Is flour or starch used to fry meatballs, and flour or starch is used to fry meatballs?

Cooking steps:1Prepare 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.

Cooking Tips:

1: The pork should be three parts fat and seven points lean, so that the meatballs taste good. 2: The taste of each house is different, so the amount of salt is controlled by yourself! 3: Be careful not to drip water into the pot when croquettes, it will splash oil, dangerous!

Hello! When I fry meatballs, I use half flour and half starch, and the key is to be sure to put eggs, because the fried meatballs are charred on the outside and tender on the inside, which is very delicious.

I think it's better to use starch to make the meatballs more tender and juicy, so I think it's convenient for everyone to make their own at home.

The starch is good, adding starch when frying meatballs can first play the role of marinating the meat filling, maintaining the umami and tender taste of the meat, and secondly, it can play a role in bonding, so that the meatballs will not fall apart on the way to frying.

It is better to use starch, the meatballs fried with starch are very soft and nutritious, while the meatballs fried with flour are harder.

Of course, starch is used, and the starch fried meatballs are more tender and delicious.

Croquettes with flour and cornstarch.

1 to 1 each. Ingredients: 250 grams of minced meat, half a carrot, 50 grams of coriander, one egg.

Excipients: 1 2 teaspoons salt, 2 tablespoons light soy sauce, chicken essence.

1 teaspoon, 20g chopped green onion, cooking wine.

1 tablespoon, 1 2 teaspoons sugar, 3 tablespoons cornstarch, 3 tablespoons flour, 1/2 fluttershy.

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.

Put starch because the starch is very sticky, and it can easily combine with the meat on the meat and will not fall off.

This should be prepared according to the corresponding proportions, flour and starch are needed, stir them to thicken, wrap them in meatballs and fry them.

I think the starch will be smoother.

Starch, because the starch tastes particularly good, and it is fragrant and crispy.

with starch. Prepare the main ingredients: 300g beef.

Prepare the excipients: appropriate amount of dry starch, 3g of salt, 7ml of cooking wine, 5ml of soy sauce, half of an egg, 7g of green onion, 5g of ginger.

Preparation of fried beef meatballs:

1. Wash the beef with water and chop it into minced meat with a knife. (You can also use a food processor) <>

2. Finely chop the ginger and green onion into minced pieces and set aside.

3. Put the minced beef filling into a bowl, add salt, minced green onion, minced ginger, half an egg and cooking wine, and stir the minced meat vigorously in one direction for 5 minutes.

4. After the meat filling is stirred, add an appropriate amount of dry lake.

5. Continue to stir for a few minutes to make the meat filling elastic, and then you can start the croquettes.

6. Heat the big pot and pour the oil, change to low heat when the oil temperature is 60% hot, grab the stirred meat filling with your hands, and squeeze out the meatballs from the tiger's mouth.

7. Put a spoon into the pan and start frying the meatballs.

8. When the meatballs are fried to golden brown, use a colander to remove the surface and sprinkle sesame seeds.

9. The meatballs are fried, and the finished product is shown in the picture below.

Chinese New Year's croquettes, using flour, using starch is not right, teaching you to do this, it is too fragrant.

It is best to add starch and flour to stir the croquettes together, because the starch can not only make the meat more tender, but also play a role in binding, so that the croquettes will not loosen when they are fried. If only one kind of flour is used, the meatballs will have a hard texture, and the meatballs tend to loosen and form a lump during the frying process, so it is better to add up starch and flour for the croquettes.

It is best to put some flour, which is relatively good, you will find that after putting flour is particularly nutritious, and the taste is particularly hard, and the whole taste will find that it is particularly chewy.

Put the starch and stir well in one direction, you can stir for a few more minutes, so that the meatballs will not fall apart, and they will be more delicate.

Starch should be added, and starch should be added to the fried meatballs to make the meat more firm, and it will be crispy on the outside and tender on the inside, which will be particularly delicious.

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.

The croquettes are good with water and starch, and after adding them, they should be cooked for a long time to keep the meat fresh and tender. The starch should be adjusted with water to make a wet dough powder, and the added dough powder should be appropriate, if the shrinkage in the oil pan under the balls becomes smaller, it is less dough powder; If it rises, it is a lot of powder. In this way, adjust the amount of dough according to the situation.

The correct addition is to add 100 grams of starch per 500 grams of filling. It is better to use sweet potato starch instead of flour. When frying, fry it first, take it out and use a spoon to hit the crack to deflate, and then fry it again.

Ingredients: 500g minced meat (pork, fish, beef). Ingredients: 5 grams of salt, 10 grams of oil, 1 egg white, a little water starch, 10 grams of green onions, minced ginger, cooking wine, pepper.

Method: 1. It is best to chop the minced meat by yourself, and the meat minced by yourself has a smoother taste than the meat beaten by the machine. Pork and beef should be picked off the fascia of the meat, first cut into thin slices, then cut into shreds, and then cut into diced meat, so that it is easier to rot when chopped; It is best to use the meat on the back of the fish, first remove the big bones of the fish, and cut it into thin slices along the texture of the fish, (it is better to scrape the back of the knife along the grain, but this operation is not very realistic at home) and also chop into minced meat.

2. Chop the minced meat, first add 2 grams of salt and beat, salt is the key to making strong meatballs, hit some strength, and then slowly add other ingredients, and keep drawing circles in one direction until you feel the resistance, it's about the same, which takes about an hour.

