Mom used the method of frying meatballs for 30 years. Without adding a drop of water, it tastes crisp and crisp, and it is not hard and cold.

Buying new year's goods is a top priority for ordinary people in China. In addition to cakes, there are jiaozi, pickles, all kinds of roasted seeds and nuts, oil cakes and so on. Northerners always eat fried meatballs as a symbol of reunion.

Every year on the 28th of the twelfth lunar month, my family always sets up a big oil pan to fry meatballs with various flavors. Tofu, potatoes, pork and vermicelli balls are crispy and delicious. The cooled meatballs are used to make soup, stir-fry and rinse hot pot, each with its own flavor.

Among the meatballs made by my mother, I like vermicelli meatballs best, which are a little less greasy than meatballs, and all the old people and children at home like to eat them. If you want to fry the meatballs crispy, you need to master some skills, such as having enough oil in the pot and frying slowly with a small fire. In addition, the ingredients for making meatballs, the proportion of starch and flour, and the choice of seasonings will all affect the taste.

Some time ago, I specifically asked my mother the secret of fried meatballs. I have been using this formula for 30 years. Today, I will share it with you. The meatballs are crispy outside and tender inside, and they won't be hard when they are cold.

Ingredients: a handful of sweet potato vermicelli, 3 eggs, salt, thirteen spices, cooking oil, starch 100g, flour 150g.

Step 1: Soak sweet potato vermicelli in exothermic water until it can be easily cut by hand. Take it out and cool it in cold water. After controlling the moisture, put it into the basin. Too cold can prevent sweet potato vermicelli from caking.

The second step; Cut the vermicelli into small pieces, not too short, about one centimeter. Beat in 3 eggs and stir well to make the vermicelli completely covered with egg liquid.

Step 3: Add a tablespoon of salt, a tablespoon of thirteen spices and a little cooking oil, and stir well, then add 100g starch and 150g flour, and stir well until it becomes a sticky batter, so that Nakawaniko will not break up during frying.

Step 4: pour more oil into the pot, and the oil temperature is 50% to 60% hot to start frying meatballs. If you have a meatball machine at home, gently press it on the batter, scoop it up with a spoon and slide it into the pot in turn. Meatballs are smaller and easier to fry.

Step 5: put the meatballs quickly. After the meatballs are formed, stir them gently with a shovel to prevent them from sticking to each other. Stir-fry the meatballs slowly. After a long time, the meatballs will float. When the skin is golden, control the oil and remove them. If you want to eat brown and crispy meatballs, we can fry them once, and the oil temperature is 80% hot. Put the meatballs in the pot and fry them for ten seconds before taking them out.

This kind of fried meatballs looks very attractive in color and tastes crunchy. We can fry a few more at a time and keep them in the refrigerator, which is convenient for eating and cooking. Friends who like vegetarian meatballs must not miss it.

1, meatballs don't need too much seasoning, especially don't add soy sauce and soy sauce; Allicin meatballs are easy to fry, which affects the appearance and taste; Sprinkle some cumin seasoning powder on the balls. If you like Chili, you can sprinkle some Chili noodles.

2. You can also add vegetables such as lotus root, carrot and diced cucumber, which are nutritious and healthy, add sweetness and make the color look better.