Can custard powder be added to croquettes? What is the effect of custard powder in croquettes?

We all know that croquettes are a common home-cooked dish. There are many ways to make them, the ingredients are rich, the flavors are diverse, and they taste delicious. They are very popular among people, and many people eat croquettes at home. So can custard powder be used to make croquettes? Let's take a closer look!

Can custard powder be used for croquettes?

Custard powder can be used to make fried meatballs. Custard powder is a kind of spice powder, which is mainly used to remove the mutton smell and blend the flavor when frying meatballs. In addition, custard powder can also be replaced by seasonings such as onion, ginger, and five-spice powder, which is healthier and more delicious.

Fried meatballs are a delicious dish that originated from Beijing. They have a salty and fresh taste, a strong meaty flavor, a crispy skin, and a soft heart. It is not easy to fry meatballs that are crispy on the outside and tender on the inside, and the crispy texture of the skin can be maintained for a period of time, but as long as you master a few key points, it is not too difficult to do.

How many minutes does it take to fry the meatballs?

The oil temperature for frying meatballs should be kept at 50% to 60% hot, and fry slowly to release the water vapor in the meatballs and form a hard shell on the surface. This way, the meatballs will remain crispy for a longer time. The frying time takes about 10 minutes. If you fry them at high heat at the beginning, the skin will color quickly and look hard, but it will soften immediately after you take it out. Because the frying time is too short, there is too much water vapor in the meatballs, and the skin will be easily softened after being affected by the water vapor after being taken out of the pot.

Homemade fried meatballs recipe

Ingredients: pork, ginger, chives, eggs, cold steamed buns, starch, peppercorns

Condiments: salt, salad oil, sugar, soy sauce, cooking wine, pepper

Step 1: Peel and clean the front leg meat which is 30% fat and 70% lean, then chop it into minced meat.

Step 2: Peel the ginger and chop it into minced ginger. Wash and chop the shallots and peppercorns into minced shallots and put them into a small bowl. Pour a little warm water and soak them. Peel the steamed buns and rub them into minced meat with your hands.

Step 3: Put the minced meat and chopped green onion and ginger into a large bowl, add appropriate amounts of salt, sugar, cooking wine, light soy sauce and pepper, then beat in the eggs and stir evenly with chopsticks.

Step 4: Pour in the steamed bun residue starch and a little starch, then pour in the scallion and pepper water in batches, stir in one direction to make the meat filling chewy.

Step 5: Pour more salad oil into the pot. When the oil temperature reaches five layers, squeeze out the meatballs from the base of the thumb. Use a spoon to put them into the pot. Fry them on medium-low heat until they are shaped, then turn them over gently.

Step 6: When the surface of the meatballs turns slightly yellow, remove them from the oil. When the oil temperature rises to the seventh layer, pour the meatballs in and fry them again. When the surface of the meatballs turns golden yellow, drain the oil and remove them from the oil.

Tips: If you want the meatballs to be crispy, you must fry them again. When frying meatballs, fry them slowly over low heat. If the oil temperature is too high, the surface of the meatballs will be easily colored, but the inside will not be cooked. Do not turn the meatballs over when they are just put into the pan to prevent them from falling apart or deforming.