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How to make fried meatballs

Practice: cool the temperature with the broth that is usually cooked, and pour it into the sweet potato flour. The sweet potato flour is granulated and stirred evenly. Add shredded radish, add minced meat, spring onions, ginger, salt, thirteen fragrances, stir into paste. Heat the pot with the right amount of oil, put the chopsticks with dense air bubbles and put the balls, squeeze them into small balls with the right hand, and deep-fry them until golden on both sides. Remove and control the oil.

Ad Love Life 2023-12-13 has not signed anything yet. The following is my recipe for fried meatballs: the minced meat stuffing is marinated in soy sauce for half an hour. Add cornstarch and stir clockwise. Add starch to squeeze into a small ball by hand. Squeeze the balls when the oil in the pot is 80% hot. Color the meatballs and put them out of the pot.

Step 4, chop onions, ginger and mashed meat together. Step 5, put the chopped meat into a small basin, add cooking wine, light soy sauce soy sauce, five-spice powder, salt and starch. Step 6, marinate the mixed meat for half an hour to remove the fishy taste. Step 7, add water to the pickled meat and stir well. Step 8, after absorbing water, the meat becomes soft and easy to shape, so that the fried meatballs will not become dry and taste better.

This is mainly for seasoning, similar to meat stuffing. Choose minced pork, chop into meat stuffing, soak a little pepper and ginger water with boiling water in advance, about half of the meat stuffing, stir the meat stuffing in one direction, and add the soaked pepper water many times. To draw water is to make the meatballs soft and tender, otherwise it will be too hard and too firewood. Add the right amount of soy sauce, oyster sauce, cooking wine, pepper, salt, sugar, monosodium glutamate, starch, an egg white, so mix the seasoning well.

Ingredients for fried meatballs: 500 grams of pork stuffing, 250 grams of lotus root, 50 grams of spring onions, one egg, 30 grams of vegetable oil, 50 grams of ginger, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of wine, 2 tablespoons of sesame oil, 2 tablespoons of five-spice powder. The way to fry meatballs: chop up the spring onions. Chop up the ginger. Peel the lotus root and cut it up. Add cooking wine, soy sauce, oyster sauce and eggs to the meat stuffing and stir well in one direction.

First put a small meatball into the test oil temperature, put the meatball into the spray, indicating that the oil temperature is more appropriate, this time turn to the fire, quickly use a spoon to put the meatballs one by one into the oil pan. Meatballs should be placed one by one along the side of the pot, do not use a scraper to turn, can gently use bamboo chopsticks to prevent meatballs from sticking together, first put in a darker color can be clamped out with chopsticks. Fry meatballs to control the oil and cook. Fried meatballs are crisp and tender and can be eaten.

How to make homemade fried meatballs and how to make them delicious?

First cut the green onions into a bowl, then add a few star anise, 20 or 30 pepper, soak in hot water, cool and set aside, chop the pork into minced meat, chop it as finely as possible, and add some ginger when chopping the meat.

The first step: fine meat chopping to fry soft and delicious balls, the treatment of meat stuffing is very important. Chop the pork into delicate minced meat, the finer the better. When chopping meat, you might as well be more patient and chop the fascia carefully so that the fried balls will taste better. Step 2: after minced minced meat, add onion, ginger and chopped onion, stir well.

Fried meatballs delicious practice: fried pork balls ingredients: 500 grams of mashed meat, 2 eggs, a little shiitake mushrooms. Excipients: salt, soy sauce, chicken essence, sugar starch, wine, five-spice powder, spring onions, ginger, right amount. Production process: minced pork, minced shiitake mushrooms, add all ingredients and seasonings and stir well in one direction. Heat 500 grams of oil in the pan, put in small meatballs, fry over medium and small heat until slightly yellow, then remove.

Fried sweet potato balls: first wash the sweet potatoes, boil or steam them, cool them slightly, then peel them, then put the sweet potatoes in a basin, mash them with a spoon, add a small amount of glutinous rice flour and an appropriate amount of white granulated sugar, add an egg, and stir evenly. It can be fried according to the above method of fried vegetarian balls.

Make dry fried pork balls, one jin of meat, how much water, salt, starch? Thank you

The main results are as follows: 1. When making pork balls, starch is generally not used. When adding water to the meat, you should add water while stirring, and when stirring, you must stir along one direction, or else the balls will disperse. Until stirring hard (that is, all the water is in the meat, into a paste), it should be seasoned at the same time. Only the balls made in this way are tender and have a taste.

2. Fried meatballs put 50 to 75 grams of starch per jin of meat. Excipients and formula: 150-250 grams of water, 50-75 grams of starch, 5 grams of improver, 5-12 grams of salt, appropriate amount of monosodium glutamate and other seasonings. The amount of starch in the formula can be adjusted to 250-400 grams, but with the increase of the amount of starch, the flavor of the finished product decreases accordingly.

