乾炸丸子，不黑不糊的秘訣全在這裡，外酥裡嫩，學會年夜飯露一手

Hello everyone, I am Rainbow A must-have dry croquette for New Year’s Eve dinner Crispy on the outside and tender on the inside Here’s the secret to not being dark or confused Let’s take a look below First prepare 60 grams each of onion and ginger Add hot water and soak for 15 minutes A pound of pork If you like to eat thinner, you can choose Three Fat and Seven Thin Otherwise it can be used After the pork belly is cut into small pieces Put it into a meat grinder and grind it Pour into a large bowl Add two grams of salt and one gram of white pepper A little light soy sauce and oyster sauce Don’t add too much of these two To prevent the fried meatballs from turning black Finally, add a little cooking wine to remove the fishy smell and mix well Then stir in one direction until the meat filling is thickened Set aside for later use Then squeeze out the juice from the soaked onion and ginger shreds with gauze These are the essences squeezed out The taste is stronger If you add the minced onion and ginger directly to the meat filling The fried meatballs will have small black spots Then pour the squeezed essence into the meat filling Add another egg Beat evenly again Let the meat filling be fully absorbed Finally add 50 grams of cornstarch Amount of starch Add one pound of starch to one pound of meat filling If you add too little, it will fall apart easily when fried. Adding too much will affect the taste Therefore, the proportion must be mastered Finally stir it into this thick meat filling You can throw it Make the meat filling more interesting Heat the oil in the pot until it is 50% hot Chopsticks stuck inside Small bubbles gradually appear Then you can fry it in the pot Quickly squeeze the meatballs into the pot one by one Then turn to medium to low heat and fry slowly Don’t stir it when you first put it in the pot. Wait for the surface to set before stirring Fry until all the meatballs float A gelatinous shell is formed on the surface You can control the oil and fish it out Our dry croquettes are ready look at this color The heat is just right Crispy on the outside and tender on the inside Take one bite and your mouth will be full of flavor Have you learned the secret to making croquettes neither dark nor mushy? Chinese New Year is coming soon Once you learn it, show it off as soon as possible Food updated every day After new friends follow me Click my avatar You can see more food videos Let's see you tomorrow