama vegetarian meatballs (vegetarian meatballs without starch)

Ingredients: radish, vermicelli, tofu, rice, flour

Seasoning: pepper noodles or thirteen spices, salt, monosodium glutamate, Jiang Mo, chopped green onion, eggs, pepper, cooking oil, etc.

production method: (starch is not added because rice is added)

radish is peeled and washed, shredded with a wiping board, marinated with salt and water for 5 minutes, squeezed dry and roughly cut a few knives, and the vermicelli is soaked in soft water until it is cooked and soft. Take out cold water, take out and chop, crush tofu with a knife, and break up the rice for later use.

mix the ingredients radish, vermicelli, tofu and rice in a pot, add an egg and continue to mix evenly, then add salt, monosodium glutamate, minced onion and ginger, thirteen spices, pepper and flour.

add cooking oil to the pot, heat it for five layers, then squeeze the vegetarian meatballs into the oil pan one by one, fry and take them out, and raise them to the oil temperature again.

Features: soft and delicious, fried but not greasy, delicious at home

The fried vegetarian meatballs are bonded by adding some flour, which will not come loose when fried, and should not stick together. Vegetarian balls with flour taste soft and fragrant. And add some starch, the taste and texture are completely different. Adding starch plays a crisp role, which is really crispy outside and tender inside. Wild vegetable meatballs (vegetarian meatballs with both flour and starch)

Ingredients: bitter chrysanthemum, carrot and white radish

Seasonings: salt, monosodium glutamate, eggs, flour and corn starch.

Production method:

Wash and control the water to chop up the bitter chrysanthemum, wipe the red and white radishes and shred them, marinate them with salt and water for 2 minutes, and then wring them out and chop them up for later use.

Take a pot, and mix the bitter chrysanthemum, white radish and carrot. Add an egg, salt, monosodium glutamate, a little flour and a handful of corn starch, and fry immediately after mixing.

heat the pan with cooking oil until it is 5% hot. Squeeze the fillings into balls one by one, put them into the oil pan, and fry them until they are crisp outside and tender inside.

Features: crispy outside, fresh and tender inside, attractive green color, fresh fragrance and not greasy

Tips:

When mixing vegetarian meatballs, add some flour and starch, and the fried vegetarian meatballs will taste more crisp and refreshing!

Fried vegetarian meatballs are a good appetizer. They are crispy on the outside and tasty on the inside. Especially, some fried vegetarian meatballs stuffed with radish have a little sweet juice between chewing, which is refreshing and not greasy.

Although it is a home-cooked dish, there are some detailed doorways. Among these doorways, there is the one in the title "Fried vegetarian meatballs with flour instead of starch". Can you only put flour but not starch in fried vegetarian meatballs? Why?

This statement is not so absolute, but it is true that we usually use flour when making fried vegetarian meatballs, and starch when making meatballs, which is determined by the different characteristics of the two kinds of flour. (Experienced masters can mix the two kinds of flour in different proportions according to different ingredients to make meatballs with various tastes.)

In many meatballs, we will use egg liquid and flour, among which the main initial purpose of adding flour or starch is to help the stuffing to stick and knead into a ball, and it will not be scattered when it is cooked, but there is no difference in composition between flour and starch, the most significant of which is the huge difference in protein content. Generally, the protein of corn starch is about 1.2%, pea starch is about .6%, and broad bean starch is about .5%, while the protein content of ordinary standard wheat starch can reach 11.2%, with a difference of ten to twenty times.

