Recipe: Old Ding's private kitchen - crispy meatballs

Home Cooking Recipe: Old Ding's private kitchen - crispy meatballs

Notes:

Deep-fried small balls, the meatballs are crispy and not greasy. When you bite down, you can hear the sound of the meatballs being crisp and broken.

Ingredients:

Steps:

  1. Home Cooking Recipe: The meat stuffed in the supermarket, not the lean meat, the fat and thin ones, it is best to lick the meat. Chopped green onion ginger, soaked in warm water for more than half an hour, become onion ginger water

    The meat stuffed in the supermarket, not the lean meat, the fat and thin ones, it is best to lick the meat. Chopped green onion ginger, soaked in warm water for more than half an hour, become onion ginger water

  2. Home Cooking Recipe: Since the meat stuffed is poorly smeared, it takes a few minutes to use the knife for a few minutes.

    Since the meat stuffed is poorly smeared, it takes a few minutes to use the knife for a few minutes.

  3. Home Cooking Recipe: Sweet potato starch, add water for use, here must use sweet potato starch, fried out to be brittle.

    Sweet potato starch, add water for use, here must use sweet potato starch, fried out to be brittle.

  4. Home Cooking Recipe: Here is the most important step, the meat stuffing. Find a larger container, add the meat, then add the onion ginger water, the right amount of salt, pepper, a little cooking wine and MSG seasoning, then add the sweet potato starch water. Crispy croquettes need a lot of water, don't be afraid. About onion ginger water and starch will be about 1 cm higher than the meat after being submerged. Then it's very important to lick the meat stuffing, hand in one direction, such as clockwise stirring a half turn, then press down with your hand, similar to the action of rubbing the face with your fist, then stir and grab a portion of the meat and then fall into the basin. Work hard, repeat until the meat stuffing. Finally, the meat will be slightly white and strong (the meat sticks together), the meat looks very thin, even if it is still standing for a while, it will not be afraid, so the fried meat will not be firewood.

    Here is the most important step, the meat stuffing. Find a larger container, add the meat, then add the onion ginger water, the right amount of salt, pepper, a little cooking wine and MSG seasoning, then add the sweet potato starch water. Crispy croquettes need a lot of water, don't be afraid. About onion ginger water and starch will be about 1 cm higher than the meat after being submerged. Then it's very important to lick the meat stuffing, hand in one direction, such as clockwise stirring a half turn, then press down with your hand, similar to the action of rubbing the face with your fist, then stir and grab a portion of the meat and then fall into the basin. Work hard, repeat until the meat stuffing. Finally, the meat will be slightly white and strong (the meat sticks together), the meat looks very thin, even if it is still standing for a while, it will not be afraid, so the fried meat will not be firewood.

  5. Home Cooking Recipe: Look for a plate, a little oil on the bottom of the plate, grab a piece of meat with your left hand, a piece of meat stuffing on the left thumb, and squeeze the ball slightly. The middle finger of the right index finger is placed in the plate.

    Look for a plate, a little oil on the bottom of the plate, grab a piece of meat with your left hand, a piece of meat stuffing on the left thumb, and squeeze the ball slightly. The middle finger of the right index finger is placed in the plate.

  6. Home Cooking Recipe: Put more oil in the pot, at least ensure that you can not have the meatballs, so that the balls can all be fried, otherwise the unevenness of the explosion will easily occur. The oil temperature is 30%, and the meat is poured into the meatballs. Do not stir the meat after the meatballs, otherwise the meatballs will be scattered. Wait until the ball is slightly discolored, the shell is fragile, and then flipped with a colander. If the meatballs are stuck, use a spoon to gently pry open. The medium heat is fried until the meatballs are discolored to a slightly darker golden color. The meatballs that are out of the pan are best eaten hot, and the taste will be worse.

    Put more oil in the pot, at least ensure that you can not have the meatballs, so that the balls can all be fried, otherwise the unevenness of the explosion will easily occur. The oil temperature is 30%, and the meat is poured into the meatballs. Do not stir the meat after the meatballs, otherwise the meatballs will be scattered. Wait until the ball is slightly discolored, the shell is fragile, and then flipped with a colander. If the meatballs are stuck, use a spoon to gently pry open. The medium heat is fried until the meatballs are discolored to a slightly darker golden color. The meatballs that are out of the pan are best eaten hot, and the taste will be worse.

  7. Home Cooking Recipe: Plate loading

    Plate loading


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