Croquette recipe, preparation and recipe for croquettes

The chef has used the secret recipe for croquettes for more than ten years, and it is difficult to think that the fried croquettes are not crispy.

Winter melon balls are a delicious and delicious dish, with a strong fragrance, non-greasy, fragrant and delicious. Winter melon has the effects of sweetness, lightness, diuresis, clearing heat, phlegm, thirst-quenching, etc., among which the content of sugar and vitamins is high and does not contain fat.

The following will share with you a home-cooked method of making winter melon balls, and friends who like it should learn it quickly.

Fried winter melon balls].

1.First of all, prepare a section of winter melon to peel off the skin, after removing the seeds, cut the winter melon into thin slices, then cut into thin strips and cut into grains, and then put it in a pot, after chopping a handful of coriander, and put it in a pot with winter melon grains.

2.After the ingredients are ready, we move on to the next step, add a spoonful of salad oil to the basin, stir well with chopsticks, and then add 2 grams of salt, 1 gram of chicken essence, 1 gram of pepper, an appropriate amount of thirteen spices, and grasp the filling with your hands to taste.

3.Beat in an egg, stir in one direction, grab a handful of flour, a spoonful of cornstarch, a little aluminum-free baking powder, baking powder plays a fluffy role, and the family can do without baking powder.

4.The ratio of flour and corn starch is 1:1, starch can increase the holding force of the filling, not easy to break, grasp it again until it does not stick to your hands, and do not add water to the whole process.

5.Next, we start to fry the meatballs, boil the oil in the pot, when the oil temperature rises to 5 into the heat, get out of the pot or turn on the low heat, grab a handful of winter melon filling, squeeze out the meatballs at the tiger's mouth, and then use a spoon to dig out the meatballs and put them in the pot, after the oil cools, put the pot on the fire, and continue to put in the meatballs.

6.Gently shake the wok so that the meatballs don't stick to the bottom of the pan, don't push the meatballs directly until the meatballs are not set, you can use a spoon to nudge the oil on the side of the pan.

7.The meatballs are slowly set, and when the skin of the meatballs solidifies and there are sticks together, gently break them up with a spoon, and when the meatballs are fried until they are slightly yellow, remove the meatballs.

8.Raise the oil temperature to 6 into heat, smoke on the oil surface, pour in the meatballs again, re-fry the meatballs for 30 seconds, the meatballs will be fried until golden brown, the taste will be more burnt and crispy, take out the meatballs to control the oil and set aside.

9.Let's adjust some dipping sauce, two garlic pieces flattened and cut into minced garlic, put them in a small pot, a little chopped coriander and garlic into the same pot, put in an appropriate amount of salt, monosodium glutamate, light soy sauce, aged vinegar, chili red oil, stir well and pour into a small dish.

Well, this simple and easy-to-use home-cooked dish is ready, so if you like it, take the time to try it.

Eat the radish and rub it into shreds, then chop it with a few knives, put sweet potato flour or flour in it, then put the green onion, ginger and garlic into it or put the cloud and then put the dark soy sauce, and then boil the oil pot, and then rub it into balls and smash it inside, this ball is very delicious.

The recipe for croquettes is to cut your favorite ingredients into thin strips, then mix in flour and seasonings and knead them into small croquettes and fry them.

Dried croquettes are a traditional Jinglu dish, the fried croquettes are charred on the outside and tender on the inside, dry and fragrant but not greasy, according to their preference, dipped in pepper, salt, spicy sauce and other flavored dishes, all very palatable. To do a good job, you need to master the meat filling and oil temperature frying that you need to do well, and you can ask questions if you don't understand!

For croquettes, you can add some tofu to the croquettes to make the meatballs fluffier.

The recipe of the croquettes, I think everyone's way of doing it is different, so I can't say.

Chef Zhuangyuan teaches you a detailed and full set of production methods for "dry croquettes", and the professional recipe is accurate to the gram.

The method of croquettes is to put the meatballs into the batter so that each meatball is evenly covered with batter, and the recipe is minced green onion and ginger, Sichuan pepper powder, five-spice powder, light soy sauce, salt, sesame oil, monosodium glutamate, and pork.

The amount of pure locust material used to make meatballs is not fixed, the main ingredients are carrots and coriander, and the proportion depends on your own taste, of course, carrots must be the most. If you don't like coriander, you can also leave it out, vermicelli is my favorite, and you can also change it to tofu. The amount of flour and starch should not be put too much, so that the balls can form a ball, which can be mixed and added, depending on the situation.

Put it in a warm oil pan and slowly push it with a waterless spoon to let the oil rotate the meatballs, which will ensure that the balls are more rounded.

