How do you make crispy fried beef meatballs fragrant and crispy? It's a small trick to solve easily

The beef tendon meat part of the beef meatball is better, the beef tendon has a lot of tendon meat, and the fried meatball is chewy. Beef brisket, relatively less tendon, but more meat film, not suitable for frying meatballs, suitable for meatballs, very tender. Add the beef to the green onion and ginger and beat it into a meat filling in a food processor, don't beat it too much, some of the grainy taste is the best.

Whether it is croquettes or meat dumplings, adjusting the filling is very important, green onion and ginger water is essential, soak the green onion and ginger in warm water for 20 minutes and add a small amount of water to the meat filling, so that the meat filling can completely absorb the water, and then add salt light soy sauce, pepper, chicken essence, oyster sauce to taste, fried beef meatballs must not be dark soy sauce, because the color of the beef meatballs is particularly dark, and adding dark soy sauce will make the meatballs easier to color and blacken.

Share a little trick, adding an appropriate amount of breadcrumbs to the adjusted beef filling will make the meatballs more crispy, if not, you can use crushed steamed bread and an egg, and finally add starch, starch can play a role in binding, and the balls are not loose.

In order to avoid uneven heating during the scramble of the croquettes, you can put the croquettes on a plate in advance

Fifty percent of the oil temperature under the pan fry, the fire must not be too large, medium and low heat slow frying, fried and fried thoroughly, the skin becomes darker, and the color is even.

If you want the meatballs to be more crispy, increase the temperature of the oil slightly, fry them for another minute, and sprinkle them with salt and pepper powder.

Make more and put it in the refrigerator, you can take it out at any time to make meatball soup or stew, plus the tofu and Chinese cabbage that are essential in winter.