What do you need to master to make the taste of fried meatballs first-class?

Can cook all kinds of ingredients, make meatballs, meat and vegetarian food. Of course, if you want to be more nutritious and healthy, you need to count meatballs made of meat and vegetables. My family likes eating meatballs. So I often cook by myself, all kinds of ingredients, nutrition, delicious and healthy. This time, lunch meat, carrots, tofu and onions will be distributed together. When frying meatballs, many people will find that their cooking is always loose, which has a great influence on the appearance of the finished product. In fact, it is also skillful, tightening the meatballs, not relaxing, and softening. If you are familiar with one of the methods, the taste of meatballs will be particularly good. Adults and children at home like to eat. The following will share the method of fried meatballs in detail.

Method of frying meatballs:

Preparation materials: lunch meat 150g, 2 carrots, half tofu, half onion, half onion, half ginger and half garlic, five-spice powder 1 spoon, a little cooking oil, 3 eggs and 200g flour.

Production process:

In the first stage, the onions are peeled and cut in half, the carrots are washed, peeled and chopped, and the shallots are washed and humidified and cut into chopped green onions.

In the second stage, the ginger and garlic are washed and chopped, the lunch meat is chopped appropriately, the tofu is washed in advance, the water is mixed and cut into small pieces, and all the processed materials are put into a slightly larger container.

In the third stage, add 3 eggs, add appropriate amount of flour, season with allspice powder and salt, add onion, ginger and garlic, sprinkle with 2 tablespoons of cooking oil, add 2 tablespoons of disposable gloves, fully grasp and mix all the materials evenly.

In the fourth stage, grab a handful of cows by hand, knead them into a ball, then squeeze them out of the tiger's mouth, use meatballs as embryos, and do everything in this order, then start frying and put oil in the pot.

In the fifth stage, when the oil is burned to 60%, fry the balls one by one until they are golden and crisp, and then take them out.

Tip: Maruko is a very traditional snack. Fried meatballs are crispy and mellow, but they can't be said to be delicious. There are many kinds of filling materials for meatballs. This time I decided to match lunch meat with vegetables and bean products. The meatballs made in this way have richer taste and higher value. Meatballs are made like this every time.

Cooking skills:

1. All materials should be cut as small as possible, so it is easy to blend. Don't put too much flour in the meatballs to prevent them from being too dry. Just put them slowly. Fillers are as elastic as clay.

2. Do you want meatballs that are not soft or loose? Teach you a way to add egg liquid to the filling machine. Adding eggs can produce a sticky effect on the one hand, and keep cows soft on the other.

3. When the meatballs are fried, when the oil temperature is nearly 60%, the pot will be cooked, and the whole process will be fried slowly with a small fire. Don't rush to use fire. Otherwise the meatballs will explode.