Out of the ball shape into the frying pan frying, and so the surface frying to slightly yellow after fishing oil control, after the oil temperature is again hot into the meatballs to re-fry, and finally wait for the surface of the golden yellow after fishing huko. If it is the kind of meatballs like lion's head, then only put starch, if you fry the kind of Henan, Shanxi. Shaanxi and other places common charcoal fried meatballs, then you must have both flour and raw flour. Otherwise, if you put flour alone, it won't be crispy, and if you put raw flour alone, it will be too hard. The standard of good fried meatballs is crispy outside and tender inside, rich meat flavor, and the minimum requirement is that the balls should not be scattered. The main purpose of adding starch is to enhance the stickiness of the meatballs, so that they can hold the ball better and not fall apart, and secondly, the starch substance in the interior can help the meat filling to lock the meat juice.

You can also steam the meatballs, braise them, and make sweet and sour meatballs. Here we call meatballs "crispy meat bowl," the shape of the round, you can also hand-patterned into the shape of a pot cake, steamed out of the pot cake meatballs is called it "crispy meat pot cake". Flour, I am a mountain brother, a love to share food blogger, every day in the headlines to share a variety of food, like my original work, remember to praise, attention and forwarding Oh, your support is my greatest motivation, but the pills have two main ways to eat, one is to eat dry, out of the pot on the table to eat, the requirements of the outside of the burnt, crispy and fragrant taste; the other is the pills of the soup, braised to eat. Flour fried meatballs can not be braised, cook for a while on the soft and thin paste. This is because the flour structure is different.

Seasoned flavor, dough into balls, under 5 layers of hot oil pan fried golden brown, eat while hot outside the scorched, crispy and fragrant, a little cooler to eat is also soft and tasty, not greasy mouth, not soaked in oil, the home of the family to do a delicious, is the mother's mastery of the art. Although it is home cooking, but there are some details of the doorway, these small doorway in the title of the "fried vegetarian meatballs put flour and not put starch" of this one. The idea is to make them crunchy. I don't know that the vegetarian meatballs are made of vegetables without adhesion, and corn starch does not have adhesive force, so it is not even deep-fried, and the above problem.