What powder is used to fry meatballs? There are generally two kinds of flour for croquettes, one is pure starch, and the other is both starch and flour. The differences between them are as follows:
1, just starch balls can be easily shaped. Because starch has strong viscosity, it is especially easy to form when used to mix meat stuffing, and the meat stuffing is easy to knead into meatballs and not easy to disperse, so the fried meatballs are even and beautiful;
2. Only starch balls are soft and Q-shaped. Because starch itself belongs to low gluten powder, there is almost no gluten, so it is softer to stir-fry with starch and good meatballs, which is not easy to harden and crisp, and tastes more fragrant and soft;
3. Make balls with starch and flour, and the taste is crisp and tender. Flour generally refers to medium gluten flour, which contains high protein and gluten, so it will not be too hard or too soft when fried with starch. It belongs to crispy taste, crisp outside and tender inside, and it tastes full and juicy.
Is starch or flour better for croquettes? Starch is the best raw material for fried meatballs, not just flour. The reason for this is the following：
1, flour alone is not easy to solidify. Because of the high gluten and poor relativity of flour, pork can not be closely bonded when it is used to make meatballs, which leads to easy deformation and unsightly appearance when fried.
Flour alone tastes bad. Because of the high protein and gluten of flour, meatballs will be hard and brittle when fried, and hard and brittle when they are not easy to solidify, resulting in no Q-bomb and no juiciness. The pork inside was overheated because it was not well wrapped, which eventually led to bad taste when eating chewy residue.
3. The combination of flour and starch is also good. Because many people also like to eat dishes that are crispy on the outside and soft on the inside, meatballs often use a combination of starch and flour, which tastes crispy on the outside and tender on the inside, and is also very delicious.
What starch is used for fried meatballs? What kind of flour is used specifically? At present, the most commonly used starches for fried meatballs are corn starch, potato starch and sweet potato starch, and the most commonly used flour is ordinary medium gluten flour. The specific differences are as follows:
1, corn starch tastes the most fragrant and soft. Because the protein of corn starch is very low, only about1.2g per100g, the meatballs made from it have the strongest viscosity and the lowest hardness, and the fried meatballs are soft and crisp.
2, the use of potato starch tastes moderate but looks good. Because the protein of potato starch is between corn starch and medium gluten flour, there are about 7.2 grams in 100 grams, which is used to fry meatballs with soft and crisp taste, mainly because potato starch is transparent in color and looks attractive;
3. Sweet potato starch has the best taste. Because the protein of sweet potato starch is 1 1.5g, which is almost the same as that of medium gluten flour, the fried meatballs have the most crisp taste, crisp outside and soft inside, and the meatballs fried with sweet potato starch are better than ordinary flour, so the meatballs fried with sweet potato starch and a little corn starch are the best.
Conclusion I believe everyone knows what powder is used to fry meatballs? I suggest you read this collection article and do it carefully. I'm sure you will love eating fried meatballs as much as I do, haha! Come on, duck!