3. Pinch the minced meat with the palm of your hand and squeeze out a ball at the tiger's mouth.

4. After the meatballs are squeezed out, pat on the dry powder and fry them thoroughly in the pot. The oil temperature of the croquettes should not be too high, feel the heat on the oil with your hands, and put the croquettes on medium and low heat to fry thoroughly.

It's just a simple croquette, but it stumped many people, and some people said that the fried croquettes were not only not crispy, but also didn't taste good.

There are also people who struggle with whether to put starch or flour when fried meatballs. In fact, when we fry meatballs, we only need to keep in mind the "2 put 2 don't put it" technique, and we can easily make delicious meatballs, which are charred on the outside and tender on the inside, crispy and delicious. Today, I will teach you the correct way to operate.

3 put 2 don't put the skill].

When frying meatballs, remember to put 3, that is, put pepper water, starch and steamed bread crumbs. Sichuan pepper water is used to remove the smell of the meat filling, which is much better than cooking wine. Putting starch instead of flour on the croquettes will not only make them crispier but also less likely to loosen the meatballs.

Adding an appropriate amount of steamed bread crumbs will also make the meatballs more crispy.

2 do not put refers to not put green onions and flour, many people like to put green onions to season when croquettes, in fact, there is no need to put when fried meatballs, after putting it will make the meatballs taste very strange. You can't put flour either, you only need to put starch, and the flour will make the meatballs soft in texture.

Ingredients for fried meatballs: foreleg meat, salt, sugar, pepper, oyster sauce, sesame oil, ginger, Sichuan pepper, starch, steamed bread crumbs, cooking oil.

1. When we fry meatballs, it is best to choose the front leg meat, I personally think it is the best to fry it. And don't choose too skinny, 2 fat and 8 thin can be, and it will be more fragrant to fry it with a little fat.

2. Prepare another bowl of warm water, put the peppercorns in it and soak them, so that the soaked pepper water can be used for a while. After buying the pork, it is cleaned and then ground into a meat grinder. Next, we pour the soaked peppercorn water into the pork filling little by little and whip it vigorously.

3. Cut the ginger into minced ginger, then put it in the pork filling, and then we start to adjust the filling. Add salt, sugar, pepper, oyster sauce and sesame oil to the minced pork and mix well. You can put one egg on or without it.

4. Prepare a piece of leftover steamed bread overnight, the dry and hard kind, and then rub it into steamed bread crumbs. Then prepare an appropriate amount of starch, pour all the steamed bread crumbs and starch into the pork filling, and mix well.

5. After this is ready, you can come to the croquettes below. We first pour oil into the pan, then heat, after the oil temperature rises, we put the meat filling in the tiger's mouth, squeeze it into a round ball, put the ball in the pot and start frying. Once it has been browned, it can be removed from the oil.

When croquettes, many friends like to add half of cornstarch and half of flour, in fact, most of this ratio is a commercial meatball recipe, flour and cornstarch are relatively cheap, which can greatly reduce costs, but the taste of fried meatballs is not too good; If you want to be crispy and delicious, it is best to use sweet potato starch, because the viscosity of sweet potato starch is relatively high, and it is resistant to high temperatures.

Prepare the ingredients: 500 grams of pork filling, 100 grams of sweet potato starch, appropriate amount of green onion and ginger water, salt, chicken essence, white pepper powder, Sichuan pepper powder.

Preparation steps Add an appropriate amount of green onion and ginger water to the gram of sweet potato starch to dilute the starch into a yogurt-thick batter.

2. Add salt, chicken essence, white pepper and Sichuan pepper powder to the meat filling, stir in one direction, and stir the seasoning evenly.

3. Pour the diluted starch water into the meat filling, stir in one direction, and stir the meat filling vigorously.

4. The oil temperature in the pot is about 50%, take a ball of meat filling in the left hand in the hand, squeeze out the balls with the tiger's mouth, then peel them off with a spoon, put them into the oil pot, put more than a dozen balls at a time, fry them until golden and ripe.

5. The oil temperature in the pot is 60% hot, put in the meatballs and fry them again, fry them until golden and crispy, and then remove the oil.

It is recommended to use starch and flour stirring together.

Starch and flour are common ingredients in life, the two are used together to wrap the meatballs when they are fried, among which starch can make the fried meatballs more crispy and tender, and they taste more delicious, while flour can increase the viscosity of the meatballs, and they will not loosen during the frying process, so it is recommended that starch and flour are used together when making croquettes.

How much starch and flour do you need to put in croquettes.

Just follow the 1:1 ratio.

Many people will wonder if when making meatballs, calculate the proportion, so how much starch and flour to put in it, what is the ratio of starch and flour, in fact, the ratio of starch and flour is very easy to grasp, generally according to the ratio of 1:1, you don't need to put too much, as long as it is according to the amount of balls.

Do you need to put yeast in croquettes.

No, you don't. Under normal circumstances, you can not put yeast when croquettes, because yeast is mainly used to ferment food, and croquettes generally do not need to be fermented, only need to add some starch and flour to them, so croquettes do not need to put yeast.

Can flour be croquettes on its own.

Yes, but it is not recommended.

You only need to add flour when you fry the croquettes, because this can make the croquettes not loose, but because the flour is more sticky, mainly your own flour, then it will cause the meatballs to be not crispy and affect its taste, so generally when the croquettes are fried, it is also recommended to add some starch to them, which can make the fried meatballs more crispy and delicious.