This difference leads to the fact that vegetarian meatballs with flour are suitable for frying, and the outer layer is hard and crisp after frying; However, the fried meatballs with starch have a soft taste, which is actually more suitable for scalding, and the obtained meatballs are more tender, smooth and compact as a whole. Therefore, simply taking fried vegetarian meatballs as an example, adding flour focuses on crispness and fragrance, while adding starch focuses on softness and tenderness. Therefore, it is not "only putting flour but not starch", and it can also be adjusted according to your own taste and taste preferences. Just from the taste requirements of fried vegetarian meatballs in general, flour is more suitable.

after solving this problem, let's share a delicious method of fried vegetarian meatballs and other doorways. -fried vegetarian meatballs-

preparation materials: 4 to 5 carrots (about 4g), 1g of parsley, 1 egg, 1g of Jiang Mo, 7g of salt, 14g of flour, and one pinch of spiced powder (that is, as little as three fingers).

food processing: shred carrots, wash coriander, drain and cut into powder, and Jiang Ye cut into powder for later use. grab shredded carrots with 3g of salt and marinate them for a while, then "kill" some water first.

stuffing mixing: mix the shredded carrot with coriander, egg, Jiang Mo, flour, allspice powder and the remaining salt in a large bowl, and stir well. (Add flour little by little, and the whole filling will be soft and sticky.)

Deep-fried meatballs: put more oil in the pot and heat it. When the oil temperature rises to about 5 layers (14 to 16 degrees), the filling can be made into small balls and fried in the pot. All the meatballs are fried until they are set, then the oil temperature is raised to about 7 degrees (17 to 23 degrees), and the meatballs are quickly fried again to a golden red crisp state, and then the meatballs are taken out and drained to serve. The contents of the doubts about fried vegetarian meatballs:

1. Why are carrots used as the main ingredient and other radishes not?

a: Of course, other radishes will do. In fact, other vegetables, even tofu, will do, but carrots are the most suitable.

First of all, the moisture content of carrots is relatively low, and the texture is more resistant to high temperature cooking, and the taste is better after frying. Secondly, carrots contain some fat-soluble nutrients. Although frying is not healthy, it is beneficial to absorb some nutrients, which is a turn to save some cooking techniques from destroying nutrition.

2. Why should shredded carrots be salted with some salt in advance?

a: this is mainly to avoid the situation that shredded carrots "run out of water" in the stuffing, otherwise the meatballs will not be easy to agglomerate, or flour has to be added in order to cope with this "run out of water", which may eventually lead to fried meatballs full of noodles.

In addition to adding salt to kill the water in advance, it is also possible to add shredded carrots first, and then add shredded carrots when cooking this dish. This will reduce the contact time between carrots and salt, and it will not be easy to "water out".

3. How to judge the oil temperature? Is it necessary to bomb again?

a: generally, we are used to using chopsticks to test the oil temperature. when the oil temperature is 5 layers, the oil level will fluctuate a little, and tiny bubbles can be seen when chopsticks are inserted into the oil. The bubbles on the chopsticks in the 7-layer oil temperature pot become denser, and a little smoke will start to rise on the oil surface.

The purpose of re-frying is to make the meatballs crisper. The first frying is to make the meatballs break and set. The re-frying can quickly force out almost all the water on the surface with higher oil temperature, so that the meatballs taste crisper. The rapid re-frying can avoid excessive loss of water inside the meatballs, so as to achieve the effect of crispy outside and tender inside.

there is another important point about this frying, that is, all the meatballs must be fished out before turning off the heat in the oil pan. If there are meatballs in the pot, once the oil temperature drops, the meatballs may be "greasy" and will be greasy to eat.

If you have any other tips for making meatballs, please feel free to comment and share with us about "using flour or starch". Friends who are interested in food, healthy diet and food anecdotes can pay attention to it and share interesting and useful related content together in the future!

I am Shaanxi Lengwa, and I love food and life.

Fried vegetarian meatballs, as soon as I saw this topic, I thought of our own fried radish meatballs. Fried radish meatballs are a great long March at home at this time of year. After beginning of autumn, the green radish grown at home can be pulled out and eaten. Besides making steamed buns and steamed dumplings, the most common use is to fry vegetarian meatballs. Oddly speaking, this kind of green radish looks unremarkable, but the fried vegetarian meatballs are very delicious and attractive.

