Fried meatballs, the recipe taught you in the hotel, are smooth and fluffy, crisp outside and tender inside, and elastic.

As the saying goes, entering the twelfth lunar month is the New Year, which means that the new year is coming. At the end of this year, the festive atmosphere is getting stronger every day. In traditional customs, every household will pickle bacon, make bacon, fill sausages and prepare new year's goods, and fried meatballs are an essential thing every year, busy and happy.

Meatballs can be said to contain the diligence and wisdom of many ancient people and their yearning for a better life. First of all, chop the meat, add auxiliary materials to remove fishy smell, season with spices, and then fry it in oil pan or boil it in water. It tastes crisp outside and tender inside, fresh and fragrant but not greasy. It also gives it many beautiful meanings, which means reunion and happiness.

Meatballs are also an important dish in banquets, and some places also stipulate the first course of meatballs. During the Chinese New Year, family banquets are indispensable, and meatballs are delicious and have many uses. So by the end of the year, every household will make some, but some people fry because the surface is not smooth and beautiful, or the taste is not tender, or not fluffy. Actually, there is nothing clever about making meatballs. It's delicious to make elastic teeth with the right formula. I'll share the recipes I learned from the hotel with you to ensure that the meatballs are smooth and fluffy, crisp outside and tender inside, and elastic.

Deep-fried meatballs are not simply chopped pork into meatballs and fried. It is also necessary to master the dosage of several important ingredients. It can be said that the quality of meatballs is the key.

1. Surimi: To make meat, it is necessary to put surimi. Surimi is delicate and delicious, which can make up for the roughness of surimi and lock the moisture in surimi. Generally, a catty of pork needs about 300g of minced fish, so there is a saying that "meatballs are also fish balls".

2. Salt: Salt is the "king of all tastes" and has many other uses. It can remove the fishy smell in meatballs and make minced meat easy to thicken. As we all know, the tenderness of meatballs has a great relationship with the strength of minced meat, so the proportion of salt is also very important. Generally, about 5g of salt should be put in a catty of minced meat, so that minced meat is easy to thicken, and some water will be lost when fried.

3. Water: Some people fry meatballs, which are very dry and have a dull taste. In fact, this has a lot to do with water injection of minced meat. Only when the minced meat absorbs enough water will the meat be tender, just like sizing shredded pork. Generally, 240g of water should be added to a catty of minced meat.

Note: you can't pump enough water from minced meat at one time, you need to add a small amount of water several times. After adding water once, stir vigorously, and then add water after absorption. You must also use cold water, especially ice water in summer.

4. Eggs: Many people don't know how to put eggs in croquettes. In fact, adding eggs can make fried meatballs taste more fluffy, which is why meatballs in hotels become bigger and fluffy. Generally, you can add 1 egg to a catty of pork.

As long as you master the correct formula, you can easily make meatballs with crisp outside and tender teeth. The above introduces the dosage of important ingredients of croquettes. If you don't know how to do it, you can look at the specific operation process below.

Production process:

1. Choose three fat and seven thin pork belly, peel it first, then cut the pork belly into pieces, and then chop it into minced meat for later use, or let others chop it when buying meat.

Note: the minced meat does not need to be too fine, with stronger graininess and better taste.

2. Put the minced meat into the basin and stir it to make it muddy first, so it is easier and more uniform to add seasoning.

3. After the stirred minced meat is slightly thick, add salt, chicken essence, pepper, eggs, Jiang Mo and cornflour to continue stirring.

4. After the seasoning is evenly mixed, it is necessary to prepare 1200g of clean water. We will add it in three times. When the water is mixed and absorbed for the first time, we will add it for the second time, and so on. Only when all the water is added and the meat stuffing is put into the refrigerator 1 hour, can the water be completely locked in the meat and it tastes more tender.

5. In the process of cold storage of minced meat, we can make minced fish, remove the skin of the fish, then cut the fish into pieces, put them into a wall-breaking machine, add appropriate amount of ginger, salt and water, and break them into minced fish (if we have the conditions at home, we'd better filter the minced fish with gauze, so we don't have to worry about residual fishbones).

Note: When making meatballs, you can leave the red meat on the fish and stir it together, but when making fish balls, you must clean the red fish.

6. After the minced meat is refrigerated, put the fish into the minced meat and continue to stir evenly. When the minced meat is thick and the extruded meatballs are smooth and round, you can open the oil pan.

7. Pour half a pot of oil into the pot. When the oil temperature is 50% hot (small bubbles will appear when chopsticks are put into the oil), squeeze the meatballs out of your teeth by hand and fry them gently in the oil pan. When the oil temperature is too high, turn off the fire. After the meatballs are put into the pot, reheat them, and push them against the bottom of the pot with the edge of the pot to make them disperse.

8. After the meatballs come out of the oil, change the small torch to soak the meatballs for about 3 minutes, and the meatballs are basically fried. You can drain the oil and the croquettes will be finished.

Summary of production technology of fried meatballs

1. When buying meat, it's best to choose the front meat, that is, pork front leg meat. Because pig's front leg meat is active and tender, you can't just use lean meat, you must match it with three-point fat meat, otherwise the fried meatballs taste dull and not delicious.

2. After adding the seasoning, the minced meat must be stirred vigorously, which means it feels sticky, otherwise the fried meatballs will not be smooth and taste bad.

3. Put the minced meat in the refrigerator 1 hour after mixing, and then fry it, so that the water is not easy to lose and the taste is more delicious.

4. The oil temperature of croquettes does not need to be too high. If you can't judge, you can put them in chopsticks oil. There are small bubbles around chopsticks, which are generally 450 degrees hot (120 150 degrees). If there are many bubbles, it is generally 60% to 70% hot (180 2 10 degrees), which is suitable for French fries and grinding. If the oil level is calm and there is a lot of smoke on the side of the pot, it means that it is 890% hot (240 270 degrees), which is suitable for foods that need quick setting, such as fried fish, but it is best not to let the oil temperature rise to 90% hot at home, that is, there is smoke on the side of the pot.

Meatballs are traditional delicacies, which are essential on holidays, especially at the end of the year. Fried meatballs are not only delicious and reassuring, but also a kind of warmth and happiness. Life is not just fireworks. The meatballs fried according to the above method are full, crisp outside and tender inside, fluffy and elastic, so you can try them at home.

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