When making fried meatballs, don't just blindly use flour – you're missing a key ingredient, and the meatballs won't be crispy!
Fried meatballs are a beloved snack enjoyed by everyone, boasting a crispy and delicious taste. They're perfect as a snack, and each one is exceptionally flavorful. Despite the seemingly simple nature of making fried meatballs, there's a secret to perfecting them. Many friends say their homemade meatballs aren't tasty, lacking crispness and becoming soft after a short while. This is because the method isn't correct! Today, we're sharing the correct method for making fried meatballs!
When people typically make fried meatballs, they usually mix meat puree and flour. This is a big mistake! When frying meatballs, don't foolishly just use flour; you're missing one crucial element, which explains why the meatballs aren't crispy and lack elasticity!
First, we need to chop the meat filling. Then, add ginger, garlic, scallions, salt, soy sauce, and mix thoroughly in one direction. This creates meatballs with a better elasticity. During the mixing process, gradually add a little water to prevent the meatballs from becoming dry and having a particularly good texture,
Next is the key ingredient. Many people's bad meatballs are due to a lack of this ingredient: eggs! We need to add one egg to the mixed meat filling and mix it evenly. This makes the meatballs crispy and delicious after frying. Finally, we sprinkle in flour and mix it evenly, and we can add other favorite ingredients,
Finally, heat the oil in a pan, wait for the oil to heat up, then gently place the formed meatballs into the pan one by one. If you put them all in at once, they're likely to stick together. Fry until golden brown, then remove and drain excess oil. After the oil temperature rises again, fry the meatballs a second time, making them particularly crispy.
