RIB CROQUETTE! THE BEST-SELLING STREET SNACK IN THE WORLD!

In this video I will teach you the step by step of a delicious rib coxinha an incredibly tasty filling and very tasty and stay with me until the end because here are all the tips and secrets for you to savor this delight with family, friends or sell and make extra money Let's go to the step by step? Here I have 1.5 kg of cooked and shredded rib and you can cook and season with the seasoning of your choice I will show here quickly how I season and how I do to shred the rib I start by heating the rib I put a little hot water and leave it to soak for 5 minutes After this time, I throw the water out and season the rib I've already drained the water here Now I'm going to put 1 bell pepper 1 tomato 1 onion 2 cloves of garlic 1 tablespoon of bay leaf you can also put the bay leaf this bay leaf here is in powder 1 tablespoon of black pepper 2 tablespoons of chef's seasoning the chef's seasoning is easy to find in spice stores 30 ml of vinegar and 1 tablespoon of salt put warm water until it covers take it to cook after it starts to boil I'll count 40 minutes I'll turn it off, look if I notice that the meat is hard I'll put a little more water if necessary I'll put it to cook again for another 15 minutes follow step by step our rib is already cooked now I'm going to separate here the broth from the meat and potatoes and when the rib is well cooked it loosens like this, look and the correct thing here is to pass the broth through the sieve do you know why you have to do this? to prevent a piece of bone from staying here in our broth how are you going to work with the public? you've seen it, right? even your own house write down some tips in your notebook it has to be 1.5 kg when you buy it, it comes with bone so you have to cook there and after the rib is well cooked you will separate and when you separate, the amount of the filling here decreases a lot now let's go to the next step here I'm going to beat in the blender the rib broth with two potatoes Ediva, how many potatoes? look, on average, it can weigh there 300 grams of potatoes now I'm going to beat this broth write it down in your notebook I need here, look 1.5 liters of broth it didn't give here 1.5 liters I'll complete it here until it gives 1.5 liters of broth you can complete it with water no problem ready and you will only complete it after you beat it in the blender okay? now yes, I have 1.5 liters of rib broth with potatoes reserve the broth we'll be right back you will always find in this type of meat some little piece of skin then you take it off, okay? as much as you clean there is always when it is well cooked look, it's easy to do this here the fun of making this meat is that you don't need a blender processor none of that ready, now that you already know this way that this filling is here I can already use but I want this filling to be with a more intense flavor so what do I do? I sauté with 1 onion, 2 cloves of garlic and 3 tablespoons of oil 1 tomato cut into cubes now I'm going to sauté these ingredients here I can do all this here with the pan in the mouth of the stove but I took it out here because it's better to show this is the time for you to try the salt, I've already tried it here and the salt here is at the right point now I'm going to take it to the fire just to dry a little more about 2, 3 minutes filling ready I left it here on the side and here in the pan itself that I sautéed the meat I'm going to put the broth and it's not disgusting, okay guys? then comes the disgusting tour ah, Edwin used the dirty pan here's a liter and a half of broth remember? I'm going to take this broth to boil with a tablespoon of coloral I tried the salt here and it needs more salt here I have a teaspoon of salt and after this broth boils, I'm going to add 750 grams of wheat flour in here our broth is already boiling completely and only now can I put all the wheat flour at once if you already have experience you can do all this here with the pan in the mouth of the stove you noticed that I didn't put fat to make the dough because the broth of the rib is already a fatty broth so be careful with that, okay? and another thing, the wheat flour you have to weigh 750 grams because if you make a soft dough when you fry your coxinha it will soak up oil and after it cools down, it swells up so write this million tip in your notebook, okay? Oh guys, where's my like? after a tip like this I don't believe you're watching and you haven't liked me yet I'll wait, thank you! now here I'm going to take it to the fire and I'm going to wait for this dough to cook for about 5 minutes on low heat because the wheat flour here is not cooked it's just involved here in the broth open the dough with the help of a roll knead the dough for 5 minutes kneaded dough I'm going to divide the dough here and I'm going to weigh portions of 150 grams and for you to have the notion write in your notebook 13 units with the weight of 150 grams and here, look, there's a portion of 40 grams make balls because it makes it a lot easier the modeling of our coxinhas now I'm going to finish the filling with parsley and it's optional Edva, because you only finish now with the parsley if I put the parsley with the hot filling the parsley will swell and our filling will not have that appearance of a fresh filling you know? so that's why I do this the Bistro dos Salgados channel is also for those who are starting if you are starting it's good that you cover because it