Crispy Fried Meatballs
1.
One steamed bun that has been peeled off and soaked in water for a while. There is no hard core in the middle of the bun. (The ratio of steamed buns to meat filling 1 steamed bun: 1 catty of pork filling)
2.
After soaking the steamed buns, squeeze out the water, squeeze them, and grab them directly into the meat fillings.
3.
Add an egg to the well-mixed meat, then add ginger, cooking wine, salt, chicken essence, thirteen spices, a little light soy sauce and other seasonings, and mix well.
4.
After mixing well, add appropriate amount of starch and stir well.
5.
Repeatedly beat it evenly, apply strength, and it's ok. (The degree to which the balls can form into a ball. If it is too thin, add a little starch again. If the balls are too soft, the fried balls will not be shaped.)
6.
Heat the oil in the wok, put the chopsticks in it to make bubbles and you can fry it. Grab a handful of meat in your left hand and make a fist clenching movement to squeeze the meat out of the tiger's mouth. Dip a little water with your right hand, cut off the squeezed balls, round them, and fry them in a pot.
(1. Just squeeze the meatballs with your left hand, and cut and round the meatballs with your right hand with one hand. Dipping in water is to make the meat not sticky to your hands and make it easier to round. But don’t get too much water in it, it is easy to splash out when the pan is cooked. Yes, be careful to burn it ^_^
2. The meatballs should be slowly slipped into the pot from the side of the pot to avoid scalding by splashing oil ^_^)
7.
Fry the meatballs one by one until golden brown and then fry them all in the pan again. (Frying once again, the meatballs spit out oil, not greasy, and more crispy. Fry on a medium and small fire, pay attention to the heat.)
Tips:
Summarize the questions everyone asked:
1. Why add steamed buns? This style is deep-fried, adding steamed buns can make the meatballs crispy on the outside, soft on the inside, and soft even when cold. Traditional croquettes require starch to be added to the meat. This recipe is equivalent to replacing part of the starch with steamed buns!
2. The steamed buns are the common ones on the market. If the steamed buns are too big, put them less... the steamed buns must be peeled.
3. After the steamed buns are soaked, the water must be squeezed out, squeezed out, and squeezed out! The important thing is said three times! If the balls are difficult to form, think about whether the steamed buns have brought too much water in, and whether the watery seasonings, including eggs, have been added. If there are none, continue to add starch! You must work hard to squeeze the balls. Shangjin means that it takes more effort to stir than at the beginning. You will understand after doing it a few times!
4. The thirteen fragrances are added according to personal taste. This is Chinese cuisine, which is actually very flexible. However, it is still not recommended to put chopped green onions, because the chopped green onions will become black partially after frying, which will affect the appearance. Adding ginger is enough to enhance the flavor! Of course, you love to eat green onions, so it’s not impossible to add them!
5. I like to eat pure meatballs without adding any starch. This recipe will not be discussed.
