Flour fried meatballs will not be able to braise, cook for a while on the soft and thin paste. This is because the flour structure is different, in addition to starch, there is cellulose, the structure is not compact, easy to absorb water and soften. Starch fried pills are not the same, starch structure is dense, the outside of the water-absorbing slippery soft, hot soup into the inside, eating outside slippery, inside soft, not deformed, not thin and loose. Pot on the fire with cooking oil, burning 5 layers of heat, will be vegetarian meatballs filling, squeezed into the balls one by one into the frying pan, deep-fried formulated type fish out, with the oil temperature rises again to more than 5 layers of heat, under the meatballs to pay for the frying, repeated twice, to vegetarian meatballs golden color, the outside of the burnt inside tender when fish out can be.

One of the most significant is the huge difference in protein content. General corn starch protein is 1.2%, pea starch 0.6%, broad bean starch 0.5% or so, while the protein content of ordinary standard wheat starch can reach 11.2%, the difference between the two in ten twenty times. Carrots, pumpkins, round onions, green radishes and so on. Each of these raw materials has its own flavor profile in the finished product. Carrot and pumpkin fried balls sticky, sweet. The balls made from round onions have no chili flavor, but only a fresh aroma. Carrots have a crunchier texture. However, if you want to get a good result, it has a lot to do with the proportion of the powder used in the preparation.

Based on my experience, vegetarian fried balls must be put starch, flour and starch according to 1:1 to put, this way to fry out of the balls are very crispy, in addition to frying the fire is also very important, the balls just under the past, the first small and medium heat to the balls to fry, and then the big fire frying color, frying scorched. It forms the backbone of the dough. The gluten protein is spiral and can be stretched and bent at will, creating the elasticity of the dough. The starch absorbs water and rises, filling in the gluten protein's skeletal structure. After kneading, the dough expands and rounds out and no longer "resists" deformation, so it can be made into a variety of patterns.

Control the oil temperature and fire is not good, fried vegetarian meatballs easy to eat oil, that is, vegetarian meatballs contain too much oil, especially at home when frying with a narrow oil is more likely to occur. Flour contains protein and starch, and water and even the exterior of the fried protein coagulation quickly, the internal basic not into the oil.