In the process of frying meatballs, what ingredients must be prepared?

It is necessary to prepare bay leaves, pepper, seasoning, light soy sauce, oyster sauce, soy sauce, chicken essence, monosodium glutamate, meat, and ginger The meatballs made with these ingredients are very delicious, and many people like to eat them very much.

Generally, what needs to be prepared is pork belly, light soy sauce, dark soy sauce, chicken essence, oyster sauce, green onion, ginger, garlic, starch, and finally put it in the pan and fry it until golden brown and you can eat.

The ingredients that need to be prepared are pork, green onions, starch, eggs, soy sauce, dark soy sauce, chopped green onions, coriander, salt, monosodium glutamate, chicken essence, and Sichuan peppercorns.

Ingredients: 1000 grams of pork puree, 6 eggs.

Excipients: ginger, a small amount of shallots, an appropriate amount of salt, 9 grams of cooking wine, 1 teaspoon of cooking wine, an appropriate amount of white pepper, 30 grams of corn starch, 10 grams of oyster sauce.

Preparation of fried pork meatballs.

1.Prepare all the ingredients, you can buy ready-made pork puree or buy pork yourself and come back to chop, I chopped this by myself.

2.Make ginger juice, cut the green onion into sections, add salt, pepper, eggs, cornstarch, cooking wine, and stir together in a clockwise direction.

3.Stir until about 2 minutes, add 30 ml of water, and continue to stir in a clockwise direction, about 3 to 4 minutes.

4.Pour half a bowl of water, put in two spoons of starch, prepare a small soup spoon, set aside, and later you need to use a small spoon to dig the meat puree into the oil pot, every time the spoon is dug up, you need to put it in the starch water bowl, so as to prevent the spoon from sticking to the meat puree.

5.Pour in salad oil and heat over high heat.

6.When the oil temperature is about seven minutes hot, first get a very small meatball and put it in to test the oil temperature, and put the meatballs in to splash to indicate that the oil temperature is more appropriate.

7.The meatballs should be put in one by one along the side of the pot, do not turn it over with a spatula, you can use bamboo chopsticks to gently scratch it to prevent the meatballs from sticking together, and the color of the first place can be put out with chopsticks.

8.Fried meatballs control the oil and get out of the pan! The fried meatballs are crispy on the outside and tender on the inside, very delicious, and can be stored in the refrigerator for a week, can be used to make braised meatballs, or can be put in when making soup, there are many ways to eat it.

1. Ingredients: 500 grams of pork leg meat peeled, 200 grams of water chestnut, 300 ml of oil, one egg, 20 ml of rice wine, 5 grams of salt.

Second, the production method:

1. Wash the road, peel it, chop it for later use.

2. Chop the pork into meat filling, put it in a basin, knock in the eggs, add salt and rice wine.

3. Stir in a clockwise direction until sticky.

4. Then scoop up the pork with your hands and keep beating it into the basin until the pot is still firmly stuck to the bottom of the basin and will not fall.

5. Add all the crushed water chestnuts and stir again until sticky.

6. Heat enough oil from the pan.

7. Scoop up the pork and roll out a smooth round ball.

8. After the oil temperature is 7 minutes hot, turn to medium-low heat, add the meatballs one by one and turn to high heat.

9. Fry until golden brown, then remove from the pan.

10. Done.

The preparation of fried meatballs is simple.

Teach you how to make fried meatballs, the ingredients are exquisite, sweet and sour, crispy on the outside and tender on the inside!

How to make fried meatballs and ingredients, buy pork and chop it into meat filling, cut green onion and ginger into shreds and then chop it, mix it with the meat filling, add some salt, light soy sauce, monosodium glutamate and some starch and stir evenly, heat the pot and pour in the oil, and put the meatballs into the pot with a soup spoon to fry until golden brown.

The ingredients for fried meatballs are oil, salt, Sichuan peppercorns, green onions, ginger, and you can also add starch, light soy sauce, salt, pepper, and chicken essence according to your preference. In addition, during the beating of the meat, always stir in one direction, and add the right amount of eggs when preparing the minced meat to make the croquettes more fluffy. <

The ingredients for fried meatballs are oil, salt, Sichuan peppercorns, green onions, ginger, and you can also add starch, light soy sauce, salt, pepper, and chicken essence according to your preference. In addition, during the beating of the meat, always stir in one direction, and add the right amount of eggs when preparing the minced meat to make the croquettes more fluffy.

There are many friends in the Lunar New Year, who like to fry lotus root boxes at home, fry meatballs to eat, go out after frying for a few days, stir-fry when eating, or put them in the dishes to burn, which are particularly delicious, but do you know friends? Chinese New Year's Eve fried meatballs, is it starch or flour? In fact, they were all wrong.

Today, I'm going to share with you the right way to do it.

<> these balls are crispy on the outside and tender on the inside, golden in color, and do not become soft after a long time. First buy fat meat seven lean meat three belly a catty, grind into meat, and then put a large spoon of water in the pot, Sichuan pepper and ginger pot boil green onion ginger Sichuan pepper water, pour in the meat and stir fully, if you put green onion and ginger directly, it is easy to fry black, and then put some salt, chicken essence monosodium glutamate, 13 aromatherapy marinated for 5 minutes for later use.

Now, that's a crucial step. Starch or flour for pies? Read on to find out.

Then put two steamed buns, moisten them in clean water, crush them into the meat, add steamed buns and fry the meatballs, which will be crispy and not easy to soft. Then put two pieces and two pieces of cornstarch to increase the firmness of the balls, because if you only put steamed buns, the fried balls are easy to loosen although they are crispy on the outside and tender on the inside. Friends this time you know, Chinese New Year's Eve fried meatballs, must be matched with steamed buns and cornstarch, so that you can have the best of both worlds, fried meatballs, crispy and tender on the outside and not soft on the inside.

