The home cooked method of croquettes, the home cooked method of croquettes

Mix the noodles (put the 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 thinner as shown in the figure), and the noodles should be mixed for 30 minutes to ensure that the baking powder fully functions.

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Put oil in a pan. Pay attention to the high temperature of the oil, and ensure that the balls are placed in the pan and expand immediately.

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Use a spoon to put the noodles in the pan, don't put too much at a time, and fry them.

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Fry it to this extent, and it's ready to be plated.

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2. Put it in the oil pan, the oil temperature should not be too high when frying, and when it floats, fry it until it is golden;

3. When the balls are served, a low fire must be turned on to prevent the balls from being eaten before and after, which are different in color and raw and cooked;

Cornmeal balls] characteristics - golden color, fluffy and crispy.

Material preparation: Ingredients] 200 grams of cornmeal.

Ingredients: carrots, flour, 100 grams, eggs, green onions.

Seasoning] 2 grams of salt and sugar.

10 grams of condensed milk, 3 grams of yeast, 30 grams of rice wine.

How to make it] ——

Step 1: Ingredients We prepare half a washed carrot, cut into cubes, prepare 200 grams of cornmeal, 100 grams of flour, beat an egg, add 2 grams of salt, a little sugar, 10 grams of condensed milk, condensed milk supermarkets are sold, you can also use milk powder cheese instead, 3 grams of yeast, 30 grams of rice wine, promote fermentation, a little aluminum-free baking powder, mainly play a fluffy role, and the family can do it without putting it

Step 2: Add a little warm water to stir the batter, stir until there are no gnocchi, add warm water again, mix into a viscous batter, pour in diced carrots, stir well, and use plastic wrap.

Cover, seal and ferment for 1 hour, the batter is fermented to make the fried meatballs more fluffy and crispy

Step 3: After 1 hour of adjustment, the batter has been significantly bulged, and there are small bubbles inside, stir gently to expel the air inside, then pour in an appropriate amount of chopped green onions, add a little flour, and stir until the filling forms a ball, which is easy to form

Step 4: After the fried filling is ready, we start to fry the meatballs, burn the oil in the pot, the oil temperature is fifty percent hot, turn to low heat when the oil surface is slightly smoking, grab a handful of batter, squeeze it into balls at the tiger's mouth, put it in the pot, and stick a little water on your hands when you put down the meatballs to avoid sticking your hands

Step 5: Stir gently out of the pot to prevent the meatballs from sticking to the bottom of the pot, keep frying on low heat for about 5 minutes, after all the meatballs float up, turn them often to let them be evenly heated, and the surface of the meatballs can be fished out when they are golden brown

[Material].

300 grams of minced pork, minced beef, half an onion, appropriate amount of oil, salt, sugar, a pinch of black pepper, 1 egg, 200 grams of breadcrumbs, 2 teaspoons of soy sauce.

Method] 1Finely chop the onion, sauté in a pan until fragrant, then remove.

2.Beat the eggs into egg liquid and set aside; Stir together minced pork and beef with soy sauce, black pepper, salt, sugar and egg mixture.

3.Stir in the fried chopped onion and breadcrumbs, then knead into balls of the same size, and fry in a pan until golden brown.

Croquettes are a snack that is divided into vegetarian meatballs and meatballs. The ingredients used include minced pork, 300 grams of minced beef, half an onion, appropriate amount of oil, salt, sugar, a little black pepper, 1 egg, 200 grams of breadcrumbs, and 2 teaspoons of soy sauce.

Ingredients: 1000g of pork filling (three fat and seven lean), 5g of soybean paste, 20g of light soy sauce, 5g of dark soy sauce, 15g of cooking wine, 15g of salt, 2g of ginger powder, 2g of five-spice powder, 2g of sugar, 2 green onions, 50g of water, 33g of corn starch.

Steps: 1. Chop the pork into minced meat or ground into minced meat, add thirteen spices, ginger powder, sugar, salt, light soy sauce, dark soy sauce, cooking wine, and mix well.

