What is the traditional practice of meatballs, and what can be done to make them crispy outside and tender inside?

I'd like to share with you how to make croquettes. Although it sounds simple, there is a lot of knowledge in it, and the thick soup will definitely make you memorable. Deep-fried meatballs, remember "add 2 water, put 3 samples", the meatballs are crispy outside and soft inside, and it is not difficult to cool.

Ingredients of fried meatballs: pork, horseshoe, egg, corn starch, onion ginger, pepper,

Prepare a piece of fat and thin pork first, rinse the meat, drain the water, peel it first, then cut the meat into strips, then cut it into pieces, and then chop it into meat stuffing with a knife.

Second: cut a little onion, then cut a few slices of ginger, cut into shredded ginger, put it in a bowl, put dozens of peppers, pour a proper amount of water into the pot, add onions, ginger and peppers, and continue to cook for 30 seconds after the fire is boiled. Then we only need water, not onions, ginger and peppers, take a colander, let the pepper water out to cool for later use, and prepare five horseshoes. Some places are also called water chestnuts.

Third: start mixing the stuffing. Add half a spoonful of thirteen spices, then a spoonful of salt, then add onion and Jiang Shui for the first time, stir the meat vigorously in one direction, add onion and ginger for three times, and stir until the meat feels sticky, then add an egg, stir evenly in one direction, then add a proper amount of corn starch, and finally add horseshoe, and stir evenly.

Fourth: Pour the right amount of oil into the pot. When the oil temperature is 50% hot, we start frying meatballs, grab the meat stuffing with our left hand, then squeeze them out with our left hand, dig them out with a spoon and put them in the pot. Deep-fry until slightly yellow, then take it out and let it cool. When the oil temperature is almost 50% hot, pour it into the meatballs and fry them again, then take them out.

Fifth, start another pot and pour in the right amount of water. After the water is boiled, pour in proper amount of oyster sauce, light soy sauce and a little light soy sauce for coloring, then pour in fried meatballs, cover the pot and cook for 10 minute, add appropriate amount of water starch to thicken the soup, and finally add chopped green onion and coriander, stir well, and then take out the pot and plate.

Basic knowledge of fried meatballs:

1) Pork must be fat and thin. Too fat tastes a little greasy and chewy, too thin tastes too firewood. Fat and thin are all delicious. Although there are various meat grinders, meatballs are best cut with a knife, which is more chewy.

2) Chili water must not be saved, and it needs to be poured in three times to make the meat stuffing absorb more water and hit the gelatinous texture, so that the meat stuffing will be smooth and firm. Eggs can increase the smoothness of meatballs, and corn starch can increase the chewiness of meatballs. Horseshoe tastes crisp, and meatballs don't taste greasy.

3) The fried meatballs must be fried again until the appearance is brown, so that it is not easy to be caught, and it can also ensure that the meatballs are crispy outside and tender inside.

The meatballs made by this method are fragrant, soft and strong, and the appearance is crisp. The Chinese New Year is coming, which is especially worth doing at home. Do you have any meatballs? Welcome to share. Thank you for your support!