Crafting tips

Pork meatballs, is a delicacy that many families will make during the New Year, fried meatballs can be stewed in soup, sold in hot pot, or steamed to eat, are very delicious, but if you want to fry the meatballs well, you still need certain skills, choose the part of the meat, the proportion of fat, the process of production, etc., every step can not be sloppy, master each step of the method to make crispy and soft meatballs.

The fire of the croquettes can not be too large or too small, and the appropriate fire can just fry the skin to be crispy, and if you want to be crispy, you can achieve it by passing the oil twice, that is, after frying, take it out, and then put it for 2-5 minutes, and then pass the oil again. Shoot some cornstarch or flour on the outside and it will become golden brown and crispy when fried.

The preparation and recipe for croquettes are as follows:

Operating materials: 2 carrots, 2 eggs, 20 grams of salt, 5 grams of baking soda, 100 grams of flour, 10 grams of pepper, 200 grams of breadcrumbs.

1. Prepare two carrots, wash them, and beat the skin.

2. Rub into thin wires, add an appropriate amount of salt, marinate the water, and the amount before the salt ridge is according to personal taste.

4. Marinate for about three to four minutes, squeeze out the water with your hands, add the flour in batches, stir while pouring, let each carrot be coated in flour, put in two eggs, stir vigorously to make the meatballs softer.

5. Next, we add 5 grams of baking soda, which will make the meatballs fluffy and crispy.

6. Add an appropriate amount of pepper and stir it well. Next, we add breadcrumbs, and if there are no breadcrumbs, we can add steamed bread crumbs, and add breadcrumbs to make the crust of the meatballs more crispy.

7. Stir well enough to fully blend the breadcrumbs and shredded carrots.

8. Pour oil into the pot, the oil must not pass the balls, turn the oil temperature to low heat, and put the balls.

9. After all the meatballs are put into the pot, we must turn them into medium heat and fry them constantly.

10. Fry for about two to three minutes, and the skin of the fried meatballs is golden and ready to come out of the pan.

1. The ratio of fried meatball starch to meat is 10:1.

2. The specific method of fried meatballs:

1) Prepare ingredients: 350 grams of pork puree, 150 grams of minced beef, 3 shallots, appropriate amount of ginger puree, 1 tsp Sichuan pepper powder, 1 2 tsp white pepper powder, appropriate amount of salt, 50 grams of starch, 1 egg, a little diced celery, 1L oil.

2) Wash the prepared shallots and cut them into cubes for later use.

3) Put the pork and beef puree in a container and add the green onion and ginger puree.

4) Then add salt, peppercorns, and white pepper.

5) Beat the prepared eggs into the container.

6) Add the prepared starch.

7) Stir vigorously with chopsticks in one direction.

8) Then add the diced celery and stir well.

9) Pour cooking oil into a dry pan and cook until it is 70% hot.

10) Grab the meat puree with your left hand and squeeze out the meatballs.

11) Take a spoon and scoop out the squeezed meatballs and put them in a pan of oil.

12) Fry over medium-low heat until the meatballs slowly float and turn golden brown.

Croquettes are an ingredient that adults and children love, so let's teach you how to make croquettes.

Pork, minced ginger, chives, chicken essence, light soy sauce, cooking wine, fried powder.

01 First chop the pork into meatloaf, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken essence, ginger, chives, 2 tablespoons of fried powder, stir well, then put it on a plate and stir it in one direction with chopsticks, stirring until it is very sticky.

02 Then knead them into balls.

03 Fill the pot with an appropriate amount of oil, **, the oil temperature is 8 into a hot one, put the balls in and fry them, fry them until they are half yellow, and cool for about 1 minute.

04 Put it in and fry it a second time, and fry it until golden brown and it can be out of the pan.

Ingredients: 250 grams of minced meat, half a carrot, 50 grams of coriander, one egg.

Excipients: 1 2 teaspoons of refined salt, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, 20 grams of chopped green onion, 1 tablespoon of cooking wine, 1 2 teaspoons of sugar, 3 tablespoons of cornstarch, 3 tablespoons of flour, half a small butterfly of water, appropriate amount of vegetable oil, 20 grams of minced ginger.

Preparation of carrot meatballs.

1. Put half a pound of minced meat into a dish.

2. Half a carrot and shredded.

3. Put water in the pot, add the shredded carrots after the water boils, and blanch until soft.

4. Remove from cooling.

5. Put the shredded carrots on the cutting board and chop them into fine pieces.

6. Add refined salt, light soy sauce, chicken essence, chopped green onion, minced ginger, cooking wine, and sugar to the meat filling, and stir in one direction until it is strong.

