Sweet and sour meatballs

Hello! Please refer to the practice of sweet and sour meatballs, thank you!

Fill:

The fat meat and lean meat are minced in a meat grinder at a ratio of 5: 5 and put into a pot. Add 300g onion Jiang Shui to every 500g meat stuffing and mix well. When onion, Jiang Shui and minced meat are completely mixed into a thin paste, add 20g lard and knead well. Then, add 300 grams of corn starch and continue mixing. When the starch is completely blended into the meat sauce, add 3-5g of salt and mix well.

Raw materials for stuffing.

Add onion and Jiang Shui into the meat stuffing and stir well.

Add lard and knead well.

Add starch and stir well.

Finally, season with salt.

Production key:

1, the filling method is to grab and mix instead of stirring in the same direction, which is called "scoop", that is, to mix up and down in different directions. The scooped meat is fluffy and rich in air. When the air in the pot expands, the fried meatballs will be fluffy and crisp.

2, a catty of meat with six two onions Jiang Shui, six two corn starch! In the past, chefs dared not add so much water and starch to the meat stuffing. The ratio we got through many experiments looks bold, but in fact it only achieves the effect of crisp outside and tender inside: starch and lard are responsible for "crisp" and water is responsible for "tender", which may be one of the secrets that signature dishes don't want outsiders to know.

This dish tastes sweet and sour, so I only add 3-5 grams of salt when I mix the stuffing, and the bottom mouth should not be too heavy. If the salty mouth is above the sweet and sour mouth, it will fail.

4, only salt, monosodium glutamate, pepper and other spices are not needed.

Steamed bowls of ginger juice to make sweet and sour sauce.

Adjust the drum:

Some people put onions, ginger and garlic in the sweet and sour juice, but the sweet and sour juice of this sweet and sour meatball is unique: it is made of ginger juice. The specific method is to add 500 grams of boiled water, 300 grams of brown sugar, 50 grams of Jiang Mo and 250 grams of soft sugar into a large bowl, stir evenly, cover with plastic wrap and steam thoroughly, let ginger and sugar fully blend, take out and let it cool, then add 300 grams of Ding Feng white vinegar (adding rice vinegar or balsamic vinegar will make the juice too dark), and thicken it with water starch.

Production key:

1, brown sugar+Jiang Mo steamed ginger syrup is rich in flavor, but the sweetness of brown sugar alone is not enough, and some soft candy should be added.

2. The thickening concentration is subject to the fact that the meatballs can be wrapped after the juice is exploded. There is no absolute proportion, and the chef needs to master it himself.

Stir again to form an air chamber.

Fried meatballs:?

Add 30 grams of salad oil to the prepared meat stuffing, stir it evenly again, then squeeze it into small balls from the tiger's mouth, fry it with 40% hot oil until it is upright and set, continue to soak and fry it until it floats and turns golden yellow, then take it out, hit it in a colander, knock out cracks and deflate the ball. When the oil temperature rises to 70%, remove from the fire, add the stir-fried meatballs and fry until crisp, and take out the oil control.

Squeeze into small balls and fry in a pot until solidified.

Knock out the gap and deflate.

Fry at high oil temperature until crisp.

Production key:

1. Whenever you use the prepared meat stuffing, you should catch it and stir it evenly again. This is because the meat stuffing is often thick when standing, so it should be grasped and stirred until it is scattered and then absorbs some air, so that it can fully form a number of small cells in the meat stuffing before use. Adding salad oil can help meatballs become more crisp.

2. Meatballs can only remain crisp for a long time after being cracked, deflated and re-fried, otherwise water vapor will accumulate in the meatballs and become soft in a short time.

Soak oil in oil to stimulate juice.

Stir-fry the fruit juice into the dish;

Hot oil at the bottom of the pot, put in 120g bowl sauce, and pour in a little hot oil that just fried the meatballs. The sweet and sour juice will explode quickly when it is burned. When the juice bubbles, pour in the fried meatballs, quickly wrap them evenly, and serve.

Stir-fry the sweet and sour juice in the pan, then add the meatballs and wrap them evenly.