2. Chop the green onions and cut them into sections, soak them in 50 grams of water, soak them for 10 minutes, remove the green onions, pour the water into the corn starch, and turn them into water starch.

3. Pour the water starch into the meat filling and mix well, (do not stir excessively, do not whip vigorously, so as not to affect the crispy taste on the outside and tender on the inside).

4. When the oil pan is heated for 5 layers, squeeze the meat filling into meatballs and put them in the oil pan, fry them over medium-low heat until the color of the meatballs will be slightly darker, but not browned.

5. Re-frying: Burn the oil to 6 into a hot grip on high heat, fry the fried meatballs again, until golden brown, you can take them out, drain the oil, and the refried meatballs have a crispy shell and are very delicious to eat directly.

6. Dry croquettes can be made more at a time, and those that can't be eaten can be frozen in the refrigerator, and can be baked in the oven at 200 degrees for 5 minutes when eating.

Dry fried meatballs

Ingredients:

350g pork (leg), 2 water chestnuts, 2 eggs, 1 ginger, appropriate amount of dried shrimp, 1 2 tsp salt, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp Sichuan pepper powder, 1 tsp pepper, 2 tbsp shrimp oil.

Method:

1. Peel the meat of the front legs, cut the fat and lean meat into small pieces, mix and chop slightly, enlarge the basin, add salt, light soy sauce, oyster sauce, Sichuan pepper powder, pepper powder, eggs, minced ginger, sea rice and stir to strengthen, or adjust the filling according to personal taste, marinate for about 30 minutes.

2. Chop the horseshoe and add it to the meat filling, mix well, take an appropriate amount of meat filling by hand, and then beat it repeatedly in your hands until it is firm, then knead it into a round ball, and arrange it on the plastic wrap for later use.

3. Preheat the air fryer to 180 degrees for 5 minutes, and drain the meatballs into the fryer or frying plate.

degrees, 12 minutes, remove in the middle and turn over. After frying, you can pour out the excess oil at the bottom of the plate and continue to fry the next plate.

Umami meatballs

Ingredients:

400g minced pork, 1 egg, 2 shallots, 1 tablespoon starch, 1 teaspoon salt, 1 3 teaspoons chicken bouillon, 1 tablespoon oyster sauce, 1 2 teaspoons sugar, 2 tablespoons water starch.

Method:

1. Beat the eggs, add the egg liquid, chopped green onion, starch, water, salt and chicken essence to the pork filling, and mix well.

2. Use chopsticks to whip in one direction until the meat filling is elastic (the key to the deliciousness of the meatballs lies in whether you put enough effort into stirring: high frequency, long time, consistent direction, and sufficient strength).

3. Put the meat filling into the palm of your hand and hold it into a fist, and then squeeze out the meatballs from the tiger's mouth; Place on a plate and steam in a steamer for 20 minutes.

4. Pour the steamed soup into the wok, add oyster sauce and a little sugar, add a little water starch to thicken it, and pour it on the meatballs

Pearl balls

Ingredients:

200 grams of minced pork, 200 grams of glutinous rice, 150 grams of bean dregs, 1 egg, half a carrot, appropriate amount of green onion, appropriate amount of ginger, a little wolfberry, 3 grams of sugar, 20 ml of light soy sauce, 2 grams of salt, 20 ml of cooking wine.

Method:

1. Soak the long glutinous rice for about 2 hours in advance.

2. Add minced green onion and ginger to the meat filling, then add cooking wine, light soy sauce, sugar and salt to taste.

3. Add the finely chopped carrots and bean dregs and stir well.

4. Knock in an egg.

5. Stir vigorously in one direction until it is strong.

6. Wear disposable gloves on your hands, pinch together a small portion of meat puree, and rub it round.

7. After that, roll a circle in the soaked glutinous rice to evenly wrap the meatballs with a layer of glutinous rice.

8. Put it in a small steamer or on a plate.

9. Add enough water to the pot, put the steamer in it, bring to a boil over high heat, turn to medium-low heat and steam for about 20 minutes.

