Fried meatballs, starch or flour? Many people get it wrong, no wonder it's not crispy and soft

When it comes to croquettes, many friends don't know whether to add starch or flour? Today, Xiaobian will share with you the specific method of dry croquettes, learn this method, and ensure that the croquettes you make are fragrant, crispy and crispy, and the whole family loves to eat them.

Is croquettes flour or starch?

When croquettes, many friends like to add half of cornstarch and half of flour, in fact, most of this ratio is a commercial meatball recipe, the price of flour and cornstarch is relatively cheap, which can greatly reduce the cost, but the taste of fried meatballs is not too good; If you want to be crispy and delicious, it is best to use sweet potato starch, because the viscosity of sweet potato starch is relatively high, and it is resistant to high temperatures.

Do you need to add eggs to croquettes?

Do you need to add eggs when croquettes? In fact, it is okay, there are two situations, if you want to eat that crispy texture, if you eat it directly after frying, it is best not to add eggs, because the balls with eggs are particularly easy to soften; If you want to use the fried meatballs for stews and shabu-shabu, you can add some eggs to make the meatballs softer.

Can you put soy sauce and chopped green onion on croquettes?

Many friends like to put some soy sauce and chopped green onions when they fry meatballs, in fact, they are not advisable, add soy sauce to the meat filling, the meatballs will color too quickly during the high-temperature frying process, the skin has been colored, but the inside is not yet mature; The same is true for chopped green onions, because chopped green onions are easier to fry and paste, which will affect the taste and texture of the meatballs.

【Dry croquettes】

Prepare the ingredients: 500 grams of pork filling, 100 grams of sweet potato starch, appropriate amount of green onion and ginger water, salt, chicken essence, white pepper powder, Sichuan pepper powder.

Steps:

1. Add an appropriate amount of green onion and ginger water to 100 grams of sweet potato starch to dilute the starch into a yogurt-thick batter.

2. Add salt, chicken essence, white pepper and Sichuan pepper powder to the meat filling, stir in one direction, and stir the seasoning evenly.

3. Pour the diluted starch water into the meat filling, stir in one direction, and stir the meat filling vigorously.

4. The oil temperature in the pot is about 50%, take a ball of meat filling in the left hand in the hand, squeeze out the balls with the tiger's mouth, then peel them off with a spoon, put them into the oil pot, put more than a dozen balls at a time, fry them until golden and ripe.

5. The oil temperature in the pot is 60% hot, put in the meatballs and fry them again, fry them until golden brown and crispy, and then remove the oil.

The dry croquettes made in this way are fragrant and crispy, and the method is particularly simple, so if you like it, try it.