To make dry croquettes, cornstarch or potato starch? None of them are right! No wonder it's not fried crispy enough

There are some skills that need to be mastered if you want to make simple dry croquettes crispy and delicious, among which the choice of starch is particularly critical, some friends use cornstarch, some friends use potato starch, in fact, they are not correct; If you want to make dry croquettes crispy and delicious, it is best to choose sweet potato starch.

Why is it best to choose sweet potato starch for dry croquettes? Because of the low viscosity of cornstarch, the fried meatballs are inferior in both taste and crispiness; Potato starch has high viscosity, but it is not resistant to high temperatures, and it will become dark and dark when fried at high temperature for a long time; Sweet potato starch has a high viscosity and high temperature resistance, and the fried meatballs are very good in terms of texture and crispiness.

【Dry croquettes】

Ingredients: 500 grams of hind leg meat, 100 grams of green onion and ginger water, 100 grams of sweet potato starch, 2 grams of dry yellow sauce, 10 grams of salt.

Steps:

1. Chop the pork into minced meat after peeling, and try to chop the minced meat of dry croquettes as finely as possible, and remove the fascia, so that it is easier to form when squeezing the meatballs.

2. Add salt to the meat filling and stir well, stirring the meat filling until it is sticky.

3. Add 2 grams of dry yellow sauce to 100 grams of sweet potato starch, then add 100 grams of green onion and ginger water and stir to dilute the starch and yellow sauce.

4. Pour the diluted starch water into the meat filling, stir the meat filling back and forth, remember not to stir the meat filling vigorously, if the meat filling is stirred vigorously, the fried meatballs will taste hard and not soft at all; And if the meatballs are not stirred, the fried meatballs are not only fluffy, but also crispy and delicious.

5. Heat oil in the pot, turn to medium heat after the oil temperature is burned to 5 percent, grab a handful of meat filling with your left hand, squeeze out the balls from the tiger's mouth, then peel off with a spoon, put down more than a dozen balls at a time, keep the medium heat croquettes throughout the whole process, fry the meatballs until they are finalized.

6. Heat the oil temperature to 60% and fry the meatballs again in the pot, the time of re-frying is about 15 seconds, and the meatballs are fried until the color is golden and then removed.

The dry croquettes in this way taste fluffy, fragrant, crispy and crispy, and can be frozen in the refrigerator if you can't finish it at one time, and you can re-fry it, shabu-shabu, and stew when you eat it.

Tips:

1. It is best to chop the meat filling of dry croquettes finely, and the fascia on the meat must be removed.

2. It is best to use sweet potato starch for dry croquettes, because sweet potato starch is resistant to high temperature and high viscosity, and the fried croquettes are more crispy.

3. When stirring the meat filling, stir back and forth, and do not stir the meat filling vigorously, otherwise the meatballs will taste hard and crispy enough.