Do you want fat meat or lean meat for croquettes? Many people like to eat fried food, but eating fried food outside may not be particularly reassuring. It is best to do it at home. For example, many people often eat croquettes, or they can make them at home. However, some people may encounter some problems when frying meatballs, such as meatballs becoming soft, shapeless or burnt, and meatballs not crisp. So, how to make meatballs delicious? When frying meatballs, master three skills. The croquettes are crisp and tender. The more delicious, the better. Let's take a look at the technique of deep-fried meatballs.

The first skill is eating meat. Generally speaking, the most common things at home are meatballs and fried meatballs. Although it looks simple, there are also many problems that need attention. Eating meat is very important. When choosing meat, do not choose pure lean meat or fat meat. Otherwise, meatballs are not easy to form and spread during the explosion. Fried pure lean meat tastes bad, especially hard, and pure fat fried meatballs are too greasy and generally fried meatballs.

The second skill is to drain oil. After curing, the pork is cut into minced meat. After curing, pork can remove the fishy smell and make it taste better. After curing, there will be more water. Pour out the precipitated water first, and then mix it with edible oil to lock the water. After adding cooking oil, the oil ball will be more brittle and will not become soft. Generally speaking, edible oil must be heated and cooled before it can be added to meat. If it is poured into sesame oil, it can be directly added into cold oil.

The third technique, re-frying, is to knead the meatballs and pour enough oil into the pot when frying them. When the temperature of the oil reaches 67%, put the meatballs in the pot and fry them until they are golden on both sides. However, after the meatballs are salvaged, they should continue to be fried, which will make the meatballs more crisp to eat. It doesn't take long for the meatballs to be fried again, but they can be salvaged in about twenty or thirty seconds. In addition, if there are many meatballs to be fried, you can make a pot of meatballs first, pour this pot of meatballs into it for frying, and then pinch other meatballs, which can reduce the waiting time. The meatballs being fried in the pot only need to be stirred occasionally to avoid sticking to the pot.

The fried meatballs made in this way are delicious, and children will scramble to eat them. If you are worried about being too greasy to eat, you can fry the meatballs and put them on oil-absorbing paper to absorb some oil. It tastes good.