Fried meatballs can only be eaten during the Chinese New Year when I was a child, and I usually can't even see them, let alone eat them. But now it's different, and the quality of life is better. It's not a problem that we often make fried meatballs. I fried meatballs for my family a few days ago, but I didn't expect to be addicted to them. I still want to eat them these days, so I just bought a few kilograms of meat and fried them, some of them were eaten, and the rest were saved for braising and braising.
Some people say that their fried meatballs are not delicious, and they are not crisp to eat. They have just been fried, and the skin will be soft when they are a little cooler, which is not delicious. So how to make fried meatballs that are crisp outside and tender inside?
In fact, deep-fried meatballs are very particular, not just adding a little seasoning to the meat stuffing. You also need to master some tricks and share your experience: remember that "2 put and 2 don't put", meatballs are crispy and fragrant! How to do it? Take a quick look at the specific method, so fried meatballs are more delicious than those bought.
Steps:
Prepare some pork, which is fat and thin, with more lean meat and less fat. Don't use pure lean meat, or the meatballs made in that way won't taste good.
Rinse the pork, cut it into small pieces, chop it back and forth with a kitchen knife, and chop it into delicate meat stuffing. Whether it's fried meatballs or wrapped in jiaozi, the meat stuffing is delicious, so don't be lazy for the sake of food.
Don't worry about seasoning the meat stuffing. Make a bowl of water first. Some people find that the meatballs they make are very firewood and not fragrant. That's because they are only seasoned, so it is essential to draw water for the meat stuffing.
Put shredded ginger, shredded onion, pepper and star anise in the bowl, pour some boiling water, soak for a while, soak for a while after the water cools down, so that the flavor of the ingredients can be more integrated into the water.
When the feed water cools down, add salt, white pepper and pepper powder to the meat stuffing and stir in the same direction until the meat stuffing is very thick. When adding materials to the meat stuffing, many people like to color the meat stuffing and add some soy sauce, which is wrong. Although the stuffing is not bad, the meatballs are very ugly after frying. It is not recommended to add soy sauce, and some people also like to add chopped green onion. Indeed, chopped green onion is more fragrant in the meat stuffing.
After seasoning, add water to the meat stuffing. When pouring water, add it several times, pour less at a time, or stir in the same direction. After stirring until the water is absorbed, add water. Adding water is the key, which can make the stuffing more fragrant and tender. If you make meatballs, you must forget to add water. Some people are afraid that the meat stuffing will not be able to make meatballs with water. In fact, it is recommended to use meatballs.
Then add eggs to the meat stuffing, stir well, and add appropriate amount of corn starch. Corn starch is the most suitable, and the meatballs fried by it are crisp and will not become hard. It is recommended to use corn starch instead of flour or other powders.
Deep-fried meatballs should be cooked in a deep pot, and a proper amount of cooking oil should be poured in. When the heat reaches 50%, turn it to a medium-small fire, grab some meat stuffing by hand, squeeze the meatballs out of the tiger's mouth, and then take them down with a spoon and put them in the oil pan. The oil temperature is already 50% hot, so the meatballs will quickly set after entering the pot. So remember to observe the state of the meatballs being fried and stir them a few times.
After all the meatballs are put into the pot, fry them slowly until they are slightly yellow, and take them out immediately. Then heat the oil in the pot to 70% heat. At this time, pour the meatballs back into the pot, because the oil temperature is relatively high, and control the time after entering the pot, which cannot exceed 20 seconds, otherwise they will be fried and golden yellow.
After the re-frying, the meatballs taste very crisp, crispy outside and tender inside, which is very delicious.