If you want the croquettes to be crispy on the outside and soft on the inside, which ingredient to a

If you want to be crispy on the outside and tender on the inside, you can choose three points of fat and lean meat, add an egg when adjusting the filling, and then stir the filling in one direction, so that the balls are tender and smooth.

Soda and eggs, soda plays a fluffy role, and eggs make food more tender.

Speaking of croquettes, it must be a must-do dish for Chinese New Year's Eve dinner, fried croquettes are charred on the outside and tender on the inside, with a strong aroma. But when someone fried the croquettes, the fried croquettes were not crispy and mushy! So why is that?

Ingredients: pork, peach crisp, light soy sauce, cooking wine, green onion and ginger, flour, pepper, hen egg.

Method:1Pork is chopped into a filling, and the fat and thin are more delicious.

2.Mix the juice below, put the green onion and ginger slices into the juicer, add some water, beat it into juice, and strain it with gauze.

3.Put the peach cake in a plastic bag, roll it out into slag, and set aside.

4.Put the minced meat in a basin, add light soy sauce, cooking wine, pepper, and then beat it vigorously, and stir it in one direction.

5.Then add salt to it, beat an egg, add the peach crisp and flour, and stir vigorously.

6.Heat the oil, heat it for 7, knead it into balls with the tiger's mouth, and fry it in the pan.

7.Perform a second re-frying, put in the balls and fry them for 30 seconds.

Croquettes are a favorite delicacy of everyone, and adding some garlic will make them taste even more delicious.

When croquettes, don't add flour directly, you can add some lotus root, which is more crispy, and the meatballs are crispy on the outside and tender on the inside, which is very delicious.

The correct way is to coat the flour and starch on the basis of a layer of egg liquid, so that the fried meatballs are crispy on the outside and soft on the inside, and they are particularly fragrant to eat.

When croquettes, do not add flour and starch, and replace them with steamed buns and tofu, which will not taste doughy at all.

I don't know if you want to fry meatballs or vegetarian meatballs.

Generally, fried meatballs are fried with fat and lean meat 4 to 6, this ratio to fry, so that the fried meatballs, golden brown, and the taste is also very delicious, if there is more lean meat, it will be very bad to eat, if there is too much fat, fried out is not very formed, it is also very oily to eat, it is difficult to eat.

I think if you want to fry meatballs, you need to pay attention to the following aspects:

If the oil temperature is too hot, the surface of the meatballs will be easy to fry black, and the inside will be undercooked, if Juventus is too low, the meat will stick together, and it may fall apart.

One of the ways is to squeeze the meatballs directly with your hands, and one hand to catch them with a spoon and put them into the oil pan, and the other way is to use your hands to directly form a round shape.

When you tie it for the first time, you only need to set the shape, you don't need to fry it to golden brown, and you can fry it with a leaky spoon while frying it, and wait until all the meatballs have been fried once, and then fry it again and again, you can fry the color to golden brown, so that the fried meatballs are both beautiful and delicious.

There is also the last point is the method of meatballs selection, pork must choose the front leg meat of the pig, such meat is relatively tender, again, the proportion of meatballs is fat four lean meat six.

In fact, in addition to meatballs, radish meatballs are also very delicious. However, when the radish balls are fried, the shape should be beautiful and delicious, and you still need to understand a little, whether to pickle them first? Or soak first? In fact, these two are not the most critical.

Put the cut radish in the water, add an appropriate amount of salt and vinegar, and stir evenly with chopsticks, so that the radish can be promoted into the radish to achieve the effect of pickling, so that the pickled radish will not be bitter, and it will not be the radish excessive loss of water, resulting in the shape of the balls fried is not very good.

The first thing you should do is to fry the meatballs in a pan until golden brown and crispy, and then add your favorite condiments. Starch should be added.

You can add some starch to the croquettes. Starch should be added so that the meatballs become very tender.

Croquettes need to be made of pork, after marinating in advance, add flour and egg whites to hang the batter, and then hold them into balls by hand, so that the fried will be crispy on the outside and tender on the inside, and starch should be added.

