Dry Croquettes

Dry Croquettes

1.
Wash the pork, drain the water, and cut into small pieces with a knife. (Fried meatballs have to choose meat that is suitable for fat and lean. Beef and mutton are the same, generally 7 points of lean meat and 3 points of fat meat.)

2.
Put the pork, green onion, ginger slices, and cooking wine into the Qihe Wall Breaker, select the "mixing function", press the "start button" to start the program, and stir for about 30 seconds. (If you don't have a wall breaker, just use a knife to chop it into mashed meat. It will take some time.)

3. The stirred meat filling is very delicate, pour it into a bowl.

4. Rub the steamed buns into fine pieces. (You can put the steamed buns in the refrigerator first, which is better for grating. Don’t use the buns.

5.
Add eggs, salt, and white pepper, stir in one direction with chopsticks, and it feels more and more vigorous. (You can add or subtract condiments according to your taste.)

6.
Add a little starch to the meat filling and stir evenly with chopsticks until there is no dry powder. (Starch has a viscous effect, just add a little.)

7.
Pour the minced steamed buns into the meat filling, stir with chopsticks until the meat filling is strong, the fried meatballs will taste firmer.

8. Take an appropriate amount of minced meat with your left hand, and dig out the meatballs with a small spoon against the tiger’s mouth in your right hand.

9.
Heat half of the cooking oil in the pot to 6.7 percent heat, and add the meatballs. (Do not move the balls immediately after they are put in the pot. They are so fragile. After the balls are shaped, use a spoon to push them in the pot in one direction instead of stirring them randomly.)

10. The surface of the meatballs is crusted, turn light yellow, and remove the fried meatballs; when the oil temperature rises again, fry them again to make the meatballs more crispy.

Tips:

TIPS

1/ The addition of steamed buns can make the meatballs crispy on the outside and soft on the inside, even if it is cold, they will be soft. Traditional croquettes require some starch to be added to the meat. This method is equivalent to replacing part of the starch with steamed buns, which will not taste very noodles.



2/ The croquettes in the pot should be fried a little bit more oil. If there are too many croquettes, they should be fried separately. Don't have too many meatballs in the pan at one time. It will not be easy to deep-fry and affect the taste.