How to make croquette(ru he zuo ke le bing )

How to make croquette

Introduction:

"The French call it fried meatball. It's very simple and not romantic at all. It's the Japanese who carry it forward. It's said that it's as popular as Octopus meatball in Japan. Although it's called coke cake, it has nothing to do with coke. It's just a transliterated name based on its Japanese pronunciation. It's delicious, ╮ (╯) ╭ ah, it's fried food again. I'm sorry to mention nutrition, but it's really delicious. When I make this for dinner at home, it must be empty plate with O (∩)_ O ha! I was so excited when I saw that I was frying it. I went to eat two mouthfuls of radish first and said that I wanted to moisten my throat

Production steps:

Step 1: steam the potatoes in the pot, insert them with chopsticks and poke them through smoothly

Step 2: grind by heat, add salt, sugar and pepper to taste, in which sugar is used to extract fresh, just a little bit

Step 3: add a little cooking wine, salt and starch to taste the meat. Chop the onion and set aside

Step 4: pour a little oil into the pan, stir fry the onion until fragrant, pour in the meat, stir fry until the meat turns white, turn off the heat

Step 5: add potatoes and stir well

Step 6: you can roll the potatoes into strips or flatten them into a round shape. In order to fry them in a little less oil later, I pat them into a flat shape. The potato with good plasticity is first coated with starch

Step 7: add another layer of egg liquid

Step 8: then roll in the chaff

Step 9: you can fry it in the oil pan, fry it until it's golden on both sides, take it out, put it on the kitchen paper, absorb the oil and put it on the plate.

Materials required:

Potatoes: 2

Pork stuffing: 300g

Onion: 1

Bread bran: 100g

Egg: 1

Starch: right amount

Salt: right amount

Black pepper: a little

Sugar: a little

Cooking wine: a little

Note: the fried coke cake is delicious without sauce ~ ~ you can match it yourself if you like tomato sauce~~

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ru He Zuo Ke Le Bing