There are a lot of green radishes planted at home every year, and sometimes there are too many green radishes to eat. After beginning of autumn, pull up a part of the green radish in the field and take it home. After cutting off the roots, it can be stored in plastic bags. In this way, the white radish will not lose heart and become empty, and it can be stored for a long time. The rest of the green radish will be directly dug into a pit about one meter deep in the ground. After the green radish is pulled out, the roots will be cut off, and then it will be directly buried in the soil, and it can be taken out when the Chinese New Year is over, and jiaozi and fried vegetarian balls will be wrapped.

See the topic "Why do you usually put flour instead of starch when frying vegetarian meatballs?" Here, I will give you a detailed explanation. Starch is a delicate substance containing sugar extracted from potatoes, sweet potatoes or corn. It is very fine and small, and there is no granule at all. It is finer than flour when you hold it in your hand. Starch doesn't coagulate, but it will precipitate at the bottom of the basin if it is not stirred after being dissolved in water. If starch is used when frying vegetarian meatballs, it is impossible to coagulate with vegetables to form vegetable balls, and there is no way to coagulate them into pieces and then fry them in an oil pan, so flour is usually used when frying vegetarian meatballs. Believe me, it will be very delicious when fried with flour.

ingredients

analysis of the production methods of radish, salt, rapeseed oil, flour, thirteen spices, spiced powder, pepper and ginger powder

1. What is the difference between flour and starch?

Flour is directly ground with wheat, and starch is a polysaccharide extracted from corn, potatoes and sweet potatoes. Starch is not easy to paste and coagulate, so it is not recommended to be used when making vegetarian meatballs.

2. Why do you take it out after frying it yellow?

The temperature of 7% hot oil is about 1 degrees. Vegetarian meatballs can be taken out after being fried until the surface is golden. The oil temperature absorbed by vegetarian meatballs will continue to heat vegetarian meatballs, so that the meatballs made in this way will not be burnt and are very delicious.

3. How to use vegetarian meatballs?

vegetarian meatballs can be eaten directly in maocai, braised dishes, hot pot and skewers, and the taste is very good.

There are many raw materials for fried vegetarian meatballs, including carrots, pumpkins, onions and green radishes. The fried products of each raw material have their own flavor characteristics. The balls fried with carrots and pumpkins are waxy and sweet. The meatballs fried with onion can't eat the spicy taste of onion, only the fragrance. The meatballs fried with green radish taste more crisp. But the effect of frying is good, which has a lot to do with the proportion of powder used for modulation.

I always believe that "practice is the only criterion for testing truth". I really did an experiment on this fried vegetarian meatball. I used green radish. The experimental results showed that it was not formed when fried with corn starch, but the taste was sticky and not crisp when fried with flour. Later, I used the ratio of flour and corn starch 1:1 to fry the meatballs with golden color, crisp outside and tender inside.

In the northern region, fried vegetarian meatballs should be a kind of food that every family will make, even sold on the street. I don't know when fried vegetarian meatballs have gradually become a leisure snack.

In my hometown, I remember that when I was a child, I planted some green radishes every autumn. When there were few vegetables in winter, the harvested radishes became vegetables that I often ate in the season. Radish is cold-resistant and has high yield. At most, it is pickled into radish pickles and served with breakfast. Then there is fried shredded radish vermicelli. To say that the favorite food is fried radish balls. When materials are scarce, it is rich in oil and water. At that time, I only ate it a few times on holidays. My mother often fried some, and I could eat it directly at the first meal. Later, after a long time, I stewed cabbage when I ate it again, which became a more satisfying dish at that time.

I remember that at that time, radish balls were usually fried with mung bean flour mixed with flour, without starch, and the fried balls were hard and pricked. It's better when it's just fried, but it can't be chewed anymore, so it's only used to stew cabbage. After cooking, I was exposed to starch and experimented with frying starch and flour together.