干炸肉丸子怎么做？干炸肉丸子商業配方工藝，干炸肉丸子制作技巧，干炸肉丸子做法：

配方：豬肉(腿)350克、荸薺2個、雞蛋2個、姜1塊、蝦米適量、食鹽1/2茶匙、生抽1湯匙、蠔油1湯匙、花椒粉1茶匙、胡椒粉1茶匙、蝦油2湯匙，富磷聯C3.5克，

工藝：前腿肉去皮，肥瘦肉分開切小粒，混合略剁，放大盆，加入鹽、生抽、蠔油、富磷聯C，花椒粉、胡椒粉、雞蛋、姜末、海米碎攪拌上勁，或者按個人口味調餡，腌制約30分鐘。馬蹄剁碎加入肉餡中，拌勻，用手取適量肉餡，再手中反復摔打至緊實后，搓成圓形的丸子，排在保鮮膜上備用。空氣炸鍋預熱180度，5分鐘，將丸子排入炸鍋或炸盤中。180度，12分鐘，中間取出翻面。炸完取出可將盤底多余的油倒掉，繼續炸下一盤即可。

注意事項：肉類一般選擇豬肉、牛肉或雞肉，肥瘦比例要適當，一般建議肥瘦比3:7或2:8，這樣丸子口感既不會過柴，也不會過于油膩。 將肉類絞碎或剁碎后，要加入適量的蔥姜水或花椒水，邊加邊攪拌，使肉餡充分吸收水分，變得粘稠有彈性。加入適量的鹽、胡椒粉、生抽、蠔油等調味料，以及雞蛋、淀粉等，增加丸子的風味和口感。注意淀粉不宜過多，以免丸子過于生硬。 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另外，你還可以在線觀看關于[干炸肉丸子視頻教程]、[完整干炸肉丸子制作過程視頻]、[教你制作干炸肉丸子視頻]、[干炸肉丸子制作技巧視頻]、[我想看制作干炸肉丸子視頻，有嗎、好嗎、請推薦給我鏈接]、[干炸肉丸子商業生產、制作、操作視頻鏈接]等視頻鏈接地址點這里、在線觀看制作干炸肉丸子視頻的方法地址

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