Dry Croquettes
by English-English recipes
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare ingredients. Cut the green onion and ginger into small pieces and soak in water for half an hour.
2. Prepare five-spice powder, starch, and eggs.
3. Put yellow sauce, cooking wine, five-spice powder, salt, and eggs in the meat filling, add dry starch and green onion ginger water to mix, pour the starch water into the meat filling, mix quickly, each time, wait until the starch water is absorbed by the meat filling Then continue to pour starch water. Finally put some sesame oil.
4. Squeeze them into balls and scoop them into a 50-60% hot oil pan with a small spoon. You can also squeeze the meatballs on a plate that has been oiled and put them in the pot one by one.
5. After the completion of the sequence, turn to medium heat and fry slowly, squeeze the meatballs faster, otherwise the maturity of the meatballs will be different.
6. In the meantime, stir evenly with chopsticks and fry until the surface of the balls is crusted, then use a colander to pick up the balls, slap the balls hard with a spatula, and then put the balls back into the pot and deep fry them over medium heat.
7. Fry until the shell is completely hard and serve. It can be eaten with salt and pepper or tomato sauce.
Tips:1. In order to make the dish beautiful, try not to put the chopped green onion and ginger in the meat because the green onion is fried. Ginger is easy to fry.
2. There is more starch in the balls, and the skin will be more crispy after being fried.
3. The amount of scallion ginger water is based on the fact that the meat filling can be squeezed into a ball shape without collapsing.
