Sweet potato meatballs are a very common delicacy. They are mainly made of sweet potatoes. So how do you make sweet potato meatballs softer? Use flour or glutinous rice flour for sweet potato balls?

The fried sweet potato balls look very appetizing and have a soft, glutinous and sweet texture. The endless sweet potato balls are still soft after a day or two. To make sweet potato balls, you need to mix flour and glutinous rice flour, so that the fried sweet potato balls will taste crisper and drier. Next, Yingzi will share with you how to make deep-fried sweet potato balls.

——How to make sweet potato balls——

Required ingredients

2 sweet potatoes, appropriate amount of glutinous rice flour, appropriate amount of flour, 2 tablespoons of sugar, edible 500 grams of oil

Production process

Step 1: Wash and peel the sweet potatoes, cut into small pieces, put in a steamer, boil the water and steam for 15 minutes until soft. Very soft state. (Different sweet potato varieties, the time will vary).

Step 2: Pour away the water in the plate, transfer the sweet potato slices to a large bowl, and crush them with a spoon.

Step 3: Press the potatoes into a mashed state, add an appropriate amount of glutinous rice flour, flour and sugar. Do not add too much glutinous rice flour and flour at the beginning, add small amounts and multiple times.

Step 4: Add glutinous rice flour and flour until it can be kneaded into a dough, but it is not very sticky and is similar to a glutinous rice ball for making glutinous rice balls. Knead more to fully combine the sweet potato puree with glutinous rice flour and flour.

Step 5: Take a small piece and roll it into small balls. Place a layer of plastic wrap underneath to prevent sticking.

Step 6: Heat the oil in the pan, and heat the oil to five levels. Slide the sweet potato meatball embryos into the pan along the edge of the pan. Shake the pan immediately to prevent the meatballs from sticking to the pan and to allow the meatballs to roll. Heat evenly. Fry over low heat until firm and take out the meatballs.

Step 7: Re-fry for the second time. Heat the pan, heat the oil over high heat, pour in the sweet potato meatballs that have just been fried until they are set, and fry until the meatballs float and turn golden.

Tips

1. Reserve some dry flour and add it when the dough feels sticky. Do not pour it all in at once to prevent the flour from being too wet to form a ball. .

2. Due to different containers for steaming sweet potatoes, the amount of water evaporation is different, and the amount of water absorbed by the flour is also different, so the entire measurement cannot be copied and can only be used as a reference.

3. The internal temperature of the sweet potato balls just out of the pan is very high, so be careful not to get burned when eating.

4. The amount of sugar is not fixed. First of all, everyone likes different sweetness. In addition, the sweetness of different varieties of sweet potatoes is also different, so everyone can adjust the amount according to their own taste.

For sweet potato balls, should I use flour or glutinous rice flour?

Put both. You can’t just put glutinous rice flour into fried sweet potato balls, because although glutinous rice flour is glutinous and smooth, it has poor adhesion. Adding flour is to better adhere to the surface of the sweet potato. If you don’t add flour, The sweet potato balls will fall apart.

If all glutinous rice flour is used, the texture will be soft and glutinous with a little toughness. If all flour is used to make sweet potato balls, they will be relatively greasy when fried. So it’s best to make half and half of the same amount, so that the fried sweet potato balls will be the most delicious.

Special Tips

You will find that when we fry food at home, it becomes soft very quickly after frying, while when we eat fried food in restaurants, the skin is crispier. This is because the food in the restaurant is crispy. The deep-fried food inside is fried twice, first at low temperature until it is cooked into shape, and then at high temperature until the outer skin is crispy.

Hello, I am happy to answer this question.

Sweet potato balls are one of the special folk recipes and can be stored for a long time. They are mainly popular around the Spring Festival. So, should we use flour or glutinous rice flour for fried sweet potato balls? Let’s get to the point.

Fried sweet potato balls are generally made with glutinous rice flour. The specific method is as follows:

Ingredients: 1000 grams of sweet potato puree, about 250 grams of glutinous rice flour, and an appropriate amount of sugar.

Recipe:

1. Sweet potato Peel, wash and cut into pieces, steam in a basket

2. Mash the steamed sweet potatoes into a puree

3. Add glutinous rice flour and appropriate amount of sugar, stir well

4. Use the thumb and index finger to squeeze into evenly sized meatballs

5. Put an appropriate amount of oil in the pot and heat it until it is 6-70% hot, then add the meatballs

6. Fry over medium heat until it floats, take it out when golden brown, and drain the oil.

Friendly reminder:

1. Different brands of glutinous rice flour, Water absorption is also different. When kneading the dough, if it is too dry or too thin, please adjust as appropriate. If it's too dry, add a little milk.

