How to make meatballsDeep frying, how to make deep fried meatballs

How to fry meatballs:

1. Chop the pork into minced meat, about 600 grams. 2. Soak the dried shiitake mushrooms, wash them and cut them into small pieces, cut the carrots and chives into small pieces, and cut the ginger into minced pieces. Mix the minced meat, minced ginger and vegetables together, add cooking wine, salt, soy sauce, sugar, corn starch, sesame oil, chicken powder and stir well, then add 40ml of water, stir well in one direction to let the water be fully absorbed, then add 40ml of water, and stir well.

4Add the egg mixture, stir well, and let stand for 40 minutes. 5. Heat the pan with oil, heat it over high heat until you can quickly bubble up with a little minced meat, squeeze the minced meat into balls, fry it in the pan until the surface is golden, and pick it up first.

Preparation of fried pork meatballs.

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.

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

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

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.

Pour in salad oil and heat over high heat.

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.

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.

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.

In winter, I like to eat all kinds of meatballs, radish meatballs, coriander meatballs, lotus root meatballs, tofu meatballs, meatballs, etc., especially in Xuzhou, close to the end of the year, every household wants to fry some meatballs, fry some crispy lotus, fry some hemp leaves and other food, both snacks and cooking, adults and children like it. And for the children, of course, the favorite is the meatballs, the meatballs are crispy on the outside and tender on the inside, you can eat several directly, and put a few noodles, soup, and porridge in it, which are also particularly soft and delicious, and a bite is full of juice.

Today, I'm going to share how to make fried meatballs.

Change the ingredients.

Minced meat. 500 grams.

Egg. 1 pc. Salt. 2 grams.

Cornstarch. 2 tablespoons.

Bean curd. 150 grams.

Light soy sauce. 20 grams.

Oyster sauce. 10 grams.

Green onion and ginger water. 80 grams.

Ground white pepper. 2 grams.

Allspice. 2 grams.

Method: Read step by step.

Prepare the pork filling and tofu, shred the green onions and ginger, soak them in water for a while and squeeze out the green onion and ginger water for later use.

Add green onion and ginger water to the minced meat, and stir the minced meat in one direction until the water is completely absorbed. Add pepper, allspice, light soy sauce, oyster sauce and salt.

Continue to stir the meat filling in one direction, stir out the gelatinous meat filling until it becomes fluffy, add an egg and 2 tablespoons of cornstarch.

Then add the crushed tofu and continue to stir, or you can grab the meat filling and throw it into the basin, the stirred meat filling is particularly elastic.

When the oil temperature is 50% hot, use the left hand to squeeze out the meatballs, put them in the oil pan, and fry them over low heat.

Fry until the meatballs are golden brown on the surface, remove the oil. Fry all the meatballs first.

Finally, change the heat to high heat, raise the oil temperature to 90% hot, pour in all the meatballs and fry for 1 minute, so that the outer layer of the meatballs is not only crispy, but also can force out a part of the oil. After frying, remove the oil and you're good to go.

Precautions. 1. Use green onion and ginger water instead of green onion and ginger, which not only removes the smell and increases the fragrance, but also makes the color of the balls golden and not black.

2. Do not pour all the seasonings into the meat filling at one time to stir, which is not only laborious, but also affects the taste of the meatballs.

3. The meatballs are fried at a low heat throughout the whole process and then re-fried to ensure that the outside is crispy and tender on the inside, and the re-frying not only does not absorb oil, but also forces out the excess oil on the surface of the ingredients when it is fried at low temperature for the first time.

The steps are as follows:1. Add cooking wine, soy sauce, oyster sauce and eggs to the meat filling, and stir well in one direction.

2. Chop the green onion and ginger, add five-spice powder and sesame oil to the meat filling, peel and chop the lotus root, add it to the meat filling, and stir well.

3. Heat the wok with oil over high heat, turn to medium-low heat when there are bubbles around the next chopsticks, and add the meatballs.

4. You can hold a spoon in one hand and scoop it up along the wall of the container, and hold a flat spoon in the other hand for shaping.

5. Fry over medium-low heat.

Materials. Pork filling 1 pound.

1 steamed bun.

1-2 eggs.

Salt, chicken essence, thirteen spices to taste.

Cooking wine, light soy sauce to taste.

Starch to taste.

Minced ginger to taste.

Preparation of crispy fried meatballs.

Peel off the skin of a steamed bun and soak it in water for a while. Soak until there is no hard core in the middle of the steamed bun. (The ratio of steamed bread and meat filling is 1 steamed bread: one pound of pork filling).

How do you make fried meatballs delicious? Grab the tofu by hand, add diced ham, carrots and onions, beat an egg, add various seasonings and flour, and fry until golden brown.

Wash the spinach in boiling water, blanch it, cut it into sections, cut the vermicelli into sections, mix the oyster sauce and salt chicken powder and thirteen spices to make balls.

The meatballs are loved by children in this way, and they are simple and delicious.

The super simple home-cooked tofu meatball recipe is loved by the family.

First chop the meat that is nine thin and one fat and put it in a basin, chop some ginger and put it in the meat, add some water and stir in one direction, then add light soy sauce, cooking wine, dark soy sauce, oyster sauce, salt, thirteen spice starch and stir well, you can rub the round balls and fry them.

Wash the meat first, stir it, put some seasonings, salt, chicken essence, pepper, cooking wine, peppercorns, and then some flour, and stir well.

Go and search for it, there's everything!

How to make fried meatballs:

Ingredients needed: 200g of the tip of the buttocks, 3g of salt, 7g of soy sauce, 10g of yellow sauce, 80ml of green onion and ginger water, 50g of corn starch, 500ml of oil.

1. Slice the tip of the front buttocks, then shred, then cut into cubes, chop into meat puree, and put it in a basin. Add the yellow sauce (wet), salt, and soy sauce (dark soy sauce) to the minced meat and stir well.

2. Cut half of the green onion into green onion segments, 3 slices of ginger, pat loose with the back of a knife, then pour in 80ml of water and soak for 10 minutes to make green onion and ginger water. Pour the water from the green onion and ginger into the filling three times and stir well.

3. Pour the cornstarch into the mixed meat filling at one time, stir it evenly with chopsticks first, and then grab it vigorously with your hands for 1 minute to make the meat filling strong.

4. Sit oil in the pan, and when it is hot, make the meat filling into small balls and put them in the oil pan in turn, please note that when frying the croquettes, always use high heat.

5. Put all the meatballs into the pot, fry them until they are set, and remove the oil.

6. Reheat the oil in the pot again, when 7 is hot, then pour all the balls into the pot, all the balls are discolored and the whole oil pan is brought down, and the balls are not fished out, just soak in the hot oil, which is called "squatting pot" in the jargon, "squatting" for about 30 seconds, and then put on the heat again.

Until all the meatballs are fried to jujube red. During the period, you should use a colander to stir the meatballs in the pot constantly, and you should also use a colander to scoop up the meatballs from time to time, and then take them off in the colander, so that if you repeat it several times, the texture of the meatballs will have a loose and crispy feeling, and then you can take out the oil.