: Croquettes are divided into vegetarian meatballs and meatballs. In my memory, every year ago, my mother always sorted and put away the things that my father bought from the big market a year ago, which was bacon, fried sugar flowers, and fried a lot of vegetarian meatballs. Let's learn how to do it!

Material: Main material

750 grams of minced pork.

Excipients

1 egg, 2 steamed buns

Seasoning

Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of starch, appropriate amount of five-spice powder, appropriate amount of vegetable oil.

Preparation of croquettes

1.Three points fat and seven points lean pork filling, add five-spice powder, cooking wine, light soy sauce, salt and stir evenly and marinate for a while.

2.Peel the steamed buns and roll them into crumbs for later use.

3.Add starch to water to make starch water for later use.

4.Add minced green onions, ginger and an egg to the marinated meat and stir well.

5.Add starch water and bread crumbs. (Adding bun crumbs will make the meatballs softer, and adding starch water will make the meatballs more tender).

6.Stir with chopsticks in one direction until vigorous.

7.Put oil in a pan and heat it to 70%.

8.Put a bowl of water on the side of the pot, wet your hands, (so that the squeezed meatballs are smoother) grab a handful of meat filling with your left hand, squeeze out a round meatball from between your index finger and thumb, and use your right thumb to scrape the meatballs and put them in the oil pan.

9.Fry in a pan until golden brown and cooked through.

1. Prepare ingredients: steamed buns, carrots, vermicelli, flour, etc.

2. Remove the skin on the steamed bun, break it and soak it in water, knead it into a relatively cleverly empty and finely chopped paste, filter out the water filial piety, and then wash the carrots, chop them, scald the vermicelli with boiling water to soften, chop them, and then cut the green onion and ginger into minced pieces for later use.

3. Pour all the cut ingredients into the soaked steamed buns, then add pepper, salt and chili powder to taste, stir slightly and then add a type of dough flour, and stir well again.

4. Add oil to the pot, when it is hot, squeeze the mixed ingredients into small balls one by one, put them in the oil pan and fry them, and then take them out to control the oil when they are golden brown, so that the delicious fried noodle balls are ready.

To make the family version of croquettes, you need to prepare 1000 grams of pork filling, a small section of green onions, a small piece of ginger, an appropriate amount of salt, 5 grams of Sichuan pepper powder, 5 grams of white pepper powder, 200 grams of sweet potato starch, and an appropriate amount of cooking oil.

To make dry croquettes, you can use fat and thin foreleg meat and plum blossom meat, with a fat-to-lean ratio of 3 to 7, and the meatballs taste the best. Put the pre-processed meat filling in a basin, add an appropriate amount of salt, 5 grams of Sichuan pepper powder and 5 grams of white pepper powder, and mix the meat filling until it is sticky. Add an appropriate amount of water to the pot, then add an appropriate amount of chopped green onions, shredded ginger, then add a small amount of peppercorns and star anise, cook on high heat for 5 minutes, cook out the fragrance of spices, and pour it out to cool.

Put 200 grams of sweet potato starch in a basin, add an appropriate amount of water to boil in step 2, dissolve the starch, and stir until the yogurt is thick and thin.

Follow-up process

Add the adjusted batter to the meat filling, then grab the meat filling, fully grasp the batter and the meat filling and mix evenly, then add about 40 grams of cooking oil, start to mix again, mix the meat filling, batter and cooking oil well, and the meat filling of the croquettes will be adjusted. Add an appropriate amount of cooking oil to the pot, wait until the oil temperature is heated to 50%, turn the heat to medium heat, then pinch a handful of meat filling in your hand, squeeze out the balls with the tiger's mouth, peel off with a spoon, put them into the oil pot, and put more meatballs in turn.

In the process of croquettes, keep medium heat to ensure that the meatballs are cooked thoroughly inside and out, and fry the meatballs containing ants until they are shaped and mature. The oil temperature in the pot is burned to 70% heat again, and the fried meatballs are refried in the pot and buried on the side, and the re-frying time is about 30 seconds, and the skin of the meatballs after re-frying is more crispy and the color is better. The croquettes made in this way have a crispy crust and will not soften after a long time, and they are full of flavor when you bite into it, which is particularly delicious.