Easily learn to make authentic old Beijing dry croquettes

Overview

One mouthful is full of meat, and there are many dishes that can be thought of. Most of the meatballs will come to mind. Croquettes can be said to be everywhere. Who doesn’t fry a few meatballs as side dishes during the holidays? But the most delicious meatballs are undoubtedly the dry croquettes in Jinglu cuisine. Shanghainese people don’t make many meatballs. Where they use minced meat, they are either as big as a lion’s head, or they are stuffed with oily gluten, or lazier meatballs stewed with eggs. That’s it. There are people who make meatballs. The ones in the market are full of flour in one bite, so they are delicious. I'm not from Beijing, so I don't know much about dry croquettes. The dry croquettes I've eaten in the past probably didn't come from a good restaurant and didn't stand out. The dry croquettes I made today were made using the old Beijing method. The taste and texture are very good. The only drawback is that the balls are not round enough and not fried too well, but the crispiness of the skin is already very impressive. I will explain all the key points in detail here. As long as everyone follows the instructions, it can be said that there is almost no failure. Of course, pork belly is the best choice for meat, but I think it needs less fascia. You can use skin-on pork loin. The ratio of fat to lean is 46 to 50. The taste will be better if it is fatter. Don’t be greedy for leanness. All meat-based dishes will taste dull and taste bad if they have less fat. Peel off the skin and there is a thick layer of fascia on the lean meat. Remove the fat and lean meat and cut it into small pieces. Then put it into a blender and beat it for five or six seconds. Of course, you can cut it with a knife if you have time. I like to use tools, so I will make it as simple as possible. Put the minced meat in a bowl, pour some onion and ginger water, and don't add cooking wine. Especially in hot weather, it is easy to get sour. The onion and ginger water is enough to remove the fishy smell. The method of making the onion and ginger water is also simple. Just cut some green onions, cut some ginger slices, and soak it in water. If you are impatient, just soak it in boiling water. It's simple. Add an appropriate amount of salt to the minced meat, a little sugar to enhance the freshness, a little MSG, and chicken powder. If you really don't like these, you can add some white pepper. Another very important condiment is soybean sauce. Add half a spoonful of soybean sauce. The flavor of the soybean sauce will give it the flavor of old Beijing. But don’t make it too much, otherwise it will turn black when fried. At this point, the seasoning of the meatballs is complete. The key to making delicious meatballs is to stir them in one direction a few times, then grab the minced meat and beat it hard, hard, hard. . Say important things three times. . According to the old Beijing method, it takes an hour to beat the dry croquettes. I don't have that much time, so I beat them for about 20 minutes. The minced meat has become like a paste, looks fatter, and has a very strong adhesiveness. I put it in the refrigerator for two hours. After being refrigerated, the moisture of the refrigerated meatballs will not be lost easily, and the fried meatballs will be oily and soft inside. After taking out the refrigerated minced meat, pour in two tablespoons of cornstarch. It is cornstarch. Make no mistake, only cornstarch will make the skin harden when fried. This is the key point. I added less, so it is a little softer. After adding the cornstarch, stir and beat for five or six minutes, and now there are only croquettes left. Turn on the oil pan. Fried meatballs are not fried meatballs, so there should be more oil, at least enough to cover the meatballs. Then heat it to 60% hot and turn to medium-low heat. Dip your hands in some water, squeeze out the meatballs with your left hand, and lift the nail of your right thumb upwards. Once one meatball is ready, carefully put it into the oil pan, and then make another one. Just put all the meatballs in the pan, fry until the skin is slightly golden, take them out, increase the oil temperature and fry again, so that the skin of the meatballs will be very crispy. The fried meatballs can be dipped in salt and pepper, or the popular Thai chili sauce. Of course, foodies will definitely eat them without any condiments. If you bite into the meatballs you made and there are tender little meatballs inside the shell, then congratulations, you succeeded, at least better than me.

Tags

• snacks
• home cooking
• children
• winter recipes
• banquet dishes
• lunch
• corn starch
• egg
• msg
• onions
• sandwich meat
• soybean paste
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 As usual, let’s talk about the dry croquettes

   

2. 2 The ingredients are simple and so are the seasonings. Regarding seasonings, I want to say that many seasonings now have different flavors, and the saltiness of the same salt is not standardized, so everything has to be based on your own taste. Standard measurements are just like taking pictures and data, which are useless.

   

3. 3 Soak the onion and ginger in water, cut the meat into small pieces, pour the salt, sugar, MSG, and soybean paste together, and beat in an egg white. Be careful not to add starch, and don't add too much soybean paste, as it will be fried black easily.

   

4. 4 The minced meat is actually the same as the seasonings. Take it out and beat it vigorously for at least 20 minutes. Why not spend some effort in exchange for good taste? Beating is the key to this dish, a must. . . In addition, you can directly buy minced meat, season it and beat it, and the effect will be the same. The beaten minced meat must be refrigerated for more than two hours.

   

5. 5 Take out the refrigerated minced meat and add corn starch. It must be corn starch. No other starch can be used, especially wheat starch. Mix well and then beat for 5 to 10 minutes. The cornstarch here must not be put before putting it in the refrigerator. If it is put in advance, the starch will be absorbed into the meat and the meat will become hard and the taste will be very different.

   

6. 6 Turn on the oil pan until it is 70% hot, squeeze out the meatballs from the tiger's mouth, put them in the oil pan and fry until golden brown. Then take it out and fry it again.

   

7. 7 Doesn’t it look better when strung together? I hope everyone can make delicious dry croquettes.