If you want to make a deep fried croquette, how can you make it fluffier?

There are two keys to fried fluffy and crispy meatballs:

Add a little baking powder.

It is the key to making the meatballs fluffy, baking powder is generally used in making cakes and bread, as long as you choose "aluminum-free" baking powder when buying, and use it in moderation, it is not harmful to the body.

Mix in the breadcrumbs.

The key to making the meatballs crispy, instead of wrapping breadcrumbs on the outside of the marinated chicken like fried chicken, we can simply and rudely mix the breadcrumbs into the meatball batter. If you don't have breadcrumbs at home, maybe you can try getting leftover cookies and chips from your child.

If you break it and put it in, it will have the same effect.

Also, a combination of eggs and breadcrumbs, which can also make the meatballs fluffy and crispy.

In addition to this, pay attention to:

Don't put too much flour when croquettes, too much flour will make the meatballs very hard, generally add less flour to form a ball, if you use carrots to make meatballs, generally just dig out the fresh carrot moisture content.

It is better to wipe the shreds when croquettes, wrap the shredded carrots in gauze and hold the water, and then continue the following operation. However, sometimes carrots have lost some water during transportation and storage, so it is possible to make carrot balls without water. The ratio of the main ingredients when I use to fry carrot balls is:

2 carrots + 1 egg + 1 bowl of flour + 1/2 bowl of breadcrumbs.

And white radish, green radish and other meatballs are best to hold water after wiping the silk.

After wiping the silk, it is best to use a knife to chop the silk on the cutting board a few more times to make the silk not so long, otherwise it will affect the shape of the balls and the fluffy feeling of eating.

In addition, the croquettes should be fried slowly, and the oil temperature should be turned to low heat, and the meatballs should be lowered one by one, and when the meatballs are in the pot, the fire can be slightly larger. Because there is more oil and less balls at the beginning, the heat should be minimized, and as the balls gradually increase, the heat should be slightly increased. During the frying process, turn the meatballs slowly to ensure that all sides of the meatballs are evenly fried.

Eggs should be added to the croquettes, and a certain proportion of starch and flour should be added.

When making meatballs, put an egg in the filling and stir it clockwise, stir less white flour, add sweet potato flour, and the meatballs will be more fluffy!

When making croquettes, put a little less batter. Put a little more vegetables. Then put a little egg wash in it. The oil temperature should not be too hot, so that the fried meatballs are crispy on the outside and on the inside.

If you want to eat fluffy meatballs, first we have to prepare half a steamed bun with peeled skin, green radish, egg, green onion, salt, white pepper, flour, and baking soda. Rub the green radish into thin strips, add salt to the water, add the radish to blanch to control the moisture, add the steamed eggs, salt, white pepper, baking soda, flour, chopped green onions, corn oil and stir well. The oil temperature is 60 °C, fry slowly over low heat, fry until golden brown and take out, so that the fluffy and soft meatballs are ready.

Croquettes need to add lemon juice to the minced meat to remove the smell, you can also add some cornstarch to make the taste more tender, and you can also add a little sugar to enhance the flavor. If you want the meat to be more tender, you can add some egg whites to make the fried meatballs crispy on the outside and tender on the inside.

When we prepare the meatballs, we must add an appropriate amount of starch, add eggs and stir well, so that the meatballs will be particularly soft and very delicious.

Prepare the fat and thin pieces of meat, stir the meat, put the stirred meat filling into the basin, add the green onion and ginger, put in two eggs, and an appropriate amount of starch, stir evenly in one direction, you can stir for a while, so that the meat filling becomes stronger, and then add seasonings in turn, add according to personal taste, heat the oil in the pot, scoop the meat filling into a circle with a small spoon, put it in the pot, until the prince is slightly browned, and take it out.

I think the croquettes are the best fried with glutinous rice flour, which are not only fluffy but also very sticky. I remember when I was a child, my mother would stuff a little meat filling into the croquettes every time, and after they were fried, they and my sister rushed to eat them, and now I think about it and have an endless aftertaste.

To fry the croquettes and fluffy ones, you first need to add baking powder.

Let's take a look at the preparation of ordinary noodle balls, fluffy and delicious:

The first is the preparation of raw materials: 1000 grams of plain flour, 300 grams of water, a green onion, a little thirteen spices.