2. Sweet potatoes are best eaten during the prime time of lunch. This is because in this case, if you eat sweet potatoes for lunch, all the calcium can be absorbed before dinner and will not affect the absorption of calcium from other foods at dinner.

So the question comes again, can flour be used to fry sweet potato balls? it is also fine. The recommended method is as follows:

Ingredients: 1000g sweet potato

Accessories: 20ml oil, 100g sugar, 500g flour

Steps

1. Materials: sweet potato flour, oil, and sugar.

2. Wash the sweet potatoes, remove the heads and tails, and steam them in a steamer over high heat.

3. Peel the cooked sweet potatoes.

4. Mash the sweet potatoes into puree, add sugar and stir together.

5. Add flour.

6. Mix together evenly.

7. Pour vegetable oil into the pot. When the oil is 50% hot, use a small spoon to take an appropriate amount of sweet potato puree in the palm of your hand. After gently kneading it into a ball, use your hands to alternately knead it back and forth, and then add In the pot, fry over medium-low heat.

8. Turn the meatballs.

9. When the meatballs are fried until golden, you can turn off the heat, and then use the temperature of hot oil to fry for another two to three minutes before taking them out of the pan.

Summary of techniques:

1. Add flour or glutinous rice flour to the sweet potato puree, which will make the balls easier to form.

2. It is recommended to use a deeper and smaller pot for croquettes, which is more fuel-efficient.

3. If you feel it is not sweet enough, you can add some sugar.

Sweet potato balls are a home-cooked delicacy. We have the custom of storing winter vegetables before winter. Sweet potatoes are one of the must-have foods for winter storage every year.

Sweet potato balls are often made at home. Sweet, soft and glutinous sweet potato balls are a delicacy that can be used as both a staple food and a side dish.

Because sweet potato balls need to be fried, and the moisture and sugar will be released after the sweet potatoes are steamed, the adsorption force of glutinous rice is not as strong as that of flour, but the balls fried purely with glutinous rice are not crisp enough. So I usually mix glutinous rice and flour at home. Let me share how I make sweet potato balls at home:

Main ingredients: sweet potatoes, glutinous rice flour, flour

Method

Golden in color, charred on the outside and tender on the inside, sweet and delicious.

Sweet potato balls can be made with flour or glutinous rice flour.

I prefer to eat sweet potato balls made of glutinous rice flour

First steam the sweet potatoes (if the sweet potatoes are larger, you can slice them), remove the skin while they are hot, and crush the sweet potatoes with a spoon , add sugar, and gradually add glutinous rice flour in several batches. At this time, the sweet potatoes are still hot. Knead the dough more until all the sugar melts. Cover with plastic wrap and rest for 15 minutes. Divide the dough into approximately the same size, roll it into a ball, and roll it out. Layer bread crumbs, heat oil in a pan, add sweet potato balls, fry until golden and take them out (use medium and slow heat throughout)

Is it better to use flour or glutinous rice flour for sweet potato balls? Hello everyone, I am Yue Shi Meng Dian, and I am very happy to answer this question.

Steamed sweet potatoes are added with glutinous rice flour and fried. The preheating of the glutinous rice flour will increase the viscosity, so the outer skin of the meatballs will be very crispy, the inside will be softer, and the texture will be soft and glutinous. Sweet. Add flour to the steamed sweet potatoes. The flour will produce a little gluten after kneading, and the fried balls will have a soft and waxy but crisp texture. So which flour is better depends on the taste that the person who eats it likes. I personally prefer the one with glutinous rice flour. The preheated glutinous rice flour dough will puff up, and the fried balls will expand a little, making the inside softer and waxier.

Adding glutinous rice flour to sweet potatoes makes it taste a bit like glutinous rice cakes, which is very delicious.

Recipe dosage: 400 grams of red sweet potatoes, 200 grams of glutinous rice flour, appropriate amount of salad oil

Production steps:

1. Wash the sweet potatoes, peel and slice them Then put it in the steamer, bring it to a boil and steam it for more than ten minutes. Use a chopstick to poke it through gently, which means it is cooked. Press the steamed sweet potato into sweet potato puree.

