Fried vegetarian meatballs are a good appetizer, crispy outside and tender inside, especially some fried vegetarian meatballs with radish stuffing, which are chewed with a little sweet radish juice and are refreshing but not greasy. Experimental results: the fully fried corn starch can not be formed, and the fully fried flour tastes sticky and not crisp. Later, I used the ratio of flour and corn starch 1: 1, and the fried meatballs were golden in color, crisp outside and tender inside. Use the most common ingredients to cook the most home-cooked meals. I'm Yang Ai Cajanus Plum. I hope my answer can help you. If you like it, please like me or leave a message, pay attention to me, serve you delicious food every day and cook good food for your family. Communicate more!
Generally, radish, tofu, vermicelli, flour and starch are used to make this kind of fried vegetarian meatballs. Add eggs and stir them evenly. Without adding water, the meatballs can be crispy in appearance and soft and tender inside. The "magic" of flour mainly lies in gluten protein in flour. After adding water, protein molecules absorb water and swell, and cross-link with each other in the process of kneading dough, forming a huge three-dimensional network structure, which forms the skeleton of dough.
Vegetarian meatballs must be all chopped vegetables, and flour is put in order to make the dishes together and taste soft and delicious. Starch sticks to the skin after frying, which can absorb water and splash oil, and the skin is crisp. Sometimes it is mixed with egg liquid to make a paste. Like fried mushrooms. Fried meatballs, flour or starch are all food binders, and without them, they will not agglomerate and loosen. Too much dough is not qualified and excellent meatballs.