A pinch of refined salt, a pinch of chicken bouillon.

A pinch of MSG. A pinch of baking powder.

1. First of all, let's put the ordinary flour in 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 little chicken essence monosodium glutamate, and then stir it well until there is no raw gnocchi, which can be pinched into balls by hand, and then cut a green onion into fine pieces and stir in it.

2. Then we heat the oil in the pot, start to fry until the balls are fried, if your batter is finer, then the oil temperature should be slightly higher, to burn to sixty percent hot, if the batter is hard, then the oil temperature rises to fifty percent hot, use the tiger's mouth and index finger to control the size of the balls, thumb to control the smoothness of the balls, and then squeeze out a ball, with your hand or with a spoon, clamp it into the oil pot, turn on low heat and fry it slowly.

3. After the meatballs are put into the pot, remember not to turn them directly, first fry them until they are set, and then take them out, then the oil temperature rises to seventy percent hot, and fry them again for one minute, so that the fried meatballs will have a feeling of charred on the outside and tender on the inside.

Next is the key to making this croquette.

1. The ratio of flour and water is, this ratio should be mastered by everyone to master the fried meatballs, the softness and hardness are the best, and some baking powder should be put on an appropriate amount, so that the fried meatballs will be fluffy and soft, which we must keep in mind.

2. Fry this kind of home-cooked noodle balls, just put a green onion and cut it into green onions, don't put messy seasonings, so that the fried taste is the best and most delicious, and it is also our favorite taste when we were children.

3. After the meatballs are put into the pot, do not turn them immediately, remove them after setting, raise the oil temperature, and fry them again, so that the fried meatballs will have a tender taste on the outside and on the inside. We should also keep this in mind.

It is better to eat radish in winter and ginger in summer, and it is better to eat more radish in winter, radish contains mustard oil, amylase and crude fiber, which has the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis and cough and phlegm. But there are many people who don't like to eat white radish, feel that white radish has a spicy taste, green radish is nutritious, contains more calcium, phosphorus, iron and other minerals, contains less calories, more cellulose, radish has a good anti-cancer and anti-disease effect.

Radish balls are one of the classic specialties of Shandong Province and belong to Shandong cuisine. Rub the radish into thin strips, squeeze out the water, stir in flour, add chopped green onion and ginger and fry the radish balls until golden brown. As a kind of fried food, it appears all over the country, squeeze the water of the radish, put it in the radish with water, minced green onion, minced ginger, five-spice powder, eggs, starch, flour, stir into a viscous shape, and see that the shredded radish can be glued together by the batter.

The ingredients are different, and the names of fried radish balls are different in different places, and some places are called radish balls, and we call them radish balls here. The fried radish balls are different in different places, and the method is slightly different, some can add ginger, green onions, condiments, eggs, and flour. Add an appropriate amount of salt and thirteen spices to the shredded radish, beat an egg, add some breadcrumbs, then chop the celery leaves and shallots, stir well, and then add a small amount of flour many times, stirring while adding it, <>

Radish balls not only taste charred on the outside and tender on the inside, crispy and delicious, but also have the meaning of family unity and harmony, reunion and happiness. Radish balls can be said to be one of the must-have delicacies on the table of every family during the New Year's holidays. If you don't master the skills in the process of croquettes, it is easy to fry flat (deformed) or add more noodles to eat dough and hard, so it is the key to fry white radish balls to remove water, and secondly, if you want to make the fried meatballs fluffy and crispy, you also need a trick, when you are ready to fry, then stir all the ingredients evenly (water will come out after a long time), until the radish can be formed into a ball, the oil pan can be burned to 6 into heat, put in the balls, and fry slowly over medium heat until the surface is golden.

To fry the meatballs so that they will not get old, you must first control the temperature of the oil, try to choose medium heat and slow frying, and then re-fry twice.

After washing the radish and cutting it into shreds, then add salt and mix well, squeeze out the water after marinating for half an hour, shred the potatoes, put them in a basin, add eggs, salt, flour, mix well into a viscous paste, squeeze out a round ball-like shape at the tiger's mouth, and then scoop it up from the tiger's mouth with a small spoon, put it in a warm oil pot, and fry it slowly over low heat until the meatballs are yellow.