7. Put an egg in the stirred meat filling and whip it vigorously.

8. Add 3 tablespoons of cornstarch and whip in one direction.

9. Add 3 tablespoons of flour and stir. (Be sure to stir in one direction).

10. Then add the chopped carrots and stir.

11. Add an appropriate amount of water and stir vigorously.

12. Add the chopped coriander and mix well.

13. Take the spoon in your right hand, grasp the stuffing with your left hand, round the meat filling with the tiger's mouth in your left hand, and then dig it out with a spoon.

14. Put enough vegetable oil in the pot, after the oil temperature is 6 hot, put in the meat meatballs, and turn the heat to medium heat at this time.

15. Fried meatballs.

Ingredients: 2 steamed buns, 100 grams of beef, 1 egg, 50 grams of shrimp.

Excipients: a small amount of salt, 10 ml of oyster sauce, a small amount of Sichuan pepper powder, an appropriate amount of soybean oil, 5 ml of sesame oil.

Preparation of dry croquettes:

1. Chop the beef and shrimp into a puree and put them in a small basin, then beat an egg into the small basin, the steamed bread is the leftover steamed bread from the previous day;

2. Cut the steamed buns into cubes;

3. Put a small amount of salt, oyster sauce, sesame oil and Sichuan pepper powder into the meat filling, and then stir well in one direction;

4. Put the minced meat into the diced steamed buns;

5. Mix the diced steamed bread and the meat filling well;

6. The ball is formed into a ball of consistent size, not too big or too small;

7. Put soybean oil in the pot and the amount should be more;

8. When the oil temperature rises to 7, put the meatballs into the oil and fry them;

9. Fry until the surface turns light yellow, remove the meatballs with a colander;

10. Put the first fried meatballs on a plate;

11. Increase the oil temperature, and then put the balls that have been fried for the first time into the oil and fry them for the second time;

12. When the surface of the balls turns a darker golden yellow, remove the balls;

13. Croquette method.

Croquettes are not particularly complicated, as long as you grasp the proportion of materials, pay attention to the oil temperature when frying, you can easily fry fluffy, crispy and fragrant meatballs, today share an old practice of fried beef meatballs, the old people at home have used it for many years, every time it is not enough to eat, only need to add 1 more steamed bun to 1 pound of meat, the fried meatballs are hot to eat crispy on the outside and tender on the inside, and they will not be hard for 3 days, whether they are eaten directly or boiled, the taste is excellent, and the practice is shared with everyone.

Deep-fried beef meatballs.

Ingredients used: 2 kg of beef, 1 kg of sweet potato starch, 4 eggs, 2 steamed buns; 1 handful of Sichuan peppercorns, 2 tablespoons of five-spice powder, 1 piece of ginger, 1 tablespoon of chicken essence, appropriate amount of salt.

Step 1: This traditional croquette old practice, mainly used more steamed bread, the dosage is 1 pound of meat with a steamed bun, the steamed bread here is a relatively large handmade steamed bread, if it is a small steamed bun, you can put a few more, steamed bread mainly plays a fluffy, crispy role, fried meatballs will not be hard for a few days, cold is also delicious. After the steamed bread is broken, soak it in warm water to soften and crush it.

Step 2: Heat the iron pot, put in a handful of peppercorns, fry over low heat until fragrant, the peppercorns are slightly blackened, put the fried peppercorns on the board, and roll them out with a rolling pin for later use.

Step 3: Pour the sweet potato flour into a basin, beat in 4 eggs, soaked steamed buns, Sichuan pepper powder, more ginger paste, 1 tablespoon of baking soda (5 grams of five-spice powder, 1 tablespoon of chicken essence, add about 2 tablespoons of salt according to personal taste, and mix all of these.

Step 4: Pour the ground beef filling into a basin, add about half a bowl of water, mix evenly with your hands, taste the taste is not suitable, you can increase or decrease the seasoning appropriately. If it is too salty, you can add a little sugar to adjust it, mix it thoroughly, and prepare the croquettes.

Step 5: In the process of getting the meatballs, when the oil temperature is burned to 60% hot, you can turn off the heat first, put all the meatballs into the pot, turn to medium heat and start to fry the meatballs, fry until the meatballs are brown and yellow, and you can get out of the pot when there are fewer bubbles in the oil pot, so that the fried meatballs are crispy on the outside and tender on the inside, and they will not be hard for a few days, and they are very delicious.

- Lao Jing said -

To summarize a few key points about fried meatballs::

1. You can't just use starch, the starch will be very hard when cooled, and adding an appropriate amount of steamed bread can play a very good fluffy role, and it will be crispy.

2. Add a small amount of baking soda to make the balls fluffy and firm, crispy and soft, but remember to do less and not more, otherwise it will be bitter.

3. The croquettes must pay attention to the heat, the heat can be small but not big, the outside is paste, and the inside is not cooked, especially when the croquettes are down, the operation of turning off the fire is the safest.