Summary. You <> kiss

There are many types of croquettes, including pork balls, fish balls, lotus root balls, radish balls, etc., but the most common is pork balls. Seemingly simple croquettes, in fact, it is not so easy to make, the following summarizes some tips for fried meatballs to share with you, master these skills, wrap you up to fry the meatballs crispy on the outside and tender on the inside, so that you are satisfied! Prepare the ingredients:

One pound of pork filling (let the seller help grind it a little finer), ginger, peppercorns, star anise, and chopped green onions are rinsed with hot water and cooled for later use.

How to make croquettes crispy on the outside and tender on the inside.

You <> kiss

There are many types of croquettes, including pork balls, fish balls, lotus root balls, radish balls, etc., but the most common is pork balls. Seemingly simple croquettes, in fact, it is not so easy to make, the following summarizes some tips for fried meatballs to share with you, master these skills, wrap you up to fry the meatballs crispy on the outside and tender on the inside, so that you are satisfied! Prepare the ingredients:

One pound of pork filling (let the seller help grind it a little finer), ginger, peppercorns, star anise, and chopped green onions are rinsed with hot water and cooled for later use.

Strictly choose lean meat and fat meat in a ratio of 7:3, too fat and too lean will not work. Add minced ginger to the minced meat and add the water. (It is best not to add chopped green onions to the meat filling of croquettes, as chopped green onions are too easy to fry and affect the taste).

Stir the minced meat in one direction and beat the water in. (In this way, the fried meatballs will be very tender inside) Master these tricks, the fried meatballs are crispy on the outside and tender on the inside, and then add salt, light soy sauce, oyster sauce, thirteen spices, and white pepper and continue to stir well in one direction.

Finally, crack in two eggs and some cornstarch and stir until strong. With these tips, the fried meatballs are crispy on the outside and tender on the inside, so fragrant that the stirred meat filling is wrapped in plastic wrap and left for half an hour to let it fully absorb the flavor.

Smear oil on your hands, grab a handful of meat filling in your hands, squeeze it into balls with a tiger's mouth, peel it off with a small spoon, and fry it in an oil pan. Master these tricks, the fried meatballs are crispy on the outside and tender on the inside, and when the croquettes are too fragrant, they should be cooked on medium and low heat throughout the whole process, the fire is too big, the fried meatballs are cooked on the outside and the inside is not cooked, and the fried meatballs will taste old if the fire is too small.

Fry all the meatballs over medium-low heat until golden brown and take them out. With these tips, the fried meatballs are crispy on the outside and tender on the inside, and they are so fragrant that the fried meatballs can be eaten directly, and they can be fried, stewed, and boiled, which is particularly convenient.

If you want to be crispy on the outside and tender on the inside, some people add starch and some people add flour to teach you the right way to do it

Croquettes are a traditional delicacy in China, which is more common in the northern region, and compared with the watery croquettes in the south, the croquettes have a crispy taste and taste more fragrant. The fried meatballs can be eaten directly, or they can be used to make braised meatballs, sweet and sour meatballs, or a good ingredient for shabu-shabu and stewed vegetables. In many areas in the north, there will be a few meatballs on the table during the New Year's holidays, symbolizing auspicious reunion and being loved by people.

My grandfather is a chef, I have been very fond of eating my grandfather's croquettes since I was a child, the outside is crispy and the inside is tender, the more I eat, the more fragrant it is, every time my grandfather makes croquettes, I can't help but eat them on the side, it is really delicious and I can't stop.

In fact, the method of croquettes is not as difficult as imagined, just add a few simple seasonings, master the techniques and skills, and you can make croquettes that are crispy on the outside and tender on the inside. Without further ado, I will share with you the croquette method that my grandfather has used for decades.

---croquettes]--

Ingredients: 500 grams of pork hind leg, a handful of shallots, two star anise, 2 grams of dried Sichuan peppercorns, a little ginger, an appropriate amount of salt, 5 grams of Sichuan pepper powder, 5 grams of white pepper powder, two eggs, and an appropriate amount of corn starch.

Steps: 1. Add an appropriate amount of water to the pot, cut the shallots into segments and ginger into slices after the water boils, then add two star anise, 2 grams of dried peppercorns, cook over high heat for 2 minutes, and then put it out to cool for later use.