3. According to a number of data, when making meatballs, the amount of salt per jin of meat is between 5 and 12 grams. In terms of the list of ingredients, in addition to pork, the main ingredient of meatballs, seasonings such as salt, water, starch and monosodium glutamate are also needed. Specifically, if calculated in terms of 1 jin of fresh meat, you need to add 5-12 grams of salt, 150-250 grams of water, 50-75 grams of starch, 5 grams of improver, monosodium glutamate and other seasonings.

4. Put two spoonfuls of starch in a jin of meatballs, usually 50-70 grams. In order to make the balls more easily shaped and soft and delicious, some starch is usually added to the meat stuffing of the meatballs. There are many kinds of starch, such as potatoes, peas, corn, sweet potato starch and so on, generally like to use corn starch, sweet potato starch more.

5. Put 60-70 grams of starch in one jin of meatballs. The following is the way to make meatballs: main ingredients: lean meat stuffing 423g, egg white 30g. Excipients: oil, salt 4G, chicken essence 2g, cooking wine 5ml, light soy sauce, oyster sauce, ginger powder, black pepper, onion, garlic, starch 5g. Spare meat stuffing. Add salt, chicken essence, cooking wine, light soy sauce, oyster sauce, ginger powder, freshly ground black pepper and mix well.

The correct formula for fried meatballs

The recipe for fried meatballs. 500g pork, 10g spring onions, 10g ginger, 200g sweet potato starch and 2 eggs. Cut the meat into thinner slices, cut it well, and then chop it up. Use a meat grinder instead, then take it out and put it in a larger basin.

Step: steam the potatoes and press them into mud. Add crushed steamed bread. Put in all the ingredients. Stir well. Deep-fry the balls until golden and crisp.

The correct recipe for the chef's fried meatballs is as follows: ingredients: 500g meat stuffing, right amount of ginger, right amount of onion, right amount of salt, right amount of light soy sauce, right amount of black pepper, right amount of oyster sauce, 2 eggs, 50g corn starch. Wash and chop the pork into minced meat. Put onions, ginger, salt, light soy sauce, black pepper, oyster sauce and eggs in the chopped meat stuffing.

Practice: first cut up the ginger, spring onions and set aside. Add the minced meat to the ginger and chopped onions. And then continue to chop it into mud with a knife. Soak the steamed bread in water. Wait for the steamed bread to absorb all the moisture. Soak the water-absorbing steamed bread into the chopped meat and add salt, monosodium glutamate, cooking wine, cornflour and eggs. Stir well. Squeeze the meat out with your thumb and forefinger and wipe it with a spoon to form a small meatball.

Make baking powder paste: mix the flour and baking powder well, then mix well with water, add lard and stir well with salt (do not stir too much, so as not to form tendons and affect the quality and taste). Put the balls on a plate, steam through the top drawer, take them out to cool, stick a layer of baking powder and paste them for use. Heat the oil in the pan and fry the powdered balls into dark yellow. Remove. Prepare a small plate of chilli oil, pepper and salt each for seasoning.

How to fry meatballs

1. To fry meatballs, choose three fat and seven thin pork to chop into meat stuffing. Add salt, chicken essence, sugar, pepper and ginger powder. Add soy sauce, oyster sauce, light soy sauce, starch and an egg white. Stir hard clockwise. Put in a spoonful of cooking oil and mix well. Heat the oil in the pot, the oil is a little more, and the oil temperature is 50-60% hot. Squeeze the meat into balls and deep-fry the meat in a pan over medium heat until golden.

2. The steps of frying meatballs: main ingredients: pork hind leg meat, eggs. Accessories: corn starch, star anise, spring onion and ginger, salt, pepper powder, white pepper, sesame oil. First cut the green onions into a bowl, then add a few star anise, 20 or 30 pepper, soak in hot water, cool and set aside, chop the pork into minced meat, chop it as finely as possible, and add some ginger when chopping the meat.

3. Finally, stir the meat stuffing and use a spoon or the tiger mouth of your hand to form small meatballs. Step 5, heat the oil from the pot, pour the right amount of cooking oil into the pot, and heat the oil to 50% hot. Begin to fry the prepared balls in a frying pan. When the surface of the balls is yellowish, remove them and control the oil. Continue to heat the oil to 70% hot, add the balls and re-fry them again, then remove the fried balls and control the oil and put them on a plate.

4. Deep-fry the balls until golden and crisp, remove and drain the excess oil. Put the balls on the kitchen paper towels to absorb oil, which can make the balls more crisp and refreshing. Intimate tips: in order to enhance the flavor of meatballs, you can also add ingredients such as shiitake mushrooms and carrots to the meat stuffing. When frying balls, the control of oil temperature is very important. If the oil temperature is too low, the balls are easy to absorb oil, affecting the taste; if the oil temperature is too high, the balls are easy to burn.