Fried meatballs, whether it is a holiday or a daily table, I believe that everyone likes to eat it. When it is just fried out of the pot, it will be tender and tender. You can do more frozen at a time. Usually, braised, sweet and sour, Jiaojiao, and meatball soup. It is the best choice for the hand soon. Ps: There must be more oil in the pot. Do not be afraid of oil, the more oil, the more fuel-efficient, I don't believe you try it.
Prepare all kinds of ingredients 1: Taro shavings are torn off the skin with a cold steamed bun and can be as thin as possible. 2: Onion ginger water is soaked one hour in advance.
According to the water content of the meat, the amount of onion ginger water is mixed in one direction. Many people like to put the onion and ginger in the meat to taste. But my child is very reluctant to eat the onion ginger, so I use the onion ginger water to beat the meat and eat it. It’s even more important to go to the onion and ginger to add fresh onion. After adding the onion and ginger, the appearance of the meatball will not be beautiful Why? Onion ginger will become a small black spot when fried in the skin of the meatballs.
Add the onion ginger water in one direction and stir it in one direction until the onion ginger water and the meat are completely blended with the meat.
Add eggs, salt, allspice, and pepper to the already stuffed meat (I'm a person who refuses to eat chicken MSG, if you like, you can add a little) and mix again in one direction.
Adding the smashed swarf in advance and adding the dandruff is to make the fried meatballs more fluffy and rounded. Because the meat and fat of the meat, the fat and fat meat will be oiled after the oil pan is fried, if it is added, the dandruff will not shrink. And it will absorb the fat in the meat, so that the fried meatballs taste better.
Pour the oil into the pot and heat it to 70% heat and stabilize it into small and medium-sized fire oil. It must be wide enough to make the meatballs float without crumbs. At this time, the left hand grabs the meat and the index finger and the thumb are pinched together by the role of the tiger's mouth. If you feel that it is not enough to squeeze out, you can slide down the meat and squeeze it until you feel satisfied.
Put the spoon in the right hand and pick it up from the bottom of the meatball. Put it in the oil pan. At this time, the oil temperature should not be too high. Then repeat the action of Figure 6 to squeeze out more meatballs and put them into the pot. Then squeeze the meatballs and open the fire a little. Until fried
Don't stir the meatballs that have just entered the oil pan. Otherwise, it will be broken and fried for a while. The meatballs are naturally sealed, and then the colander is used to push the bottom of the pan outwards until the meatballs are all floating on the oil surface.
This step can be fried according to the taste of the family, or it can be fried, but it must be fried. It can be eaten cold, sweet and sour, sweet and sour, and the meatball soup is a good choice.
If you fry anything, don't keep the fire when you don't have it all. If you turn off the fire, it will suck back.