How to fry meatballs, how to fry meatballs?

Method] 1: Clean the pork and chop it into a meat puree with a knife for later use.

2: Put the peppercorns in the water, boil until the pepper water changes color, let it cool and filter out the peppercorns and leave the pepper water for later use.

3) Peel a piece of ginger, mash it in a garlic mortar, then put a section of green onion and mash it into a bowl, add an appropriate amount of water, stir well, soak for half an hour.

4: Add a little salt to the pork puree, stir the chicken essence well, then let the pepper water cool, pour it into the pork puree, and stir until the pepper water is absorbed by the pork.

Take another dense gauze, pour the green onion and ginger water, filter out the slag, pour the green onion and ginger water into the meat filling, and stir again until the green onion and ginger water is all absorbed.

Adding Sichuan pepper water and green onion and ginger water can not only remove the fishy smell of the meat, but also play a role in enhancing the flavor and making the meat more tender.

5: Finally, add a little starch, not too much, too much will be hard, not delicious, just stir the starch well, don't beat back and forth, otherwise the taste will not be tender!

6: Heat the oil until it is 60% hot, squeeze in the meatballs and fry them, take them out after frying, after all the frying is done, put them back in the pot together, fry them slowly over low heat until the meatballs are golden and ripe, and then you can take them out!

The fried meatballs like this are golden in color, and they want to eat when they look at it, and when they bite into it, the skin is crispy and not hard, but the inside is tender and smooth, so children especially love to eat it.

Of course, you can fry more at one time, put it in the refrigerator and freeze it, and when you eat it, you can put some small rape, beat an egg, and make a meatball soup is also very good! If you like it, give it a try!

1. Fried meatballs have to choose the right fat and thin meat, beef and mutton are the same, generally 7 points of lean meat, 3 points of fat and lean, the filling is chopped by itself, can not be beaten with a food processor, chopped into a meat puree.

2. Water should be added slowly to the meat filling, generally 500 grams of meat filling and 100 grams of water should be added, and after adding water, it should be stirred with chopsticks in one direction, and finally let it stand for a while, so that the meat filling can fully absorb the water, and the excess water is poured out.

3. Add minced ginger, salt, monosodium glutamate, white pepper, cooking wine, sesame oil, and a little starch to the meat filling and mix evenly, you can add or subtract condiments to your own taste, and it is best not to add chives.

4. Brush the plate with a layer of vegetable oil, squeeze the meat filling into balls, and put them on the plate, so that it is easy to fry, or squeeze the meatballs while frying, the first ones are fried, and the later meatballs are not fried, so it is difficult to distinguish.

5. For the first time, the shape of the croquettes, the hot pan and the cold oil, the oil should be too much, the balls should be covered, the oil is hot for 7-8 into the next meatballs, the meatballs are not moved, the pots are shaken, the meatballs are not moved, and the balls are fried until the balls are set and scooped up, the color of the meatballs is very light, and they are not scattered.

6. The second time the croquettes are cooked, the oil is heated again, the meatballs are patted with a dew spoon, the oil is patted off, the meatballs are fried, and the meatballs are fried until they float up and pick them up, at this time the meatballs are cooked and the color is yellow.

7. For the third time, the color of the croquettes is heated again, and the croquettes are the color of the croquettes, the color of the croquettes is brown on the outside and tender on the inside, and the oil can be drained.

That's all for the croquettes, and here are some specific ways to make croquettes.

Dry-fried lamb meatballs.

Ingredients: 500g mutton

Excipients: appropriate amount of oil, appropriate amount of salt, 100g of water, 2 tablespoons of starch, 5g of ginger, 2g of chicken essence, 2g of cooking wine, 5g of sesame oil, 5g of white pepper

1.Wash and finely chop the ginger.

2.Chop the lamb into a puree (3 parts fat, 7 parts lean).

3.To beat the minced meat, add the water slowly.

4.After adding water, stir with chopsticks in one direction, and finally let it stand for a while, so that the meat filling can fully absorb the water, and the excess water is poured out.

5.Add minced ginger, salt, monosodium glutamate, white pepper, cooking wine, sesame oil, and a little starch to the minced meat.

6.Mix well.

7.Brush the plate with a layer of vegetable oil, squeeze the meat filling into balls, and put them on the plate, so that it is easy to fry, or you can fry the meatballs while squeezing them, the first ones are old, and the later meatballs are not yet fried.

8.Heat the pan with cold oil, 8 into hot meatballs.

9.Fry until the meatballs are set.

10.Heat the oil again, pat the meatballs with a dew spoon, pat off the oil, and put the meatballs on the meatballs.