2. Add glutinous rice flour and knead it into a moderately soft dough.

3. Take a 20g small dough ball, round it and place it on the baking sheet. This is Sweet potato balls.

4. Pour the salad oil into the pot and heat it until it is 50% hot. Add the sweet potato and glutinous rice balls and fry slowly over low heat.

5. When the sweet potato balls are fried to golden brown, the skin is crispy and round without any dents, you can take them out and drain them.

After the sweet potato meatballs are cooked, it is recommended to eat them while they are still hot. They will taste better!

Sweet potato glutinous rice balls have a sweet taste, soft and glutinous texture, and are very simple to make. But the production process cannot be sloppy. For example, the steamed sweet potatoes must be steamed at one time; the glutinous rice flour cannot be added all at once. The water absorption of sweet potatoes is different, so it needs to be added in batches; if the kneaded sweet potato balls have not yet been put into the pot, Cover it with plastic wrap first to keep it hydrated and prevent it from drying out.

I hope my answer can help you

Hello, I am happy to answer your question.

Is it better to use flour or glutinous rice flour for sweet potato balls? My answer is: Sweet potato balls are also called sweet potato balls. They are a kind of food made by combining sweet potatoes and flour, and finally fried in high-temperature oil. The finished product is crispy on the outside, glutinous on the inside, sweet and delicious. In many places, there is a custom of deep-fried sweet potato balls after winter. Especially before the Spring Festival, a large family will make noodles, divide them into portions, and knead the dough. Sweet potato balls, like glutinous rice balls, also symbolize The family is reunited and happy, and the meaning is also very good.

Are sweet potato balls made with flour or glutinous rice flour? I think both powders should be used. Glutinous rice flour can be used to make meatballs, which adds an excellent soft and glutinous texture. However, it must be rolled in flour before frying. If it is made entirely of glutinous rice flour, the glutinous rice flour is very sticky and will easily stick to the wall after being fried. Only Coating the outer layer with a layer of flour solves this problem very well. In order to make delicious and sweet fried sweet potato balls, not only the use of flour is important, but also the dryness, humidity and heat of the noodles are equally important. Now Xiyang will share with friends how to make sweet potato balls.

Sweet potato balls

Features: golden color, crispy on the outside and waxy on the inside, sweet and delicious, delicious and nutritious

