In winter, many people like to eat fried meatballs, such as fried radish meatballs and fried meatballs. They are crispy and tender on the outside, delicious and salty, and can be used to make stews and steamed vegetables when they are cooled. Whatever they eat is delicious.

The method of fried meatballs is simple, but many people "will do it at first sight, and it will be discarded as soon as it is made". After it is made, it tastes hard and is not delicious. Whether the meatballs are delicious or not is a key step. Most people will add eggs and flour, which is actually wrong. The meatballs fried with flour are crisp just out of the pot, but they become soft after a while, and then they become hard after being completely cooled.

Therefore, no matter whether fried vegetarian meatballs or meatballs, flour is not used. Some people like to use starch. The meatballs are easy to regain moisture. When they are put away, they peel and taste bad.

Actually, when frying meatballs, you don't need to add this powder or that powder. Today, I'll share with you a little coup, which I learned from the old chef. Using it to fry meatballs tastes crisp outside and fresh inside, and it's crispy and delicious when it's cold, and won't harden.

It is steamed bread residue.

Deep-fried meatballs with steamed bread residue taste crisp, and they are still crisp after a few days. Why? Because steamed bread produces a lot of pores after fermentation, it can make meatballs more bulky and not greasy, which is much more delicious than using flour and starch.

Let me share with you the method of frying meatballs. Friends who like to eat them should collect them quickly. In addition to eating them directly, it is very good to make stews and meatball soup in winter.

Fried meatballs

1, prepare pork, lotus root, chives and ginger.

For the meat of croquettes, it is recommended to use front leg meat and pork belly, which are even and thin, and taste fragrant but not greasy. If you want a good taste, you can add some side dishes, such as crispy vegetables such as lotus root and water chestnut.

2. Adjust the meat stuffing

Wash the front leg meat, peel it, chop it into meat stuffing, chop the lotus root, pour it into the meat stuffing, add appropriate amount of salt, soy sauce, oyster sauce and white pepper, and stir it evenly clockwise with chopsticks.

Wash shallots and ginger, cut into sections, put them in a cooking machine, add some water and beat them into onion ginger juice. Pour the onion ginger juice into the meat stuffing, and stir it evenly with chopsticks again until it is completely absorbed. Usually, everyone uses minced onion and ginger to deodorize the meat stuffing, but the onion and ginger are easy to paste after frying, which leads to the blackening of the meatballs, so it is better to change it into onion and ginger juice, and the taste is more tender and juicy.

Add a small amount of starch. Note that the starch here is not to make the meatballs crisper, but to increase the viscosity, so that the meat stuffing is easier to agglomerate and not easy to disperse. Add starch and stir well.

Prepare a few dried steamed buns that have been kept for two or three days, tear off the skin of the steamed buns, rub the steamed buns into pieces by hand, pour them into the meat stuffing, stir them evenly with chopsticks, then make them into balls and put them in a plate for later use.

3. Frying

Pour a little more cooking oil into the pot and heat it to 60%. What do you think of the oil temperature? When the oil surface is turned around and a small amount of smoke is emitted, it will be about 50% to 60% hot, and the balls will be fried one by one in the pot.

Don't turn it over after cooking, keep frying on medium heat, but the meatballs are yellowish in color. Take them out and drain them. Turn on the fire to raise the oil temperature to 80% heat, the oil surface is calm but the smoke is very heavy. Pour in the meatballs and fry them for 30 seconds. When the color becomes golden, take them out, and the fried meatballs are ready. They taste crisp and tender outside and fragrant.

The skill of frying meatballs

Mixing meat stuffing is the first key when frying meatballs, and the second key when frying them. When to fry, the master will know at a glance.

When the pot is cooked at low oil temperature, the meatballs are easy to disperse and absorb a lot of oil. The most important thing is that if the frying time is too long, the taste will be fried and it will not be fresh and juicy. However, if the oil temperature is too high, it will not only be easy to fry, but also be cooked externally and internally, and the taste is particularly poor.

Remember two oil temperatures, 60% hot pot, 80% hot re-fried, meatballs will not be loose, the more you eat, the more enjoyable you are.

In the future, no matter whether the meat is vegetarian or not, don't add these four kinds of stuffing, that is, chopped green onion, Jiang Mo, eggs and flour. It says that adding flour will make the meatballs hard, and the minced onion and ginger will make the meatballs black. Why can't eggs be added? Adding eggs will make meatballs taste fishy, and it is easy to regain moisture and become soft. Just add steamed bread residue and a small amount of starch. Please try it quickly.