No matter how you eat pork, in addition to the most common dishes such as fried meat and braised pork, fried meatballs are especially popular with the public. When it comes to fried meatballs, everyone knows to add some flour to increase the viscosity, so that the meat won't fall off when frying, and it's easier to shape, but many people don't know what flour to add, flour or starch. In fact, the taste of the two is very different.

draw

1, and it is easy to form with only starch balls. 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 balls and not easy to disperse, so the fried balls are even and beautiful; 2, only use starch balls to taste soft Q-bombs. 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, with starch and dough balls, the taste is crisp and tender. Flour generally refers to medium gluten flour, which contains high protein and gluten. It will not be too hard or too soft to stir-fry with starch. It belongs to crisp taste, crisp outside and tender inside, and it tastes full and juicy.

draw

It is better to use starch for deep-fried meatballs than flour alone. The reasons are as follows: 1. Flour alone does not solidify easily. Because flour has high gluten and poor relative viscosity, pork can't be closely bonded when it is used to make meatballs, which leads to easy deformation and unsightly frying. 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 set, resulting in no Q-bomb and no juiciness. Because the pork inside was not well wrapped and heated too high, the chewy residue eventually tasted bad.

3. The collocation of flour and starch is also good. Because many people also like to eat dishes that are crisp outside and tender inside, meatballs are often made of starch and flour, which tastes crisp outside and tender inside, and is also delicious.

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, it is used to make meatballs with the strongest viscosity and the lowest hardness, and the fried meatballs are soft and crisp.

2, using potato starch tastes moderate but looks good. Because the protein of potato starch is between corn starch and medium gluten flour, 100 grams is about 7.2 grams, which is used to fry meatballs with soft and crisp taste, mainly because potato starch is transparent in color and looks attractive;

draw

3. Sweet potato starch has the best taste. Because the protein of sweet potato starch is 1 1.5g, which is similar to that of medium gluten flour, the fried meatballs are the crispest in 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.