Teach You to Make The Most Authentic Old Beijing Dry Croquettes
by Cheongsam by the stove
Favorite
Difficulty
Easy
Time
30m
Serving
2
Tesuji is a brilliant hand inspired by Go. There are a lot of hand tendons to make a dish, such as dried croquettes.
A bite is full of meat. There are many dishes you can think of. Most of the meatballs will emerge from memory. You can say that there are croquettes everywhere. Who doesn't fry a few meatballs as side dishes during the holidays? But the delicious meatballs are the dried croquettes in Jinglu cuisine
.
There are not many people in Shanghai who make meatballs. The places where minced meat is used are either as big as a lion’s head, or stuffed with oily gluten, and lazy meat pie stewed with eggs. That's it. There are meatballs made in the market, and they can be eaten in one bite. It's flour, it's delicious. I’m not from Beijing, so I don’t know much about dried croquettes. The dried croquettes that I have eaten are probably not from any good restaurants. The dry croquettes I made today are the old Beijing technique. The taste and texture are very good. The only drawback is that the squeezed croquettes are not round enough and they are not too old, but the crispy skin is very sensational. All the points are for me. Let me talk about it carefully, as long as everyone does it, it can be said that there is almost no failure.
Of course, pork belly is the best choice, but I think it needs less fascia. You can use pork tenderloin with skin. Fatty and thin will be between 46 to 50%. Fatty ones will taste better. Don't be greedy for lean dishes. All meaty dishes If there is less fat, the taste is full of firewood, and the taste is not good. Remove the skin, there is a thick layer of fascia on the lean meat, remove the fat meat and cut the meat into small pieces, and then enter the blender for a little five or six seconds. Of course, you have time to cut with a knife. I like to use tools. , So do it as simple as possible. Put the minced meat in a bowl, pour some green onion and ginger water, don’t put it in the cooking wine, especially when it’s hot, it’s easy to get sour. It is enough to remove the fishy onion and ginger water. The method of green onion and ginger water is also simple. Soak the tablets in water just fine, soak them in boiling water if you are impatient, it's simple. Add the right amount of salt to the minced meat, a little sugar to make it fresh, and some MSG or chicken powder is fine. If you don't like these, you can put some white pepper. Another very important condiment is soybean paste. Put a small half spoon of it. The flavor of the yellow paste is the flavor of old Beijing, but not too much sauce, otherwise the color will be dark when fried, and the seasoning of the meatballs will be completed. Up.
The key to making the meatballs delicious is to stir them in one direction for a few times, then grab the minced meat and beat it hard, beat it hard, and beat it hard. . The important thing is said three times. . According to the old Beijing’s practice, it takes an hour to beat the croquettes. I don’t have that much time. I beat them for about 20 minutes. The minced meat is already like a paste. It looks more fatty and has very strong adhesion. Put it in the refrigerator. After refrigerating for two hours, the moisture of the meatballs after refrigeration is not easy to lose, and the fried meatballs will be oily and soft.
Take out the refrigerated minced meat and pour in two spoons of cornstarch. It is cornstarch. Make no mistake. Only the cornstarch will harden the skin when it is fried. This is the point. I put less, so it is slightly softer. A little bit. After adding the cornstarch, stir and beat for five or six minutes. At this point, the croquettes are left.
When the oil pan is turned on, the croquettes are not fried balls, so more oil should be used to at least submerge the croquettes, and then heat to 60% of the heat and turn to a low heat. Dip some water on your hand, squeeze the balls out of the tiger’s mouth with your left hand, and pick up the fingernail of your right thumb. One ball is ready, carefully put it in the oil pan, and then make another. In this way, prepare all the meatballs and fry them until the skin is slightly golden, remove them, increase the oil and fry them again, so that the skins of the meatballs will be very crisp.