11.Fry until the meatballs float up and pick them up.

12.The oil is hot, and the croquettes are browned on the outside and tender on the inside.

13.Drain the oil.

Fried meatballs. Ingredients: pork, eggs, cornstarch, flour, chives, ginger.

Method: 1. Sichuan pepper water: Add a handful of Sichuan pepper to the pot, a bowl of water, boil for two minutes on low heat, pour the Sichuan pepper water into the bowl after cooking, add a handful of green onion and ginger, and squeeze out the green onion and ginger juice with your hands after cooling.

2. Ground the pork into minced meat, add two overnight steamed buns and stir into minced pieces, pour them into the minced meat, and then mix evenly without grasping them by hand. Pour in green onion and ginger water and stir well, add an appropriate amount of salt, 13 spices, pepper, then beat in two eggs and mix evenly, then add a tablespoon of cornstarch and flour and mix well with your hands again, and finally add a little cooking oil and stir well.

3. Add an appropriate amount of cooking oil to the pot, put the squeezed meatballs into the oil temperature at 40% heat, fry them on medium heat until they are set, take them out, raise the oil temperature again, pour the fried meatballs into the pot and fry them for about five minutes, all the meatballs become golden and crispy, and you can take them out when they float up.

[Material].

One pound of meat filling (fat four and six thin), a large steamed bun, half a bowl of soybean sprouts chopped, a green onion chopped, an egg, two spoons of starch, a few slices of ginger chopped, cooking wine, soy sauce, salt.

Method] 1. Stir the meat filling with green onions, soybean sprouts, beaten eggs and starch.

2. Peel off the skin of the steamed bun, then soak the steamed bun in water, wait for the steamed bread to soak through, squeeze out the water, pour it into the stirred meat filling, and then you can grab a handful and squeeze it out of the tiger's mouth and fry it in the pot.

1.Try to use the front groove meat of lean pork, and the meat is tendonous, but the fascia must be cut before grinding into meat filling, otherwise the finished product will not be able to bite.

2.Family friends try to cut the lean meat with a knife when making it, so that the finished product will be grainy, but the fat must be ground, and after high temperature, the fat meat.

3.Sesame seeds are added to the minced meat to add flavor to the meatballs.

4.Do not add minced green onion and ginger directly to the meat filling, because the green onion and ginger exposed on the skin are easy to paste at high temperature, which will affect the appearance and taste. Green onion and ginger water can be used.

5.Do not add too much pepper water, otherwise the fried product will be too soft and chewy.

Fried meat balls, in fact, can be regarded as a very deep memory of the New Year in rural areas of Jiangnan. My family is no exception, frying and kneading rounds are generally carried out on the evening of the 29th of the year, the firewood stove, grandma burns firewood, mother and aunt fry, and then a group of children watch TV and play while going to the kitchen to explore the situation and wait for the delicious. The first batch of meatballs out of the pot must have been tasted by us, and my mother asked if it was cooked while saying that it was carefully scalded, and how was it salty?

We grabbed a few of them, ate them, and ran away... Memories are really good Ha snack practices.

Now during the Chinese New Year, we still fry meatballs, grandma burns firewood, and my mother fries them, and we still make trouble while eating. It's that grandma is getting older, and it's us who are more and more aware that some flavors will remain in our memories for the rest of our lives.

The fried meatballs are best eaten while they are hot, and if they are cold, they can be eaten in the microwave, or braised in the microwave, or boiled some vermicelli for breakfast, put a few meatballs, and if you are particular about it, you can beat a poached egg and sprinkle it with chopped green onions, which is the most perfect.

This time when I went home, I suddenly wanted to eat meatballs, and then I asked my mother to do it, and my mother basically did it throughout the whole process, and I was responsible for taking pictures and doing chores. I fried a big pot, it was hot, and I couldn't stop eating the rhythm at all. However, looking at my mother's hands, full of traces of time and hard work, I still feel a little distressed.

Thanksgiving season, thank you and all.

This meatball is my family's home-cooked method, with tofu and grass eggs brought from my hometown, and the rest is a very common ingredient, but it tastes really tender and super delicious.

Ingredients: 1000 grams of meat, a large piece of tofu, 200 grams of flour, green onion, ginger, salt, light soy sauce, sugar, cooking wine, chicken essence, eggs, cooking oil.

Steps: 1 Wash and puree the pork.

