How do you make fried meatballs crispy on the outside and tender on the inside?

Fry twice. Fry the meatballs at a low oil temperature, then remove them, raise the oil temperature again, and then put in the meatballs and fry them again.

The fried meatballs are crispy on the outside and tender on the inside, keep in mind "2 put 2 don't put it", the meatballs are fried and crispy and fragrant! 2 refers to the water and cornstarch, and 2 does not refer to chopped green onion and soy sauce.

Prepare 1500 grams of pork, six eggs, 500 grams of northern tofu, an appropriate amount of flour, an appropriate amount of corn starch, a green onion, a piece of ginger, a little sesame oil, an appropriate amount of stock, and an appropriate amount of salt First, choose the pork lean meat filling, chop the green onion and ginger into minced pieces, add an appropriate amount of stock and salt, stir evenly and marinate for ten minutes Second, beat in the eggs and mix thoroughly, add a little sesame oil, add a little starch first, add flour one by one, and mix it evenly with your hands while adding flour Third, heat more oil from the pot, after the oil is hot, grab a handful of stuffing with your left hand, Squeeze out the small balls with the tiger's mouth, put them in the oil pan and fry them, and fry them until they are cooked.

When making minced meatballs, add some milk and baking powder to the minced meat, which can make the minced meat more delicate and fluffier and crispier in appearance.

Dry croquettes are made with pork filling, seasonings added, and then small balls made one by one, and made using the cooking technique of dry frying. The finished product is crispy on the outside and tender on the inside, put one in the mouth, it will make a "squeak" sound between the lips and teeth, and quickly loosen, the appropriate amount of starch is dissolved with water, and adjusted into a certain concentration of water starch. Pour the water starch into the meat filling in batches and stir quickly in the same direction until all the water starch is completely absorbed and the meat filling is strong.

If such meat balls are fried in the pot, then the taste is the effect of crispy on the outside and tender on the inside, the second sister thinks that the steps of making this meat balls are relatively simple, only need to make the pork into minced pork, and then we can mix the pork and water starch, and then, we take an empty bowl and pour it into cooking wine, oyster sauce, beat 2 eggs and stir them into egg liquid and pour them into the stirred minced meat! Add the prepared salt, cornstarch and pepper to the minced meat and stir in the same direction!

Then we can add the prepared seasoning to the meat filling, oyster sauce, cooking wine, thirteen spices, light soy sauce, dark soy sauce. Then we cut the prepared lemon and squeeze the lemon juice into the meat filling, so that we can better remove the smell of the meat foam is to buy pork and ask the store to help with the machine to crush it, I don't like to eat hand-chopped meat foam made of meat balls, I always feel that I will eat fat meat in one bite, and add ginger foam and eggs to the meat foam. Add the peppercorns.

Wash the pork and chop it into a filling, mince the ginger, mix with cooking wine, starch, salt, pepper, and beat in two eggs. Then stir in one direction until it is strong. Method 1 Add eggs, minced ginger, cooking wine and salt to the pork filling, then pour in water starch, stir with chopsticks in one direction, add some cold boiled water while stirring, mix well, and make balls with a diameter of 3 cm.

Raise the oil temperature a little more (about 190°), pour in the meatballs and fry them quickly; After raising the oil temperature again, pour in the meatballs and re-fry them again and quickly remove them, after 2 or 3 times of re-frying, the meatballs become very crispy on the outside and tender on the inside.

This is the oil that needs to be seven or eight percent hot, and it can be burned for a period of time so that the oil can volatilize, so that it is particularly delicious and crispy.

It should be coated in egg wash before frying, then breadcrumbs, and then fried in a pan.

There are three tips for fried meatballs to be crispy on the outside and tender on the inside, first of all, you should choose meat that is three parts fat and seven points lean, and don't be too fine when chopping. Then when frying in the pan, fix the shape with a spoon. Finally, do not turn immediately after putting into the pot, use high oil temperature to solidify and then flip.

Croquettes are a food that many families will make during the holidays, there are meatballs and vegetarian meatballs, and the texture is crispy and tender inside after frying. But many people's croquettes are not crispy, not to mention, they will fall apart as soon as they are placed in the oil pan, and they will become hard after being stored in the refrigerator overnight. So how do fried meatballs be crispy?

1.Croquette meat is very important, and it is best to choose pork with 3 points of fat and 7 points of lean meat. Once the pork is cleaned, start chopping the meat.

Remember not to cut it too finely to keep the pork chewy. Add the minced pork to the egg whites, ginger, light soy sauce, salt, cooking wine to taste, stir well, and marinate for about 10 minutes.

2.Mix the marinated pork and tofu, add some chopped green onions, stir well with chopsticks until sticky, then add water to the starch to make water starch, pour into the meat sauce, and stir while pouring. Don't pour too much water starch at one time, otherwise the meat paste will be too thin and difficult to take care of.

3.The squeezed meatballs are coated with egg wash and rolled into a ball with breadcrumbs or dry starch to make the meatballs crispy on the outside and tender on the inside. Put more oil in the pan, and after 7 minutes of heating, put the wrapped pork balls into the pan one by one.

4.Don't blanch the meatballs when they are just placed, wait for the meatballs to form slightly, and then gently push them away with a colander to let the balls heat evenly and the color will be more uniform. When the surface of the balls is fried to a slight yellow, remove them and drain the excess oil.

Turn the heat again and fry the meatballs again in the pan until the surface is golden brown.

Chop the prepared pork into minced meat, then put it on a plate, add a little cooking wine, thirteen spices and pepper, a pinch of sugar, stir in one direction, then add 1 2 eggs in it, then add a pinch of salt and mix in one direction. Stir and pour it off and you're ready.