The fried meatballs can be eaten with salt and pepper, or with the popular Thai chili sauce. Of course, the old glutton will eat it without any condiments. If the meatball you made is bitten down and there is a tender little meatball inside the shell, then congratulations, you succeeded, at least better than mine.
A bite is full of meat. There are many dishes you can think of. Most of the meatballs will emerge from memory. You can say that there are croquettes everywhere. Who doesn't fry a few meatballs as side dishes during the holidays? But the delicious meatballs are the dried croquettes in Jinglu cuisine
.
There are not many people in Shanghai who make meatballs. The places where minced meat is used are either as big as a lion’s head, or stuffed with oily gluten, and lazy meat pie stewed with eggs. That's it. There are meatballs made in the market, and they can be eaten in one bite. It's flour, it's delicious. I’m not from Beijing, so I don’t know much about dried croquettes. The dried croquettes that I have eaten are probably not from any good restaurants. The dry croquettes I made today are the old Beijing technique. The taste and texture are very good. The only drawback is that the squeezed croquettes are not round enough and they are not too old, but the crispy skin is very sensational. All the points are for me. Let me talk about it carefully, as long as everyone does it, it can be said that there is almost no failure.
Of course, pork belly is the best choice, but I think it needs less fascia. You can use pork tenderloin with skin. Fatty and thin will be between 46 to 50%. Fatty ones will taste better. Don't be greedy for lean dishes. All meaty dishes If there is less fat, the taste is full of firewood, and the taste is not good. Remove the skin, there is a thick layer of fascia on the lean meat, remove the fat meat and cut the meat into small pieces, and then enter the blender for a little five or six seconds. Of course, you have time to cut with a knife. I like to use tools. , So do it as simple as possible. Put the minced meat in a bowl, pour some green onion and ginger water, don’t put it in the cooking wine, especially when it’s hot, it’s easy to get sour. It is enough to remove the fishy onion and ginger water. The method of green onion and ginger water is also simple. Soak the tablets in water just fine, soak them in boiling water if you are impatient, it's simple. Add the right amount of salt to the minced meat, a little sugar to make it fresh, and some MSG or chicken powder is fine. If you don't like these, you can put some white pepper. Another very important condiment is soybean paste. Put a small half spoon of it. The flavor of the yellow paste is the flavor of old Beijing, but not too much sauce, otherwise the color will be dark when fried, and the seasoning of the meatballs will be completed. Up.
The key to making the meatballs delicious is to stir them in one direction for a few times, then grab the minced meat and beat it hard, beat it hard, and beat it hard. . The important thing is said three times. . According to the old Beijing’s practice, it takes an hour to beat the croquettes. I don’t have that much time. I beat them for about 20 minutes. The minced meat is already like a paste. It looks more fatty and has very strong adhesion. Put it in the refrigerator. After refrigerating for two hours, the moisture of the meatballs after refrigeration is not easy to lose, and the fried meatballs will be oily and soft.
Take out the refrigerated minced meat and pour in two spoons of cornstarch. It is cornstarch. Make no mistake. Only the cornstarch will harden the skin when it is fried. This is the point. I put less, so it is slightly softer. A little bit. After adding the cornstarch, stir and beat for five or six minutes. At this point, the croquettes are left.
When the oil pan is turned on, the croquettes are not fried balls, so more oil should be used to at least submerge the croquettes, and then heat to 60% of the heat and turn to a low heat. Dip some water on your hand, squeeze the balls out of the tiger’s mouth with your left hand, and pick up the fingernail of your right thumb. One ball is ready, carefully put it in the oil pan, and then make another. In this way, prepare all the meatballs and fry them until the skin is slightly golden, remove them, increase the oil and fry them again, so that the skins of the meatballs will be very crisp.
The fried meatballs can be eaten with salt and pepper, or with the popular Thai chili sauce. Of course, the old glutton will eat it without any condiments. If the meatball you made is bitten down and there is a tender little meatball inside the shell, then congratulations, you succeeded, at least better than mine.
