Two tablespoons of cornstarch is enough for one kilogram of meatballs, usually 50-70 grams. In order to make the meatballs more easily set and fluffy, some starch is usually added to the meat mixture. There are many kinds of starch, such as potato, pea, corn, sweet potato starch and so on, generally prefer to use corn starch, sweet potato starch more.

The starch should be mixed with water into a wet dough powder, and then add the appropriate amount of dough powder into the kneaded meatballs, if the meatballs into the frying pan, the contraction becomes smaller, the reason for this is that the dough powder is less; if the outside rises, then it is the dough powder to add more. This time you need to adjust the amount of dough powder according to the actual situation.

Fried pork meatballs Note

1, fried meatballs is the most taboo is to put onion, because put the onion will be fried into black, and fried black will also have a bitter taste, so I generally use onion ginger juice. Prepare a little onion and ginger into the cooking machine, then add a little water, stirred into the onion and ginger juice spare.

2, frying pan to 5 into the heat, directly into the balls. This time you can see the pills out of the state of small bubbles, frying time to open medium-low fire, can not use a small fire frying, frying slow not to say, frying out of the pills, not crispy, not fragrant but also inhaled a lot of cooking oil, the whole pills are very heavy, the taste is very greasy.