2 Add the chopped green onion, ginger and tofu.

3 Beat in the eggs.

4 Add the flour and all the seasonings.

5 Mix well with your hands.

6 Mix well and wait for the pan to be added.

7 Put oil in a pan, heat the oil with a spoon and fry it in the pan.

8 Fry until golden brown, and when the meatballs are cooked, remove them.

9 Remove from pan and drain the oil.

Swallow little nagging:

1 After adding tofu, the meatballs will be very tender, and the flour should not be too little, otherwise the meatballs will not be easy to form a ball.

2 If the saltiness is not well controlled in the early stage, you can fry a few to taste it before adjusting.

Croquettes. Ingredients: minced meat, ginger, green onion, egg, cooking oil, monosodium glutamate, chicken essence, cooking wine, minced steamed bread, starch.

Method: 1. Prepare an appropriate amount of pork filling, the ratio of fat and lean is about 2:8 or 3:7, and then cut some minced green onion and ginger and put it in a bowl, so that it can have the effect of increasing fragrance and removing fish.

2. In order to increase the viscosity and adhesion of the meatballs, add an egg to the meat filling, so that it will not be easy to burst during the frying process, and then add a little chicken essence cooking wine and an appropriate amount of oyster sauce, and wait until all the seasonings are put away, in order to make the fried meatballs taste more crispy, do we still need to add an appropriate amount of steamed bread to it? If not, you can also use breadcrumbs instead, and then add a little water starch, never pick it up with chopsticks, don't stir it, and keep picking it with chopsticks, so that you can repeat the operation several times.

3. Then grasp the finished meat filling in your hand, gently squeeze it out from the tiger's mouth, round it slightly with your hand, make it into a ball, and make all the meat filling according to the same method and put it on a plate.

4. Heat the oil in the pot, when the temperature is 5 to hot, put the meatballs in the oil and boil, fry them on low heat until they are set, and wait until the surface of the meatballs is slightly yellow.

5. When the oil temperature continues to rise to 7 hot, put the fried meatballs in and fry them again, this time it only takes a few seconds or so, and then take out the fried meatballs, drain the oil and put them on a plate. This delicious croquette is made, and it won't get hard even if it's cooled, so let's go home and try it out after learning it.

When frying meatballs, put some cooking wine to remove the smell. Be sure to put all the condiments, chopped green onions. Minced ginger.

Light soy sauce. Dark soy sauce. Edible salt.

Sichuan pepper noodles. Sesame oil. Egg whites and so on.

The most important thing is that you can also put some starch and white flour. After these two substances are added, the meat balls are tender and elastic, and the taste is particularly good.

"Three points of lean meat and seven points of fat", which refers to the use of the main ingredient. "Finely chopped and coarsely chopped for a long time", this refers to the cooking process. "Fat but not greasy and more aftertaste, left over the city wall can not be dispersed", this refers to the requirements.

Iron pots, steel fine pots, etc., must be used for cooking, and casseroles must be used. Buy back the leg meat according to the proportion of fine fat, finely chopped into minced pieces, and then coarsely chop a few times (do not use a meat shaker to press into meat sauce) to make the entrance elastic and tender. Mix well with an appropriate amount of egg white, then mix the green onion and ginger juice, rice wine, refined sugar, and soy sauce thoroughly, make balls with two large spoons, larger than one egg, wrap two young leaves near the green cabbage heart, and put them neatly, no more than ten in each casserole.

Once the fire is boiling, it immediately turns to a simmer and simmers for about three hours. Do not stir. The aroma overflows before it can be eaten.

The whole casserole is served on the table, and it cannot be served in another tableware to ensure that it is complete. Not only is it delicious, but the vegetables, skin, and bones used at the bottom are all delicious. During the crab season, it is better to have a small piece of crab roe embedded in each ball.

Bamboo shoots can also be used at the bottom. Condiments are forbidden to have "strong" flavors, such as sauerkraut. Be gentle.

This kind of dish is not suitable for restaurants as commodities, and it takes a long time to cook and is old; It's short, and the heat is not enough. Tell the guests how to wait. The real "chopping meat" can only be cooked at home.

Deep-fried meatball soup.

Ingredients: Pork belly. Ginger foam. Salt.

Pepper. Starch. Egg. Scallions.

Essence of chicken. Method:

1) Chop the meat, add the egg white (knock the egg into a small hole, and the egg white will flow out), ginger foam, chopped green onion (cut a little finely), salt, pepper (not too much), add the starch, so that the meat can form a ball;

2) Rub the meat into a ball, if you want to make a more fragrant soup, you can fry the meatballs, but this is a test of skill, and it is not good to fry the paste;

3) After the water is boiled, put the meat into the square, and after the meat is cooked, you can put a little vegetable leaves before getting out of the pot, and finally add a little chicken essence.