I can't refuse anything fried. Deep-fried food tastes fragrant and crisp. Although I know it's unhealthy, I still can't help it. Fried meatballs, everyone has eaten them. Generally, it will be fried during the Chinese New Year, but in our family, we can not only eat it during the Chinese New Year, but also cook it when we are greedy.

Dry fried meatballs, fried one by one, are fragrant and crisp to chew. The more you chew, the more fragrant you are, and you can't eat enough. Especially when it is hot, it is absolutely delicious. Even if it is cold, it will not become soft and hard. It's still delicious It is also delicious to cook and make soup.

When frying all kinds of things, people are always used to putting flour or starch, or both together, thinking that this is a necessity, but it is not. When making dry fried meatballs, don't put flour and starch. Today I will teach you a trick to replace them with other materials. The fried meatballs are more delicious, fragrant and crisp, and will not soften without oil absorption.

Ingredients list: pork, onion ginger, pepper water, salt, sugar, spiced powder, ginger powder, soy sauce, steamed bread, baking soda.

1. Wash pork, chop it into minced meat or grind it into minced meat, and put it in a small pot. Next, cut some minced onion and ginger, put them into the meat stuffing, and then prepare to adjust the stuffing.

2. If the meat is not fishy, pepper water is a necessity. Pour the pepper water into the meat stuffing three times, fully stirring each time, and stirring vigorously for the last time. After this stirring, we can add some salt, sugar, spiced powder, ginger powder, soy sauce, soy sauce and finally some soy sauce.

After all these seasonings are added, stir them evenly with chopsticks, and then you don't need to put starch and flour. We need to put two more things in. That is, the steamed bread and baking soda in the ingredient list, knead the steamed bread into pieces and add them to the meat stuffing, so that it will be more brittle when fried, and add a spoonful of baking soda to make it fluffy.

After thorough mixing, we put the meat stuffing on the chopping board for a few times, which is more elastic. Next, pour oil into the pot. After the oil is heated, we knead the meat into small balls and fry it in the oil pan. Fry in medium and small fire until the color is slightly darker, and then remove.

5. Then heat the oil in the pot to 80% heat, pour all the meatballs in and continue frying. This time, after frying until the color is golden and almost brown, take out the oil control. You can eat it.

Small coup:

For dry fried meatballs, remember to put two more things, which are much stronger than flour and starch, namely steamed bread and baking soda.