Knead the prepared breadcrumbs or leftover steamed bread into steamed bread crumbs, add them and stir well, and finally add a little starch. Starch is relatively viscous and does not soften easily. Remember not to put flour.

When it feels a little dry, you can put some beer or water in it, mix it until the meat filling sticks to your hands, and you can mix it into a dough.

Adding starch to the croquettes can make the meatballs not easy to loosen, and it can also increase the taste of the meatballs, which will make the meatballs very soft and chewy, but there is no need to add starch, you can also add some breadcrumbs appropriately. But don't add flour, because such meatballs are sticky to eat.

Here's how to make croquettes smooth and tender:1. Sichuan pepper water: Add a handful of Sichuan pepper and a bowl of water to the pot, boil for two minutes on low heat, pour the Sichuan pepper water into the bowl after cooking, add a handful of green onion and ginger, and squeeze out the green onion and ginger juice with your hands after cooling.

2. Ground the pork into minced meat, add two overnight steamed buns and stir into minced pieces, pour them into the minced meat, and then mix evenly without grasping them by hand. Pour in green onion and ginger water and stir well, add an appropriate amount of salt, 13 spices, pepper, then beat in two eggs and mix evenly, then add a tablespoon of cornstarch and flour and mix well with your hands again, and finally add a little cooking oil and stir well.

3. Add an appropriate amount of cooking oil to the pot, put the squeezed meatballs into the oil temperature at 40% heat, fry them on medium heat until they are set, take them out, raise the oil temperature again, pour the fried meatballs into the pot and fry them for about five minutes, all the meatballs become golden and crispy, and you can take them out when they float up.

Ingredients: 250g pork. Excipients:

1 egg. Appropriate amount of seasoning salt, appropriate amount of ginger, appropriate amount of starch, appropriate amount of coriander, appropriate amount of five-spice powder, appropriate amount of vegetable oil. Preparation of fried meatballs 1

Chop all the ingredients. 2.Mix well in a large bowl and add starch, salt, and five-spice powder.

3.Leave the minced meat for a while to taste. 4.

Put enough oil in the pan and fry the meatballs on low heat. 5.When it is half-cooked, take it out, and when all the meatballs are half-cooked, then put them in the oil pan and fry them until golden brown and ripe.

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If you want to make the meatballs tender and elastic, you should pay attention to the preparation of the meat filling, as well as the use of eggs and starch, and the meatballs should be chopped very finely, and some green onions and ginger should be added to chop together when chopping, and a little water can be added when chopping the meat filling, and the meatballs will be very elastic when chopping.

When adding water to the meat filling, it should be added in batches;

Be sure to add a little starch so that the meatballs will be smooth and tender;

Every time you add seasoning to the meat filling, you must stir it vigorously, so that the pork meatballs will be boiled, and when the meatballs are cooked, they must be cooked in a pot under cold water, otherwise the meatballs will fall apart as soon as they go down.

The tips for making fried meatballs crispy and delicious are as follows:

1. Prepare ingredients: 1000 grams of pork filling, a small section of green onions, a small piece of ginger, an appropriate amount of salt, 5 grams of Sichuan pepper powder, 5 grams of white pepper powder, 200 grams of sweet potato starch, and an appropriate amount of edible Buxiao oil. To make dry croquettes, you can use fat and thin front leg meat and plum blossom meat to make the best meatballs.

2. Put the pre-processed meat filling in a basin, add an appropriate amount of salt, 5 grams of Sichuan pepper powder and 5 grams of white pepper powder, grasp and mix the meat filling, and mix the meat filling until it is sticky. Add an appropriate amount of water to the pot, then add an appropriate amount of chopped green onions, shredded ginger, then add a little pepper and star anise, cook on high heat for 5 minutes, cook out the fragrance of spices and pour it out to cool.

3. Put 200 grams of sweet potato starch in a basin, add an appropriate amount of water to boil in Step 2 to cool, dissolve the starch, and stir until the yogurt is thick and thin batter. Add the adjusted batter to the meat filling, then grab and mix the meat filling, fully grasp the batter and the meat filling and mix evenly, then add about 40 grams of cooking oil, start to grasp and mix again, and mix the meat filling, batter and cooking oil well.

4. Add an appropriate amount of cooking oil to the pot, wait until the oil temperature is heated to 50%, turn the heat to medium heat, then pinch a handful of meat filling in your hand, squeeze out the balls with the tiger's mouth, peel off them with a spoon, put them into the oil pot, and put more balls in turn.

5. Keep medium heat in the process of frying the meatballs, ensure that the meatballs are cooked thoroughly inside and out, and fry the meatballs until they are shaped and mature. The oil temperature in the pot is burned again to 70% hot, and the fried meatballs are re-fried on the side, and the re-frying time is about 30 seconds, and the skin of the meatballs after re-frying is more crispy and the color is better.

Ingredients: 300g of pork belly, appropriate amount of breadcrumbs, appropriate amount of ginger powder, appropriate amount of pepper, appropriate amount of corn starch, appropriate amount of sesame oil, appropriate amount of chicken juice, one egg white, appropriate amount of salt.

Steps: 1. Prepare and put a group photo.

2. Stomp the meat and chop it into minced meat, add egg white, salt, lead ginger powder, sesame oil and pepper and stir in one direction.

3. If the meat filling is too thin, add Huaiqi into the appropriate cornstarch, and the meat filling is dry and wet, you can refer to the figure. Once stirred, let stand for 10 minutes.

4. Pinch the minced meat into a baby and take the meatballs and gently wrap them in the breadcrumbs.

5. Cook the oil until it matures, add the breaded meatballs and fry them. When frying meatballs, reduce the heat to low.

6. Fry until golden brown and pull out. The crispy meatballs are ready.