The use of flour starch is a taboo for fried vegetarian meatballs. It is a particularly simple and delicious one, but now it has been interpreted in a variety of ways, which is simply a toddler in Handan. Adding wheat flour or cassava starch is popular in the market now. Originally, the crispy outside and fried vegetarian balls inside were very soft. How to use wheat flour or cassava starch? Hard and sticky after frying. It's a no-no to fry vegetarian meatballs with flour starch during the Spring Festival. No wonder it's hard on the outside and sticky on the inside, crisp on the outside and soft on the inside: in fact, the most important food commonly used for frying vegetarian meatballs in the past is ordinary steamed bread, and the colder the steamed bread, the better, which is a bit surprising. Because steamed bread is naturally fermented and full of tiny pores, it is very suitable for fried vegetarian balls and easy to digest after eating.
Making technology 1 5 cold steamed bread, peeling the steamed bread, cutting it into "dice pieces" with a knife, putting it in a relatively large washbasin to facilitate practical operation, and kneading it twice by hand to form rough steamed bread. 30 grams of scallion and 20 grams of ginger, cut into filaments, put them in a larger bowl, and pour 350 grams of cold water. According to the constant grasping and pinching, soak it into thick onion Jiang Shui, and carefully remove shredded ginger and garlic with a colander to get 300g of clear thick onion Jiang Shui.
2. First, add 2g of thirteen spices, 5g of salt and 2g of chicken essence into the dried steamed bread powder, and keep stirring. Be sure to use seasoning when the steamed bread is still comfortable, so it is easy to stir. Lai Xiang 100g, washed, cut into powder, and put into steamed buns. Pour in 250-300g onion Jiang Shui, stir well, and let it stand for 30 minutes, so that the steamed bread can absorb the onion Jiang Shui, or "pulverize" the steamed bread conveniently. 2 raw eggs, beat well, pour into the vegetarian ball stuffing, constantly turn and stir well.
3. Pour a certain amount of cooking oil into the pot, heat it to 40% heat with high fire, and the temperature is about 120 degrees, and adjust it to slow fire. Take about 20 grams of multi-vegetarian meatball stuffing, reunite in the palm of your hand, stick it to the side of the pot and put it in oil. Do it quickly, leave the meatballs in, slowly soak them in low fire and let them fry thoroughly.
4. After the meatballs float in turn, the color has already been soaked, fried into light golden yellow, picked up and drained in the floating order. Turn to medium heat, raise the temperature to 150 degrees, put the first fried vegetarian balls together, fry until the surface is golden, and drain the oil. Take advantage of the heat to taste one, the shell is crisp and the heart is soft, and every bite reproduces the taste of childhood.