How much oil should be used to warm the croquettes

As we all know, fried croquette is a common food. There are many ways to make it, with rich ingredients, including meat and vegetables, and it has a good taste and taste. There are tricks to croquettes, especially oil temperature control. So what's the right temperature for croquette oil? Let's take a look at it!

The croquettes are warmed with a few gallons of oil

According to different kinds of ingredients, the temperature is not the same! The croquettes should be fried slowly on low fire, which is divided into three processes: 1. Shape, 2. Dip and fry, 3.

The oil temperature of fried vegetable balls should be lower, about 40% oil temperature. Too high oil temperature is easy to color vegetables prematurely, which makes them unappetizing! Meat balls should be high oil temperature, about five or six oil temperature! Meatballs are sticky and sticky! Here is how to operate!

Fry meat balls! As one of the dishes of the New Year's Eve dinner, the meaning is very big! Meaning: the family is happy and harmonious, reunion, family unity! According to local customs, fried meatballs are not the same! Our northern Chinese New Year are more common, sweet potato balls, shredded radish balls, apple balls, boss fish balls, eggplant balls, meatballs and so on!

How warm the croquette oil needs to be

When frying meatballs, usually in the oil temperature of about 60 or 70 percent under the pan, each oil temperature is about 25° C, that is, about 150° C is the most appropriate, first the meatballs fried shape fried cooked, and then rise the oil temperature frying the appearance of the meatballs fried golden brown can be removed to drain the oil;

Because the oil temperature is slightly higher, the balls can be quickly shaped and not spread out. In this way, the fried balls will be crispy on the outside and tender on the inside. Whether it is braised in brown sauce or in casserole, the taste will be better.

How to make croquettes

Ingredients: 800 grams of beef, 2 eggs, 1 carrot

Seasoning: amount of corn starch, amount of salt, a little monosodium glutamate, 1 piece of ginger, 1 spring onion, a little light soy sauce, a little dark soy sauce, 13 fragrant amount, 50 grams of salad oil

Operation Procedure:

1. Wash ginger, peel and chop, clean onion and cut into scallion, carrot and chop, clean beef and chop.

2. Put the minced beef into a larger container, and in turn mix the eggs, chopped ginger, chopped green onion, Shisanxiang, light soy sauce, dark soy sauce, salt, monosodium glutamate and salad oil clockwise.

3. Put the chopped carrots and cornstarch into the beef filling and continue to stir well.

4, the wok burning oil, oil temperature 70% hot with tiger mouth stuffing into a uniform size balls into the frying pan.

5. When the balls are fried and golden, take them out and eat them.

Tips: If the operation is not skilled and the ball is not uniform, you can dig out the ball with a small spoon of cooking oil when the ball is turned into a ball, so that the shape is better.

What should we pay attention to with croquettes

The first is the oil temperature, there is a bend generally controlled at 50% heat can be, if the oil temperature is too hot, the surface of the meatball is easy to fry black, and the inside will not be cooked, if the Juve is too low, the meat will stick together, and may be scattered.

The second is the way to squeeze the meatballs. One way is to squeeze the meatballs directly with your hands, and the other way is to catch the meatballs with a spoon and put them into the oil pan. The other way is to form the balls into a round shape with your hands.

The third point of the meatballs is best divided into two fried, the first time, only need to finalize the shape, do not need to fry golden brown, fried while using a leak spoon out, and so on all the meatballs are fried once, and then repeatedly fried once, you can fry the color into golden brown, so that the fried meatballs are both beautiful and delicious.

There is the last point is the meatball meat selection method, pork must choose the pig's front leg meat, such meat is relatively tender, once again, the ratio of meatballs is fat four lean meat six.