How do you mix croquettes with noodles? What kind of noodles are used for croquettes

Hello, happy with this question!

Does croquettes mean meatballs?

Croquettes are a classic delicacy that we could only eat during the Chinese New Year when we were young.

Every family began to fry dried fruits with croquettes, but now eating this delicacy has become commonplace, and you can eat it whenever you want, and the production process is also very simple.

The main thing is that the batter is squeezed into a ball-like oil pan, fried repeatedly, crispy on the outside and tender on the inside, and the nutritional value is very high, usually there are meatballs and vegetarian balls, but the production is the same.

I'll share the method of croquettes on our side.

Ingredients: 1000 grams of pork hind leg, two eggs, appropriate amount of corn starch, appropriate amount of Sichuan pepper star anise, appropriate amount of green onion and ginger, salt, Sichuan pepper powder, white pepper powder, sesame oil.

Steps: 1. First cut the green onions into chopped green onions and put them in a bowl, then add a few star anise, twenty or thirty peppercorns, add hot water to soak, and let cool for later use.

2. Chop the pork into minced meat, try to chop it finely, and add some ginger to chop it together when chopping the meat filling.

3. After the meat filling is chopped, the next step is to adjust the meat filling: put the minced meat filling in a basin, first add 100 grams of chilled pepper water, and whip it vigorously in one direction with your hands to completely beat the water into the meat filling. (Beat pepper water into the meat filling, and the meatballs will be crispy on the outside and tender on the inside, and will not be dry.)

4. After the meat filling is completely watered, start seasoning, add an appropriate amount of salt, Sichuan pepper powder, white pepper powder, and sesame oil to continue to stir evenly. (A lot of people like to put some chopped green onions when mixing minced meat, which is not right.) Because during the process of frying at high temperatures, the chopped green onions can easily be fried, which will affect the taste of the meatballs.

Finely chopped green onions can be soaked in water with Sichuan peppercorns, and the soaked water can be beaten into the meat filling, which can also play a role in enhancing the flavor. ）

5. After the meat filling is well adjusted, beat in two eggs and an appropriate amount of cornstarch, stir well again, and stir until the meat filling is completely strong. (Adding eggs to the meat filling can increase the internal sticking power of the meatballs, making the meatballs easier to form, and can also increase its elasticity and nutrition.) Generally, one pound of meat filling plus one egg, this ratio is just right.

6. Sit oil in the pot, stir the meat filling in your hand, and easily squeeze out the balls with the tiger's mouth. Heat the oil until it is 60% hot, peel off the formed meatballs with a small spoon, put them in the oil pan, and fry them on medium heat throughout the whole process.

7. Fry the meatballs until the surface is golden brown, and control the oil after removal. The fried meatballs can be eaten directly, or they can be made into braised meatballs, meatball soup, stewed vegetables, and so on.

Put eggs, salt, baking powder, minced garlic and ginger in the flour, mix the noodles with warm water, the water should not be hot, and the noodles should be a little thinner.

First of all, we prepare the flour, add an appropriate amount of salt, a little chopped green onion, put in an appropriate amount of pepper, beat an egg, add water, add yeast, and form a thin dough, and let it rise until it is twice as large.

Add the flour to the yeast and stir well, pour warm water, knead it evenly into a dough and ferment, then cover it with plastic wrap, put it in a place with a high temperature, and leave it for two hours, so that the noodles that wake up and the fried meatballs are more crispy.

Vegetable meatballs should be made with flour, and the meatballs fried with flour are crispy on the outside and tender on the inside, charred and delicious, and suitable for frying.

3. The second re-frying can make the meatballs more delicious, and the re-frying time should not be too long, 20 seconds.

Summary. The dough can be made into croquettes.

The dough can be made into croquettes.

300 grams of flour, 200 ml of yeast chain, 1 egg, about 60 grams of carrot, 1 pepper, thirteen spices, 4 spoons of minced garlic, 8 cloves of sugar, 2 spoons of salt, 1 spoon of fish sauce, 1/2 spoon of oyster sauce, 1 spoon of oil, 10 grams.

Flour + yeast + eggs + water, stir into a viscous dough. Use a larger basin so that you can use the same container from the dough to the end. Stand tall hair cover to carry yeast twice the size, if it is hot and sour, add a little alkaline noodles.

Chop or shimmer the carrots and sprinkle with salt to remove the water Finely chopped garlic Add the carrots and garlic to the dough.

Thirteen spices should be more, because there is no meat in the meatballs, and the spices can be more fragrant; Then there is salt, sugar, fish sauce, oyster sauce.

After the seasoning is finished, you have to put the oil in, about two or three spoons for eating, it doesn't matter if you have more or less. After that, it's time to stir and melt.

Burn the oil until it smokes and change to the minimum fire Grab the dough with one hand and squeeze out the balls at the Hukou Tong fiber, and take a spoon in the other hand to scrape off the balls and put them in the oil pan.

Originally, the dough was mixed into a batter, but if you accidentally mix it into a dough, can you still make croquettes?

It's okay, you can.

Thank you. You're welcome ha.

How do you make noodles with meatballs? Do you want to make noodles? 1000 grams of flour, 300 grams of water, a shallot, a small amount of thirteen spices, a little refined salt, a small amount of chicken essence, and a small amount of baking powder.

