As the saying goes, into the waxing moon is the year, means that the new year is coming, in this resignation of the old welcome to the end of the year, the festive atmosphere is one day more than one day thick, in the traditional customs of families will pickled preserved fish, do bacon, irrigation sausage, preparation for the New Year's Day , and deep-fried meatballs is more of a rare thing every year, busy, but also happy. The first thing you need to do is to make sure that you have a good idea of what you're doing.
Meatballs can be said to contain a lot of hard work and wisdom of the ancients and the desire for a better life, first of all, the meat chopped into mince, with the auxiliary ingredients to fishy, seasoning seasoning, and then into the frying pan fried or boiled in water, eat up the outside of the crispy, tender, fresh, not greasy, but also gives it a lot of good meaning, there is a reunion, happiness, and the meaning of success.
Meatballs in the banquet is also a more important dish, and some places on the first few dishes on the pills is also a rule. New Year's Eve, the family feast is naturally less, plus the pills are delicious and versatile, so the end of the year, every household will do some, but some people fried out is not the surface is not smooth, look bad, is the texture of the firewood is not tender, or not fluffy Q elasticity, in fact, do not have to do the pills nothing tricky, with the right recipe to make the popping teeth tasty. Here I will hotel to learn the recipe share it with you, to ensure that pills smooth and fluffy, crispy and tender but also elastic teeth.
Fried meatballs is not simply chopped pork balls into a ball a fried good, but also need to master the amount of several important ingredients, it can be said that the pills do not look good, good food, these are the key.
1. fish velvet: do meat want to smooth and rounded appearance, taste fresh and not greasy, must put the fish velvet, fish velvet delicate, flavorful, can make up for the roughness of the minced meat, locking the minced meat moisture, generally a catty of pork to put 300g or so fish velvet, so there is "meatballs are also fishballs! "
This is the first time I've ever seen a meatball in my life.
2. Salt: Salt is the "king of all flavors", there are many other uses, in the meatballs in the deodorization, so that the role of the meat is easy to force, we all know that the meatballs tender or not, elastic or not elastic teeth and meat on the force with a very big relationship, so the proportion of salt is also very important, generally a catty of minced meat to put 5g of salt. A pound of minced meat to put 5g salt, this ratio of minced meat is easy to force, when fried to lose some of the water, meatballs eat up will not be too salty.
3. Water: some people fried meatballs eat up very dry, taste firewood, in fact, this has a lot to do with the water to the minced meat, only so that the minced meat to absorb enough water, the meat will be tender, with the same reason to the shredded meat slices sizing. Generally a pound of minced meat to add 240g of water.
Note: The water to the minced meat can not be one time to beat the water enough, you need to add a small number of times, add a water and stir vigorously, the water is absorbed and then add water, and be sure to use cold water, the summer with ice water is better.
4. Eggs: many people fry meatballs do not know to put eggs, in fact, adding eggs can make the fried meatballs taste more fluffy, which is why the hotel meatballs the more you cook the bigger the more fluffy, generally a pound of pork to add 1 egg can be.
Fried meatballs as long as you master the right recipe, you can easily make crispy, fluffy and fluffy meatballs, the above described the amount of important ingredients for fried meatballs, if you are not very clear about the practice, you can look at the following specific operation process.
Production process:
1. Choose three fat seven lean meat, first peeled without, and then cut the meat into blocks, and then chopped into minced meat standby, you can also buy the meat when letting someone else grinded into minced meat.
Note: The minced meat does not need to be too fine, with particles more, so that eating taste better.
2. Put the minced meat into the pot, stir the minced meat into a puree first, so that then put the seasoning more easily and evenly.
3. After stirring the minced meat a little bit strong, put in the salt, chicken essence, pepper, egg, ginger, cornstarch and continue to stir.
4. Seasonings and uniform, it is necessary to prepare 1200g of water, we add three times, when the first time to add water mixing absorption, and then add the second, and so on, only to the water to add all the way through, meat stuffing is done into the refrigerator for about 1 hour, so that the water can be completely locked in the meat, eat more tender.
5. In the process of freezing the minced meat, we can make fish paste, remove the skin of the fish, and then cut the fish into pieces, put it into a wall-breaker, add the right amount of ginger, salt, water and beat it into a paste (if you have the conditions at home, it is best to use gauze to filter the paste, so that you won't worry about the residual fish spines).
Note: You can make meatballs by leaving the red meat on the fish and mixing it together, but to make fishballs you have to take care of the red fish.
6. After the minced meat is refrigerated, put the fish into the minced meat, continue to mix well, when the minced meat is strong, squeeze out the balls smooth and round, you can open the frying pan.
7. Pour half a pot of oil in the pot, and when the oil temperature is 5 percent hot (with chopsticks into the oil with small bubbles appear), use the tiger's mouth of the hand to squeeze out the balls, gently put the frying pan, when the oil temperature is too high, you can turn off the fire, squeeze the balls full of a pot, and then turn on the fire, with the side of the pot sticking to the bottom of the pot to push, so that the balls are spread out.
8. When the meatballs float out of the oil, change the small fire to the meatballs immersion frying for about 3 minutes, the meatballs are basically fried, you can fish out and drain the oil, deep-fried meatballs on the production of the completion.
Fried meatballs production technology summary
1. Buy the best choice of meat before the clip, that is, the front leg of the pig, because the front leg of the pig meat activity, the meat is more tender, and can not only use the lean meat, it must be matched with three points of fat, or fried out of the meatballs will taste firewood is not tasty.
2. The minced meat must be stirred vigorously after adding seasonings, that is, touch a very sticky feeling, otherwise the fried balls are not smooth, the flavor is also relatively poor.
3. After the minced meat is well seasoned, put it in the refrigerator for 1 hour before frying, the water is not easy to lose, the taste is more flavorful.
4. Frying meatballs in the pot oil temperature does not need to be too high, if you will not judge, you can put a chopstick in the oil, chopsticks around the small bubbles generally 4 5 into the heat (120 150 degrees), if the bubbles are more and more large, generally 6 7 into the heat (180 210 degrees) or so, suitable for french fries, melon balls, spring models and other common fried foods; If oil surface calm, the edge of the pot with a lot of smoke, indicating that it is 8 9 into the heat (240 270 degrees), suitable for deep-fried fish and other food that needs to be quickly shaped, but the best thing to do at home is not to use to let the oil temperature rise to 9 into the heat is the edge of the pot with the state of the green smoke.
Meatballs are traditional gourmet food, festivals can not be avoided, especially now at the end of the year to prepare for the New Year's Eve, do-it-yourself fried meatballs are not only tasty and assured, but also a kind of warmth and happiness, life is not to be smoky, in accordance with the above method, fried out of the meatballs full, crispy, fluffy, fluffy popping teeth, you can try at home.
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