Ingredients required

Ingredients: 350g sweet potatoes

Ingredients: 200g glutinous rice flour, 40g sugar, 40g plain flour, more cooking oil

~~~~~Start making~~~~~ < /p>

Step 1. Peel and wash the sweet potatoes, cut them into pieces, steam them in a steamer, take them out and put them into a bowl, use a spoon to crush the sweet potatoes into puree and set aside.

Step 2. Put the glutinous rice flour and white sugar into the sweet potato puree, and add water in small amounts several times while mixing. Pay special attention when adding water, because there is still a certain amount of water in the sweet potatoes, so don't add too much.

Step 3. After mixing thoroughly, knead with your hands to form a slightly dry dough. This is very important. If it is too thin and difficult to shape, it will turn into a sticky mass as soon as it is put into the oil pan. Then divide the dough into several pieces with your hands, roll them into balls and set aside.

Step 4. Pour more cooking oil into the pot. After heating over high heat, roll the small dough on the flour a few times to coat the surface of the dough with flour, and then put it into the pot.

Step 5. At this time, turn down the heat to low, use a spoon to pour hot oil on the meatballs while frying, so that the meatballs are heated evenly, fry until the meatballs float and turn golden brown, then remove and drain the oil. Can.

Hello! Is it better to use flour or glutinous rice flour for sweet potato balls? My answer is: It is better to use glutinous rice flour for sweet potato balls. Because glutinous rice flour is sticky, it tastes softer and glutinous after frying, and it will not be too hard even if it cools down. If you make it with flour, it will become hard and the taste will be much worse.

Sweet potato balls are a popular food, especially now that most of them are made from sandy sweet potatoes. The texture is very glutinous and sweet. Even if they are steamed directly, they are delicious. What’s more, the sweet potato balls are fried at high temperature and are so delicious. It is really caramel, fragrant and soft, and the elderly and children love to eat it. Now I will share with you how to make sweet potato balls.

The main ingredients are one sweet potato, an appropriate amount of glutinous rice flour, and cooking oil.

Ingredients: appropriate amount of sugar, bread crumbs or white sesame seeds.

Step one: Peel and wash the sweet potatoes, cut them into thin slices and steam them in a steamer over high heat. You can cut it as thin as possible so that it cooks faster when steamed.

Step 2: After steaming for about ten minutes, the sweet potatoes were ready. Looking at the golden color, I couldn't help but eat a piece. It was really sweet.

The length of time for steaming sweet potatoes depends on how thick the sweet potato slices are cut.

Step 3: Use a shovel to crush the sweet potatoes into sweet potato puree, then sprinkle some sugar and mix well. If you don’t like it too sweet, you can skip the sugar.

Step 4: Add glutinous rice flour in small amounts and many times, stir with chopsticks into a flocculent shape, and then knead it into a smooth dough with your hands. If the kneading is not smooth and is very sticky, you need to continue adding glutinous rice flour until the sweet potato puree is smooth on the surface, in the pot, and on your hands.

Step 5: Use your hands to form smooth balls the size of lychees.

Step 6: Coat the kneaded meatballs evenly with a layer of bread crumbs or white sesame seeds. If you don’t have them at home, you don’t need to put them in. Coating them with bread crumbs or white sesame seeds mainly makes the processed sweet potato balls more fragrant and burnt.

Step 6: Add an appropriate amount of cooking oil to the pot. When the oil is 50% hot, add the sweet potato balls and fry slowly over medium-low heat. When you see the sweet potato balls taking shape, turn them over and continue. Fry over low heat until the sweet potato balls float on the oil surface.

Let’s see if they are very tempting and appetizing, especially the sweet potato balls that have just come out of the pan. When you bite into them, they are really “crunchy”. It’s quite simple! Have you learned it?

Thank you for reading. If you like my article, please forward it so that more friends can see and learn from it!

Hello everyone, I am a minimalist gourmet, a mother born in the 1970s, making healthy gourmet food for the laziest people. Let me answer this question.

Because the sweet potato balls are made of glutinous rice flour and are relatively elastic, they feel firm and bouncy when eaten; they will not become dry or hard even if they are left cold. The disadvantage is that glutinous rice flour is relatively soft and does not have the full and beautiful shape made with flour.

Sweet potato meatballs look good when shaped with flour, but they harden easily when dry. I personally don’t like to eat such hard and elastic sweet potato meatballs.

I usually like to eat some desserts. I am losing weight recently. I originally wanted to buy some sesame balls to eat. But then I felt that the sesame dumpling oil outside was not as good as the ones at home and had high calories, so I made some myself. Sweet potato dumplings.

Ingredients: 1 sweet potato (about 1 jin), 2 taels of glutinous rice flour, 2 taels of red beans, and 1 tael of black sesame seeds.

Production steps:

1. Wash the red beans, soak them in warm water 4 hours in advance, put them in an electric pressure cooker and add water to cover the red beans (do not add too much water), and start cooking multi-grain rice. button.

2. When the electric pressure cooker prompts that the rice cooking is finished, turn on the quick cooking button to boil the remaining water in the red beans.

3. Wash the sweet potatoes, peel them, cut them into thin slices, put them into a bowl, and steam them in a steamer over boiling water for 20 minutes.

4. Take out the sweet potatoes, use a spoon to crush the sweet potatoes into puree, take out 2 tablespoons and put it into a bowl.

5. Mix 2 tablespoons of sweet potato puree and red beans and set aside to make sesame dumpling filling.

6. Add the glutinous rice flour to the sweet potato puree in batches, and stir evenly with chopsticks until the glutinous rice and sweet potato dough does not stick to your hands.

7. Divide the glutinous rice and sweet potato dough into many small portions, flatten one portion with the palm of your hand, add red bean paste, wrap small dumplings along the 4 sides, then roll into a round ball with the palm of your hand, add black sesame seeds Roll 2 times in the bowl.

8. Add oil to the pot, heat over medium heat until the oil is 6 minutes hot, add small sweet potato dumplings, take them out when they change color.

Let it warm and you can eat it. I made this sweet potato dumpling because I was craving for it and wanted to lose weight, so I added very little glutinous rice flour. It has very low calories and a lot of dietary fiber. It tastes sweet and soft, but the appearance is not very good.

Important tips: Buy sweet potatoes from the mountain, which are yellow-red earthy and have a very sweet taste. You don’t need to add additional sugar when making sesame balls. This can reduce calorie intake and is beneficial to lose weight.

Sweet and delicious sweet potato balls, crispy on the outside and waxy on the inside~ ” Ingredients

Main Ingredients