Fried meatballs, is unique to the northern region of a "New Year's food", into the waxing moon, every family will do some fried meatballs, the meatballs of the texture of crispy, rounded shape, with the symbolism of good luck and reunion, is the New Year's Eve dinner table a dish that is indispensable. I remember when I was a child, only the New Year's period of the year to eat a few fried pills, so when I was a child on the fried pills is always especially looking forward to.

From a young age, I have loved eating croquettes, so every time an adult in my family made croquettes, I would observe and learn from the adults, and I mastered the practice and skills of croquettes under the adult's teachings. In fact, the practice of deep-fried meatballs is relatively simple, only simple seasoning and steps can be crispy and not back to soft.

The following Xiaobian will share with you the specific practice of deep-fried pills, remember "2 put 2 do not put" trick, the package you fried pills taste crispy, the more you eat the more fragrant.

Fried meatballs 2 do not put

Not put soy sauce

Many friends in the fried meatballs, modulation of the meat filling, like to add some soy sauce, indeed, soy sauce can play the role of aroma and flavor, but add soy sauce also has a drawback, it is easy to make the meatballs in the process of frying color too fast, if you do not master the fire, if the meatballs have been fried on the skin color, but the meatballs If you don't control the heat well, the skin of the balls will be colored, but the inside of the balls is not yet mature; if you continue to fry, the skin of the balls will be fried, which will seriously affect the appearance and taste.

No wine

Wine can really help to remove the fishy flavor in the preparation of dishes, but it is not suitable for deep-frying the meatballs. Because the wine in the high temperature to play the role of deodorization, the wine was wrapped into the balls in the pot frying, heat volatilization does not come out, it is easy to produce a strange flavor. A lot of friends to do the fried meatballs taste strange, mostly because of the addition of wine.

Dry Fried Meatballs

Prepare ingredients: 1000 grams of pork stuffing, a small section of green onion, a small piece of ginger, salt, 5 grams of pepper, 5 grams of white pepper, 200 grams of sweet potato starch, cooking oil in moderation. To make dry-fried meatballs, you can use fat and lean front leg meat and plum blossom meat, fat and lean ratio of 3:7, to make the best taste of the meatballs.

1, put the pre-processed meat mixture in a basin, add the appropriate amount of salt, 5 grams of pepper and 5 grams of white pepper, underhand grasp of the meat mixture, the meat mixture until sticky.

2, to the pot add the right amount of water, then add the right amount of chopped green onion, ginger, and then add a little pepper and star anise, high heat and cook for 5 minutes, cook out the spice flavor, then pour out to cool.

3, 200 grams of sweet potato starch in a pot, add the appropriate amount of step 2 boiled and cooled the material water, the starch to melt, stirring to the yogurt consistency of the batter.

4, add the batter to the meat mixture, and then hand grasp the meat mixture, the batter and the meat mixture fully grasped evenly, and then add about 40 grams of cooking oil, and again hand grasp the mixture, the meat mixture, batter and cooking oil all mixed, the meatballs of the meat mixture is ready.

5, to the pot to add the right amount of cooking oil, until the oil temperature burns to fifty percent hot, turn the fire to medium heat, and then in the hands of a handful of meat mixture, with the tiger's mouth to squeeze out of the pill shape, and then peeled off the spoon, into the frying pan, in turn, under some more pills.

6, the process of deep-frying the balls to maintain a medium heat, to ensure that the balls inside and outside all cooked, the balls fried until the shape, ripe can be fished out.

7, the temperature of the oil in the pot again to 70% hot, the fried balls under the pot to deep-frying side, deep-frying time in about 30 seconds, after deep-frying the balls after the skin is more crispy, the color is also better to see.

This way of doing the fried meatballs skin crispy, put a long time will not be soft, bite a mouth full of flavor, especially delicious.

There are two things you can't do without if you want your croquettes to be crispy and delicious.

One, sweet potato starch

Sweet potato starch compared to other starches, the texture is more solid, and high temperature resistance, with sweet potato starch to do the fried balls, not only not easy to fry batter, and fried balls taste more crispy, more delicious.

Second, the meat filling in the oil

Fried meatballs, in the meat filling to add an appropriate amount of cooking oil, oil and starch combination, the oil pot, pills skin will quickly form a layer of crispy skin, so that the fried pills will be more crispy, and long put not back to soft.