2. Wash and peel the hind leg meat, cut it into small pieces first, then chop it into minced meat, put it in a basin, add an appropriate amount of salt and stir well, so that the meat filling can absorb the salt.

3. Then add about 3 taels of pepper water to a pound of meat filling, stir while adding water, and let the meat filling completely absorb the water. Adding peppercorn water can not only remove the fishy smell of the meat filling, but also make the meat inside the fried meatballs more tender.

4. After adding water, start seasoning, add 5 grams of Sichuan pepper powder and 5 grams of white pepper powder, and continue to stir well. When seasoning the minced meat, do not add chopped green onion and soy sauce, which are particularly easy to fry and affect the appearance and taste of the meatballs.

5. Then add two more eggs, an appropriate amount of cornstarch, stir the meat filling in one direction, and stir the meat filling until it is strong. croquettes, preferably with cornstarch, are fluffy and crispy; If you add flour, the meatballs will have a dry and hard texture.

6. Add an appropriate amount of cooking oil to the pot, heat the oil to about 50% hot, turn the heat to medium heat, take a ball of meat filling in your hand, squeeze out the balls with the tiger's mouth, and then peel off with a small spoon and put it into the oil pot.

7. If the speed of the meatballs is slow at the beginning, don't fry too much at a time, keep the medium heat throughout the whole process, and fry the meatballs until the surface is golden and set, and then remove the oil.

8. After all the meatballs are fried, raise the oil temperature in the pot to 70% hot, put all the meatballs in the pot and re-fry them aside, the re-frying time is about 15 seconds, fry until the skin is crispy, and then remove the oil.

The croquettes made in this way can be eaten directly, crispy on the outside and tender on the inside, and the more you eat, the more fragrant they become; You can also put it in the refrigerator for freezing, and you usually make sweet and sour meatballs, braised meatballs, shabu-shabu, and stewed vegetables, which are all good.

Croquettes are also a very delicious delicacy, usually children also like to eat very much, because croquettes, its outer layer of skin is crispy and fragrant, very cute, when at home will often make croquettes, there are many ways to make croquettes, so we can also choose to eat their favorite Youchi stupid dishes to croquettes.

First, the oil temperature of the croquettes is also very important.

There are many people whose fried meatballs are not so crispy and soft to eat, because their meatballs are not fried and too tender, which will lead to that kind of result.

Second, the croquettes must be fried repeatedly with high oil temperature.

If you want to eat a very crispy and delicious meatball, you must put the meatballs in and fry them when the oil temperature is 80 degrees, and then re-fry them a second time after frying, so that the fried meatballs are crispy and delicious.

3. If you want to eat crispy meatballs, you have to fry them older.

If you want to eat crispy meatballs, you can fry them in oil for a longer time, so that the fried Danwang meatballs will be older and taste very crispy and fragrant.

Croquettes are relatively simple, as long as you master the skills inside, everyone can fry crispy and delicious meatballs, we can choose to use your favorite vegetables to tie meatballs, and you can also fry some green vegetable balls in life, because children don't usually like to eat greens, you can chop up the greens and use them to fry meatballs, so that children are rushing to eat, very good.

In autumn, you can also choose to use radish to croquettes, radish croquettes, which are also particularly delicious, our fresh radish is chopped, and then squeeze out the water in the radish, and then put it in a container, put some flour on it and use some salt, and then fry it in the pot, so that the fried radish croquettes are also very delicious. If you have friends who like to eat, you can learn to cook it yourself at home, which is simple and delicious.

First of all, when chopping the meat filling, add an egg to take the green clear, which is more moist and moist, and the fried meatballs will be softer, and then put it into a hot oil pan to talk about the sensitive noodles will be crispy on the outside and tender on the inside.

An air fryer can be used. Make the balls that come into the sea, and they can be hail, so that they are crispy on the outside and tender on the inside. It can also be fried in an oil pan. You can brush the inside of the pot with a layer of oil first. When the oil temperature is relatively high, you can put it in the pan. It is best to fry it twice.

When frying croquettes, the frying time must be a little longer, so that the meatballs look more golden on the outside and must be more tender on the inside.

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 points of 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.