Method 1 of croquettes is bought and processed, and thawed first; 2Cut the frozen tofu into small pieces, then chop it and set aside, finely chop the green onion and garlic for later use; 3Then mix the frozen tofu with the minced meat and the onion and garlic, add some salty salt to taste, and put in an egg to make it softer and a little softer; 4. Then put a small amount of starch in the evenly mixed meat filling; 5 This is the final formed meatball filling; 6 Then put a lot of oil in the pot, burn it until 5 is hot, 7 one hand meat filling, one hand iron spoon, squeeze out one hand, scoop out a ball, put it in the oil pot; 8. Fry it until it is golden on the outside, insert it inside with chopsticks, and take a look, you can take it out when it is cooked.

Friends who love to cook must have made croquettes more or less a few times, right? Whether it is vegetables, fruits or raw pork, the ingredients can be fried into meatballs, the appearance design is beautiful and delicious, and the difficulty of making it is not very high, so everyone likes to make this dish.

But how can you make the croquettes more delicious, crispy and fragrant? There have been two methods here for a long time, one is to fry in flour and the other is to fry in starch. What is the right thing to do, you will understand with me!

When frying croquettes, do not fry them in the pan immediately, keep this little trick in mind, the meatballs are crispy and delicious.

Take radish balls as an example, first of all, we have to cut the basket into flocculents, and the knife skills are not very good can be replaced by special tools, and the length is as short as possible, so that it is easier to knead into balls. In order to get rid of the spicy taste of the radish, we should add a little salt to the radish strips, mix it completely, put it aside, and let it stand for more than ten minutes, so that the radish strips will be more delicious, crispy, and not easy to be bitter.

In addition to radish strips, we also need to use tofu and sesame peppers, raw eggs, etc., so why tofu instead of tapioca starch or something? Mainly because tapioca starch will make the meatballs sticky, and you will lose the crispness when you eat them; Tofu, on the other hand, can enhance the crispiness of the meatballs.

Before mashing the tofu, the tofu should be scalded with hot water, and the empty tofu is far from enough, if the balls are loose, they can be all pasted when they are put into the pot, and the wheat flour is just at this time. It is worth mentioning that adding wheat flour is not as casual and chic as everyone thinks, and everyone must add wheat flour from easy to difficult, so that it can be evenly proportioned.

After kneading, the radish balls will not fall apart, and it depends on everyone's craftsmanship whether they are kneaded round or flat. That's right, there's one important ingredient that hasn't been added yet, and that's breadcrumbs. Don't forget to buy breadcrumbs, you will only get some breadcrumbs on the radish balls after they are formed, and the meatballs will be fragrant and fragrant after they are fried in the pan, and the surface will show an attractive golden color, which is very appetizing.

Pay attention to the fact that all aspects need to be evenly covered with breadcrumbs, and if you don't prepare carefully in advance, it will jeopardize the appearance of the croquettes.

Temperature is also a very important factor in order to be successful, and many people have been eager to boil the meatballs, which is definitely not true. The croquettes must also be simmered, and they will be able to get out of the pan in a while, not that the longer they are fried, the better. After frying for the first time, slightly increase the temperature and fry the meatballs again so that the meatballs will be more crispy and tasty.

For those who don't like basket cloth very much, you can also change it to other foods, such as lettuce, but you must not forget to add one thing, and that is tofu. The key to the croquettes being crispy and crispy is actually that they are added to tofu, no one would have thought that tofu would have such a function, I don't know if people who read this article know how to make croquettes?

Don't fry the croquettes directly, be sure to wrap a layer of batter on the outside of the croquettes, so that they are more crispy and delicious.

Pork must choose fat and thin, too fat to eat a little greasy, no chewy, too thin to eat and too chai, fat and thin to eat taste better, although there are all kinds of meat grinders now, but meatballs are best chopped with a knife, so that it is more chewy.

Sichuan pepper water must not be saved, and it needs to be divided into three times, so that the meat filling can absorb more water, and the meat filling will be beaten until it has a gelatinous texture, so that it will be smooth and firm to eat, and the eggs can increase the tenderness of the meatballs.