Good for Both Wine and Snacks-delicious Dry Fried Dumplings

Good for Both Wine and Snacks-delicious Dry Fried Dumplings

1. The best meat filling is 50% lean and 50% fat. Don't worry about it being greasy. The oil that has been fried to make the fat has gone out, leaving only the crispy greasy residue.

2. Sweet potatoes are used for the starch, so the fried meatballs are relatively crisp, and the yellow sauce is used. If the yellow sauce is used, the color is good and there is a very special taste.

3. There is also a very important ingredient for making meatballs, which is scallion and ginger water. If you use minced green onion and ginger, the fried meatballs will not look good, and the texture will be much worse when fried. Other balls can also do the same.

4. First adjust the starch water, add starch in a small bowl of warm water several times, and use a spoon to pull it into a line. It's okay to make it thicker.

5. Seasoning, add half a teaspoon of yellow sauce to the meat filling, appropriate amount of salt, regardless of the lack of seasoning, but the taste is not bad.

6. Pour the starch water into the meat filling, put less first, and add if it is not enough. I used half of this bowl of starch water.

7. Now you can stir the stuffing. Usually we make the balls by whipping them in one direction. Making this is like making noodles, one by one. This is the key to making the balls with crispy outside and tender inside.

8. Leave the meat for a few hours to allow the seasoning to fully blend in, and the meatballs will be more tender. Put the prepared meat filling into your hands and squeeze into balls. When squeezing, get some water on your hands so that your hands will not stick to your hands.

9. Pour a little more oil in the pot. When it is 50% hot, put the meatballs into a large fire to set the shape. Change to a low fire and continue to fry for 7.8 minutes. You can fry more at a time. In fact, milk pan is the best for croquettes.