How to make fried meatballs to be tender, how to make fried meatballs,

[Material].

One pound of meat filling (fat four and six thin), a large steamed bun, half a bowl of soybean sprouts chopped, a green onion chopped, an egg, two spoons of starch, a few slices of ginger chopped, cooking wine, soy sauce, salt.

Method] 1. Stir the meat filling with green onions, soybean sprouts, beaten eggs and starch.

2. Peel off the skin of the steamed bun, then soak the steamed bun in water, wait for the steamed bread to soak through, squeeze out the water, pour it into the stirred meat filling, and then you can grab a handful and squeeze it out of the tiger's mouth and fry it in the pot.

When frying meatballs, put some cooking wine to remove the smell. Be sure to put all the condiments, chopped green onions. Minced ginger.

Light soy sauce. Dark soy sauce. Edible salt.

Sichuan pepper noodles. Sesame oil. Egg whites and so on.

The most important thing is that you can also put some starch and white flour. After these two substances are added, the meat balls are tender and elastic, and the taste is particularly good.

Croquettes. Ingredients: minced meat, ginger, green onion, egg, cooking oil, monosodium glutamate, chicken essence, cooking wine, minced steamed bread, starch.

Method: 1. Prepare an appropriate amount of pork filling, the ratio of fat and lean is about 2:8 or 3:7, and then cut some minced green onion and ginger and put it in a bowl, so that it can have the effect of increasing fragrance and removing fish.

2. In order to increase the viscosity and adhesion of the meatballs, add an egg to the meat filling, so that it will not be easy to burst during the frying process, and then add a little chicken essence cooking wine and an appropriate amount of oyster sauce, and wait until all the seasonings are put away, in order to make the fried meatballs taste more crispy, do we still need to add an appropriate amount of steamed bread to it? If not, you can also use breadcrumbs instead, and then add a little water starch, never pick it up with chopsticks, don't stir it, and keep picking it with chopsticks, so that you can repeat the operation several times.

3. Then grasp the finished meat filling in your hand, gently squeeze it out from the tiger's mouth, round it slightly with your hand, make it into a ball, and make all the meat filling according to the same method and put it on a plate.

4. Heat the oil in the pot, when the temperature is 5 to hot, put the meatballs in the oil and boil, fry them on low heat until they are set, and wait until the surface of the meatballs is slightly yellow.

5. When the oil temperature continues to rise to 7 hot, put the fried meatballs in and fry them again, this time it only takes a few seconds or so, and then take out the fried meatballs, drain the oil and put them on a plate. This delicious croquette is made, and it won't get hard even if it's cooled, so let's go home and try it out after learning it.

"Three points of lean meat and seven points of fat", which refers to the use of the main ingredient. "Finely chopped and coarsely chopped for a long time", this refers to the cooking process. "Fat but not greasy and more aftertaste, left over the city wall can not be dispersed", this refers to the requirements.

Iron pots, steel fine pots, etc., must be used for cooking, and casseroles must be used. Buy back the leg meat according to the proportion of fine fat, finely chopped into minced pieces, and then coarsely chop a few times (do not use a meat shaker to press into meat sauce) to make the entrance elastic and tender. Mix well with an appropriate amount of egg white, then mix the green onion and ginger juice, rice wine, refined sugar, and soy sauce thoroughly, make balls with two large spoons, larger than one egg, wrap two young leaves near the green cabbage heart, and put them neatly, no more than ten in each casserole.

Once the fire is boiling, it immediately turns to a simmer and simmers for about three hours. Do not stir. The aroma overflows before it can be eaten.

The whole casserole is served on the table, and it cannot be served in another tableware to ensure that it is complete. Not only is it delicious, but the vegetables, skin, and bones used at the bottom are all delicious. During the crab season, it is better to have a small piece of crab roe embedded in each ball.

Bamboo shoots can also be used at the bottom. Condiments are forbidden to have "strong" flavors, such as sauerkraut. Be gentle.

This kind of dish is not suitable for restaurants as commodities, and it takes a long time to cook and is old; It's short, and the heat is not enough. Tell the guests how to wait. The real "chopping meat" can only be cooked at home.

Deep-fried meatball soup.

Ingredients: Pork belly. Ginger foam. Salt.

Pepper. Starch. Egg. Scallions.

Essence of chicken. Method:

1) Chop the meat, add the egg white (knock the egg into a small hole, and the egg white will flow out), ginger foam, chopped green onion (cut a little finely), salt, pepper (not too much), add the starch, so that the meat can form a ball;

2) Rub the meat into a ball, if you want to make a more fragrant soup, you can fry the meatballs, but this is a test of skill, and it is not good to fry the paste;

3) After the water is boiled, put the meat into the square, and after the meat is cooked, you can put a little vegetable leaves before getting out of the pot, and finally add a little chicken essence.