In life, people will do all kinds of balls to eat, the most common is some fried balls, such as in the flour breaded with minced meat as well as vegetables and so on, and then take the way of deep frying cooking, fried out of the balls is very tasty, in addition, some people especially like to eat starch balls, which is similar to the ordinary fried balls, but there are many differences, the following to learn the details of the production method.

The practice of starch croquettes:

The sweet potato flour, also known as groundnut flour, it is made of sweet potato starch and other powders, the general groundnut flour is granular, there are two kinds of coarse and fine grains, usually purchased at home to the coarse grains of groundnut flour is better. Like white flour, groundnut flour melts in water and becomes sticky when heated, but the viscosity of groundnut flour is higher than that of white flour. Therefore, groundnut flour is seldom used in thickening Chinese dishes because the viscosity is more viscous and controllable. Groundnut flour is more commonly used in Chinese dim sum.

Groundnut flour can also be used for deep-frying. When marinated pork ribs are coarsely coated with groundnut flour and deep-fried, the groundnut flour gives a crispy texture, while the granular skin provides a visual effect. Flour refers to wheat flour, that is, with wheat ground out of the powder high gluten flour: darker color, itself more active and smooth, hand grasp is not easy to form a ball shape; more suitable for bread, as well as part of the shortcrust pastry class shortening snacks, such as Danish pastry.

In pastry, it is mostly used in muffins (lasagna) and cream puffs (puff pastry). In cakes, it is limited to high-ingredient fruit cakes. Medium gluten flour: creamy white in color, between high and low flour, semi-fluffy; generally used in Chinese snacks, such as buns, steamed bread, noodles, etc.. (Note: the general market without special instructions of the flour, can be regarded as gluten flour use. Oh, and this kind of flour packaging will generally be labeled above, suitable for making buns, dumplings, steamed bread, noodles, against the use of gluten flour, right? Low gluten flour: white in color, easy to form a ball with the hands; low gluten flour protein content of about 8.5% on average, low protein content, gluten is also less, so the gluten is also weak, more suitable for cakes, muffins, cookies and tartlets and other needs of fluffy and crispy texture of the desserts.

With 500 grams of pork plum blossom meat, 1 egg, cooking wine, salt, chicken essence, oyster sauce, soy sauce, cornstarch, moderate amount of pork meatballs soup practice 500 grams of plum blossom meat grated into the meat, add an egg. Add a small amount of chicken essence. Add 2 small spoons of starch. Add 1 tbsp oyster sauce. (It's okay to leave it out if you don't have a buddy). Add 1 tbsp soy sauce and 1 tbsp cooking wine. (I forgot to take a picture of the wine) 2 tsp salt. (Adjust the amount according to the saltiness.) Stir clockwise or counterclockwise to mix well. Add 2 tablespoons of warm water and stir again. Repeat 3 times. Chop a piece of green onion and add it to the puree. (If you like ginger, you can chop some ginger into it. After mixing well, lift up the meat paste and drop it in a bowl for a while, so that the meatballs will be much stronger. Season the meatballs well. Put the meat into your hands and squeeze out the meatballs into the tiger's mouth. The pot of boiling water, cut a few slices of ginger, put some pepper grains, change to low heat, boil the pills into the pot, pills all boiled, open the fire, to be all the pills floated up, skimming clean the floating powder, put salt and pepper, pour sesame oil, cut some parsley into the bowl

.