Then we start to lose our frying, pour oil into the pan, the oil temperature is up to 60%, then turn on a low heat, squeeze the meat into the meatball pan with your hands, fry until the final design and then scoop it out, the hot oil temperature rises to 70%, and then fry the oil in the pan on the outside is crispy and soft, golden and crispy, you can scoop it out, eat it directly, dip it in the egg broth, or put a little while cooking, it tastes very fragrant. If you can't learn, I've also summarized the following two production points, please join me**. When to fry meatballs with starch or flour on New Year's Day?

The answer is very simple, we must use steamed bread and cornstarch, this combination, to have the best of both worlds, steamed bread can make the ball more crispy and not soft, starch can increase tendons, so that the taste of the ball is not loose, you must remember Oh.

It is better to put starch in the fried meatballs, so that the fried meatballs are crispy on the outside and tender on the inside, and if you put flour, the meatballs will feel a little dry and hard.

"The answer is very simple, you must use steamed bread and corn starch, this kind of matching, is the best of both worlds, steamed bread can make the meatballs more crispy and not soft, starch can increase gluten, so that the taste of the meatballs is not loose, you must remember it.

Meatballs are best fried in starch so that the meatballs are crispy on the outside and tender on the inside. But with the addition of flour, the meatballs will feel a little dry and not tasty. So when making croquettes,

Meatballs are a kind of small food that can be fried and eaten directly, with a crispy taste and a very crispy taste. So, what heat do you need to fry meatballs? Do you use high or low heat for croquettes?

Do you use high or low heat for croquettes?

For the first time, use medium heat, the oil temperature should not be too high, and the purpose is to fry well. After frying, remove it, turn on high heat, and fry it at high oil temperature for a second time, this time the purpose is to force out the excess oil in the food. Put enough oil in the pan, fry the meatballs on low temperature and remove them when they are half-cooked, and when all the meatballs are half-cooked, then fry them in the pan until golden brown and ripe.

How to fry tofu meatballs.

Ingredients: 300g tofu, 150g pork, 50g black fungus

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of starch, 2g of pepper, 3g of sesame oil

1. Cut the pork into small pieces and put them in a food processor.

2. Add black fungus and add a little sesame oil.

3. Turn the handle of the blender by hand, and it will soon be filled.

4. Add cooking wine, pepper powder, sesame oil and salt, stir well together, and marinate for a while.

5. Drain the old tofu and mash it with a spoon.

6. Add starch and mix well.

7. Pull a piece of tofu puree by hand, press it into a slice shape with the palm of your hand, and add the meat filling.

8. Slowly knead the tofu slices into round balls and form balls.

9. Put vegetable oil in the pot to make you hungry, heat it to 6 hot, and add the tofu meatballs.

10. Fry the skin to golden brown, remove and drain the oil.

Tip 1: Tofu puree is very plastic, try not to make the tofu skin too thin and do not expose the meat filling.

2. It's good to eat hot pot, and you can also use chicken soup to make a dish to eat.

3. It's best to buy that old tofu with less moisture.

Tips for frying meatballs.

Deep-fried meatballs are a home-cooked dish that can be enjoyed by all ages.

Pay attention to the fried meatballs, the meat puree must be made by hand, and the meat puree ground out by the meat grinder has no fragrance; The ingredients added when chopping the balls must be complete.

Pay attention to the heat when making croquettes, heat the oil over high heat, and turn to medium heat for croquettes, otherwise the croquettes fried on high heat will be pasted on the outside and not cooked on the inside, this is the skill of making fried croquettes.

You can also add an appropriate amount of vegetables to the meat puree, so that the fried meatballs have a soft texture. This dish must have a good grasp of its taste, and the first time you cook it, you may make the taste very salty.

Ingredients: 500 grams of minced pork.

Excipients: 2 cloves of garlic, 1 piece of ginger, 1 shallot, 1 2 teaspoons of pepper, 6 teaspoons of cornstarch, 1 2 teaspoons of five-spice powder, 4 teaspoons of soy sauce, 1 teaspoon of sesame oil, appropriate amount of salt, 1 egg.

1. Add minced ginger, minced garlic, chopped green onion and egg to the minced meat.

2. Add soy sauce, corn starch, salt, sesame oil and pepper and mix well, then stir well.

3. Add water to the pot and bring to a boil, squeeze out the meatballs with the tiger's mouth, put all the squeezed meatballs in the pot, and then boil on high heat for about 6 minutes.

4. Drain the meatballs and drain the water.

5. Add an appropriate amount of water, soy sauce, five-spice powder and cooking wine to the pot.

6. After boiling, add the meatballs, and after boiling for a while, add water starch to thicken.

7. Finally, sprinkle with chopped green onions, remove from the pot and put on a plate, and the meatballs can be made.

I think you should still use starch, because starch will make the meatballs taste more chewy. The correct way to make it is to put the meat puree into a pot first, then put some starch, put some eggs, stir well, then put a small amount of salt, put in some chopped green onions and coriander, and then stir this side when it is elastic, put it in the pot and fry it.

I think it's better to put starch on the croquettes; First of all, add soy sauce, black, pepper, salt, sugar, and egg mixture to the minced pork and beef, stir together, add chopped onion and breadcrumbs to stir, then knead into balls of the same size, and then put them in the oil pan and fry them until golden brown.

I think starch should be used, because the quality of starch is better, which can make the meatballs taste better, the correct way to make it is to mix the meat filling, and then add the flour and add an appropriate amount of water to stir into a dough, and then knead it into balls and fry it in the pot.