We put the general flour into a basin, add 300 grams of water, and then add 20 grams of baking powder, 50 grams of refined salt, 50 grams of thirteen spices, a small amount of chicken essence, and then stir it until there is no raw gnocchi, and then knead it into a meatball shape, and then cut a shallot into powder and stir it inside.

If your batter is finer, then the temperature needs to be slightly higher, to burn to sixty percent hot, if the batter is harder, then the temperature rises to fifty percent hot, use the palm and ring finger to manipulate the size of the meatballs, the thumb manipulates the gloss of the meatballs, and then squeeze a meatball, take it or use a soup spoon, clamp it into the pot, and fry it slowly. After the meatballs are put into the pot, remember not to roll them immediately, first fry them until they are set, then scoop them up, then the temperature rises to seventy percent hot, and fry them in the pan again for one minute, so that the fried meatballs will appear brown and tender, and after frying until golden brown, we can take them up.

The proportion of flour and water is, this proportion of everyone must grasp the fried meatballs, the hard and soft level is on the line, and you also need to put some baking powder appropriately, so that the fried meatballs will be fluffy and soft, which we must remember. To fry this kind of meatball, you should only put a shallot in it and cut it into green onion segments, you don't have to put messy condiments, so the fried flavor is the best and most delicious, and it is also the favorite taste when I was a child. After the meatballs are put into the pot, they do not have to be rolled immediately, but after they are set, they will be scooped up and the oil temperature will be high, and then they will be fried again, so that the fried meatballs will have a browned and tender taste.

We all need to keep this in mind.

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Use hot noodles for croquettes.

Ingredients: 500 grams of pork filling, 15 grams of starch, appropriate amount of flour.

Seasoning: Appropriate amount of green onion, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of salt.

Preparation steps: 1. Prepare an appropriate amount of minced garlic and an appropriate amount of minced green onion.

2. Pour an appropriate amount of pork filling into a bowl, add an appropriate amount of flour, an appropriate amount of starch, an appropriate amount of pepper, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of minced green onion, an appropriate amount of minced garlic, and stir well.

3. Pour oil into the pot, use a small spoon to form the meat stuffing into balls, and fry them over low heat until the balls are cooked through.

4. Finished product. <>

Jujube balls are also an unexpected delicacy, there are still differences between the north and the south, the practice in southern Fujian is more complicated, and our north is relatively simple, delicious and easy to make, everyone can get started.

1) Soak the jujube in warm water, cut it with scissors to remove the jujube core for later use, beat the egg in the basin (see the measurement of the jujube) and beat it, add flour and starch (ratio 1:1), try not to use water, stir the batter into a thick yogurt, add a small amount of oil, put the pitted jujube meat in, grasp and mix evenly.

2) Heat the oil in the pot, the oil temperature is 50% hot, grasp the batter with your hands and shake it in the oil pan a little bit, fry it until crispy and remove it (you can try it out with a spoon). The delicious jujube balls are ready, so let's try them.

Method: 1. After soaking the jujubes, remove the pits, add two-thirds of the jujubes to milk to make jujube pulp, add flour baking powder, egg whites, sugar and stir and softer dough, add the remaining one-third of the jujube pieces, fry them at a temperature of four percent in oil, and then re-fry them. 2. Add hot milk jujube syrup to the glutinous rice flour, add sugar, form small balls, wrap red dates on the outside, and fry them.

Personally, I prefer glutinous rice flour to make red jujube balls, which are crispy on the outside and soft on the inside, sweet and delicious.

Personal opinion: fried jujube balls.

1: The date is split in two.

2) 1 egg, flour and starch ratio 2:1, plain milk and even, 3: put the dates and the mixed noodles into 6 oil temperature and fry at the beginning.

4: Remove 8 jujubes into oil and fry them again.

1: Prepare 1-2 eggs, flour, sugar, dates.

2) Put the dates, eggs and sugar together.

3: Add flour and stir well with hot water at about 40°C.

4) Heat cooking oil in a pot.

5: Use a spoon to determine the size of the meatballs, put them in a pan of oil, and fry them until the meatballs are golden brown.

Flour to taste.

Red dates: Appropriate amount.

Method steps.

Prepare eggs, flour, sugar, dates.

Put the dates, eggs, and sugar together, add the flour, and stir well with hot water at about 40 degrees.

Pour cooking oil into a pan and heat it.

Use a spoon to determine the size of the meatballs, put them in a pan of oil, and fry them until the meatballs are golden brown.

"Method of fried jujube balls and noodles: Ingredients Flour Appropriate amount Red dates Appropriate amount Method Step Prepare eggs, flour, sugar, jujube Put the jujubes, eggs, and sugar together, add flour, stir well with hot water at about 40 degrees Pour cooking oil into the pot, heat Use an edible spoon to determine the size of the balls in the oil pan, and fry the balls until golden brown. ”

Put the jujubes, eggs, and sugar together and add flour, stir well with hot water at about 40 degrees, pour cooking oil into the pot and heat it, use the edible spoon to determine the size of the meatballs, and fry them in the oil pan until the meatballs are golden brown.