The tutorial of leek meatballs is here, it tastes delicious, it tastes better than meatballs, and it's super simple

 Today, I will share a detailed recipe for making a dish of leek balls that are golden and crispy on the outside and soft and fluffy on the inside:

Leek meatballs

Ingredients: 300 grams of leeks, 2 eggs

Excipients: 2 grams of salt, 2 grams of pepper, 2 grams of five-spice powder, 45 grams of flour, 15 grams of corn starch, appropriate amount of soybean oil, light soy sauce, balsamic vinegar, garlic paste, sesame oil

Step 1: Wash and chop the fresh leeks and put them in a pot. Step 2: Add salt, pepper and allspice to the bowl and stir until the seasoning and leeks are fully combined.

Step 3: Beat 2 eggs into the basin, add flour and starch, don't put too much flour and starch, its main purpose is to increase viscosity, stir until the filling forms a ball. Finally, pour in a little vegetable oil, stir well and set aside. Vegetable oil can make the fried meatballs more crispy.

Step 5: Sauce sauce. Prepare a small bowl and add minced garlic, 5 grams of balsamic vinegar, 10 grams of light soy sauce, and finally add a few drops of sesame oil, stir well. If you like spicy food, you can pour a little chili oil into it.

Step 5: Heat the oil in the pot, when the oil temperature is hot, turn to low heat, grab a handful of fillings and squeeze them into balls at the tiger's mouth, dig into the pot with a small spoon, keep the low heat for about 3 minutes to fry the meatballs, and then turn to medium heat and continue to fry for 30 seconds, fry the meatballs crispy and charred, take them out to control the oil, and finally put them on a plate, and serve them deliciously with sauce.

Insider Tips:

1. The ratio of starch and flour is 1:3, not too much and not too little, 300 grams of leeks and 15 grams of corn starch and 45 grams of flour are just the right amount of food.

2. Raw materials can be matched with your favorite, such as: cabbage, carrots, potatoes, sweet potatoes and so on.

3. When frying croquettes, fry them slowly over low heat, and be careful to fry the paste