prevents portions from drying out to fill, take a portion and open it as if it were a glass, you know? it's easy to open 2 tablespoons very full caprice, ok? look to close you will do this here press like this and finish modeling big, right? to bread I'm going to use panko flour here I have 300 grams of panko flour if you don't want to use panko flour you can use traditional breadcrumbs and to use panko flour I like to make a mixture with 150 grams of wheat flour without yeast 2 tablespoons full of onion cream this gives a special touch and 300 ml of water ready look how beautiful they are perfect, right? and write this tip in your notebook I can fry now? I can! but if you're starting the tip I give you is that you take it to the fridge to cool it's in the fridge, it's not in the freezer why do I have to do this? you know why? it guarantees an excellent fry prevents the bread from loosening the fry is more uniform and not to mention that the crunch is excellent and that's what I'm going to do now I'm going to take it to the fridge and I'm going to let it cool for an hour Edva, how long can I leave it in the fridge? you can leave it in the fridge up to 2 days ready, after this time look how firm they are if you ask me in the comments if you can freeze you can I took two I put it here in the mold and I took it to do the pre-freezing what is the pre-freezing? is you leave the coxinhas firm like this here it's been more than 20 minutes in the freezer and only now, after they are so firm is that I can put it in a bag and take it to do the freezing and what is the validity? Edva, the validity is 90 days here you can keep in the freezer or in the freezer of your house and to defrost, how are you going to do? you're going to take it out of the freezer and you're going to leave it out for about 20 minutes and only then you're going to fry and then depending on your production you can put 10, 15, 20 units inside the bag and take it to freeze here was just an example for you to see how it is the step by step of freezing I'm going to fry this here was just for you see how is the step by step look completely frozen write some tips there in your notebook to never fry again in this galaxy take the bag with your hands and put it inside the oil, don't do that because you can burn the tips of your fingers because the oil boils there when it is heating up, put the bag in a utensil and if you still don't have a thermometer to measure the temperature of the oil which is between 170 to 180 degrees then what are you going to do? you're going to use a wooden spoon after the oil heats up and you put the wooden spoon inside the oil and make balls around it, then it's good I'll show you this and now I'm going to fry here look see the balls around the wooden spoon fry the tips immersed in oil dipped in oil between one fry and another let the oil heat up a little more look how beautiful they are perfect, right? and about the packages you can choose any one of your choice I'm going to try it I can't stand this smell hmmm oh my god look, just a minute I'll get something here pepper sauce look my mouth is salivating here it's the production a little more I'm here waiting for my turn hmm I'm glad there's a lot otherwise there would be nothing left for me very good it's worth doing look at the production look the production of heaven the production is not even talking did you like the production? here I have cupcake molds you can choose the color of your choice and mats the size of this mat here is 12 centimeters here, look then you will do this look how beautiful it is perfect, right? you doing this you value your product now let me tell you something don't do this after you make a cupcake a quality like this and you put it in the bag and give it to your client oh guys, don't do this devalue your product would you like the production? to receive your cupcake like this? no another level, right? value it here then you put the lid your label and deliver it to your client and if you want to know more about cupcakes I have an ebook with 25 recipes of gourmet artisanal cupcakes you can even change the filling but the format this has to stay in the recipe and how do you know what the fillings are? I mark the dough and for you to know there are all the tips and secrets in our ebook the flavors are the best sold there are cod, dry meat, creamy chicken shrimp there are four cheeses well remembered production people, each tastier than the other and you can portion the sizes of your preference big, small medium, you choose I'll leave the link in the description of this video for you how much production would you pay in a package like this? in the package I don't know but I would pay R$ 12 in a package like this the unit, right? it's very good and it's giant and the price of sales? it depends on the value of the ingredients from region to region then you can be there but Edva, so how am I going to price my salty? I have a pricing ebook where I show all the tips for you to price your recipes and best of all it's not just for salty with this ebook you will never have this feeling that am I making money? am I losing money? I'll leave the link in the comment fixed for you to acquire your ebook of how to calculate the price of sales production you eating pepper let me see if I can stand it see if you can stand it or go or crack very good where is the glass of water from here? there is someone making me thirsty eat pepper and then you get thirsty in the water drown the case delicious