Meatballs with Tomato Sauce

The round meatballs are a favorite meat dish of many people, and their round appearance is full of meaning. The word "round" means "reunion" and "consummation" is auspicious.

There is a classic dish in Shandong cuisine-dry fried meatballs. Dry frying is a well-known method in deep-frying. It refers to the process of seasoning the processed raw materials, pour wet starch paste or wet starch egg paste, and deep-fry them in hot oil heated by rapid fire. It's like dry croquettes. Fire is used from start to finish. Someone asked if it might be fizzy on the outside, but the inside would be impenetrable. Of course, we are not afraid. Our ancestors have already figured out a solution for us: one hard, one squat, one bump, so that the small meatballs in the hot oil can not only be cooked but also tender on the outside and tender on the inside.

First of all, we need to sit in the oil in the pot and heat it on high heat. When it is 50% hot, use a spoon or directly put the small meatballs in by hand. The chef suggests that it is better to use hands, so that it feels faster to operate. more precise. The high fire heats the oil in the pan while frying the balls. From the first ball into the pan to the last one in the oil, it is best not to exceed 3 minutes. During this period, you must use a colander to keep turning the balls in the pan. In this way, it is not easy to make all the balls stick together. After putting the last ball in the oil, deep-fry it a bit. It feels that all the balls are hard on the skin. Use a colander to remove all the balls. The oil in the pan is heated again. It is about 70% hot. Put all the balls again. In the pot, this time is mainly to color the meatballs. After that, there are steps of squatting and squatting. The purpose of squatting is to warm the balls slowly, instead of sitting on the fire all the time, so that the balls will not appear to be unfamiliar on the inside, and the effect of squatting It is to make the balls have a more crunchy texture in the constant collision with the colander.

The meat of dry croquettes generally chooses the front buttocks, which is about 5:5 fat and thin. Some people are also willing to choose the pork belly or the rear buttocks. In fact, the taste is similar, but the meat in the dry croquettes must be fat. , So that the fried meatballs can be more than oily. The traditional method is to cut the meat into slices, then cut into shreds, then cut into cubes, and then chop repeatedly. Now with a meat grinder, it doesn’t have to be so troublesome. You can repeatedly put the minced meat in a meat grinder and mince. Twice, the meat of the dried croquettes must be very delicate. In addition, after the meat filling is put into the seasoning, you have to keep grabbing and throwing to make the balls stronger. This action can only be done with your hands. There are two purposes of grabbing and throwing. One is to make the meat more vigorous, and the other is to Let the starch in the meat filling blend into the meatballs quickly and evenly, otherwise it will be difficult to achieve the purpose of complete fusion only by mixing the meat filling with your hands. If there is no melted starch lump, it may explode during frying. . "