厨师长教你:“炸肉丸”的饭店做法,口感和味道都非常棒,还能衍生出不同菜品的做法

厨师长教你:“炸肉丸”的饭店做法,口感和味道都非常棒,还能衍生出不同菜品的做法


Hey guys this is Wang Gang In today’s video I am gonna share with you a homely dish Deep-fried pork meatballs First, prepare a lump of pork belly (about 500g) remove the skin and cut it into thin slices chop the pork to a pasty consistency It is better to choose pork belly half fat and half lean so that the meatballs will not taste too greasy Put the meat mash into a pot for seasoning Add some salt to taste (about 3g) some Chinese cooking wine to taste (about 5g) Mix thoroughly, and toss the mixture in one direction Until the seasoning ingredients permeate into the meat, and it becomes elastic Knead and toss the meat mash until sticky and elastic Prepare some ginger and scallions and cut into julienne strips Put the shreds into a bowl Add some water, squeeze the shreds until the flavour comes out into the water We do not mix the ginger and scallions with the meat to avoid overcooking them during deep-frying Add a spoonful of pepper (about 1.5g) Pour the ginger-scallion-flavoured water into the pot Mix until the water is completely absorbed Remember not to put and mix all the ingredients at once We have careful arrangements for each step A dish is souless if it does not have well-rounded taste Crack an egg into the bowl after tossing And add a proper amount of corn starch, mix, knead, and toss until elastic Corn starch is more suitable for deep-frying meatballs Although it is not as effective as potato starch in thickening the sauce Let’s begin cooking when it’s all ready First, heat up the wok Pour in Kuan You (lit: broad oil, a huge amount of oil) Heat the oil up to about 180 °C Shape the meatballs from the mash and put them into the wok one by one Remember to keep the temperature above 180°C Otherwise the meatball might lose its shape, or various meatballs may stick together Deep-fry the meatballs until fully cooked Take out the meatballs and heat the oil up to 190 °C Put in the meatballs, fry again for 30 seconds In order to tighten the shape and give them a crispy crust After 30 seconds, take out the meatballs and the dish is ready Crispy deep-fried meatballs with tender inner texture are now finished Here are some tips These meatballs are ready to be served as a fully-finished dish, but can also work as half-done ingredients That’s why they can be further used for cooking soup or red-braising, together with some side ingredients You can fry again for a few more times, to make sure the meatballs have a crispy and tender texture That’s all for the tips

100 thoughts on “厨师长教你:“炸肉丸”的饭店做法,口感和味道都非常棒,还能衍生出不同菜品的做法”

  1. 同学们好,今天和大家分享一期“炸肉丸”的半成品饭店做法,一般这道菜会在备菜的时候炸非常多,之后再加工成各种丸子的菜品,比如红烧丸子,炸丸子汤等,或者直接复炸上桌,都是非常不错的选择。这样做出来的丸子外酥里嫩,特别香酥,希望大家喜欢,感恩!

  2. 山西人炸丸子一般会放个馍馍。。。哈哈哈哈哈哈感觉贼好吃。好像我们的丸子会放花椒水?

  3. 2019年10月22日郭文贵先生直播:乌镇“污脸”网大会,BAT帮助CCP迫害战友西藏新疆同胞、去彭斯副总统推特下面留言为他演讲加油!

    https://www.youtube.com/watch?v=I9mSO17bEg4

  4. 喔 要有層次感喔 真的嗎 我做鬆餅都是全部的材料放一起 再攪拌 分開放跟一起放 有差嗎

  5. Once again for the longest time I’ve been requesting the captions be slowed down, it’s just to fast to keep up with, can’t enjoy the videos when the captions are fast, can it be slowed down just a tad, I’m a fast reader but not that fast, Meegwetch thank you

  6. 一看到猪肉丸子我就想起了国内的某个舔菊花媒体,6块的猪肉炸一盘丸子。
    我日他爹,我现在去菜场买6块的肉,老板都不会给我袋子。

  7. 给“宽油”平反
    【大师的菜·宫保肉花】十几秒爆炒成菜—宫保肉花!煳辣荔枝复合味型,川菜大师展示小煎小炒技艺精髓!
    https://www.youtube.com/watch?v=g9r3pyTTYok

  8. 其实想更加酥,口感更好的话,可以在肉馅里再加一些馒头末。我老家做肉丸会这么做,因为纯肉的口感其实不太好,馒头末会让肉丸里有一些小间隙,这样咬起来会更有层次感更脆,而且还能省肉馅。

  9. 太牛逼了,不知道王刚师傅亲手制作的炸肉丸要多少钱一份呢,这辈子有机会吃到就好了

  10. 刚哥 好想你做一道名为开水白菜的菜品,因为每道菜繁杂的工序都难不倒你 最重要的是想学这道菜

  11. 大厨老师傅。。。VPN服务“deyun点info”科学上网,穿透障碍,任意地点,全球网络极速互访,多国线路秒换保障,便宜,不限速。

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