Dry fried meatballs

Dry fried meatballs

Introduction:

"It's golden and crisp on the outside. It's delicious and tender inside. You can't stop eating it."

Production steps:

Step 1: the ratio of fat to lean is 3:7, including meat stuffing, eggs, Zanthoxylum, star anise water, onion and ginger water, starch, salt and vegetable oil.

Step 2: add pepper water, onion and ginger water, salt, egg white and stir in the meat.

Step 3: wait for water to fully inhale into the meat, add starch; < br > Add starch and mix well, then add 2 spoonfuls of vegetable oil and mix well.
The meat stuffing is thin and hard to shape. Refrigerate the mince for 30 minutes.

Step 4: 30 minutes back seat oil pan.

Step 5: take out the meat stuffing in the process of hot oil and stir it. After refrigerated, the meat is thick and easy to shape.

Step 6: when it's 50% hot, turn to medium heat and start to lay meatballs.

Step 7: when the ball floats, take out the yellow skin.

Step 8: heat the oil pan again, wait for the oil to smoke, add the meatballs and fry them again. When the skin is golden, take them out and put them on the plate.

Step 9: ha ha, hot meatballs, break open one, the appearance is golden and crisp, the inside is delicious and smooth.

Materials required:

Fat and lean meat: moderate

Eggs: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Onion ginger water: right amount

Starch: right amount

Salt: right amount

Vegetable oil: right amount

Note: Note: the first time to fry a small fire, slowly fried, forced out of the fat in the meat, so that the ball is not greasy. The second frying is to make the skin of the meatballs crispy. It needs a big fire.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh