The Correct Way to Make Leek Meatballs – No Water Added, Vibrant Green Balls, Crispy and Fragrant
Don't add a drop of water to the leeks, when fried, they turn golden and emerald green, crispy on the outside and tender on the inside, really delicious, fragrant.
This is the correct way to make leek meatballs, without adding a drop of water, the meatballs remain emerald green and do not discolor, crispy and fragrant.
Hello everyone, I'm Fei from the First Foodie, follow Fei for more home-style dishes for your reference!
Spring is the season when leeks are at their freshest and most tender, you may have eaten leeks with eggs or vegetable buns, today I will teach you a new way to eat leeks without adding a drop of water, simply stir and fry the meatballs, they will be crispy on the outside and tender on the inside, fragrant and crispy, one by one, perfect for meals or snacks, adults and children love it.
Leek Meatballs
1. Prepare a bunch of leeks, wash them and cut them into small pieces. After cutting, put them in a bowl and pour in a spoonful of vegetable oil to mix evenly, this is to isolate the vegetable oil from the leeks and prevent salt from penetrating the leeks, reducing the amount of water released by the leeks and keeping them fresh.
2. Then add a suitable amount of salt, thirteen spices, and chicken powder, you can omit them if you don't like them. Add an egg and continue to stir. The egg can solidify well under low temperature, making the leek meatballs better bonded and not loose.
3. Add three to four tablespoons of flour. The flour should not be added too much, stir until it's viscous but not sticky. You can form a shape with your hand when you grab it. This process does not add any water, because salt has already released enough water from the leeks.
4. Add vegetable oil to the pot, while the oil is heating up, use your hand to form the leek balls. When the oil is 50% hot, the temperature is about 150 degrees, and the oil surface is close to smoking, turn off the fire. Use your left hand to squeeze the balls with your palm, use your right hand to scoop the balls into the oil pot, turning off the fire is to make the balls that fall to the bottom and the balls that fall later have the same color and texture.
5. If the meatballs are always sticking to the spoon, you can wet the spoon with water. After the meatballs are finished, increase the fire to medium heat and fry them slowly for about 4 minutes. Finally, take them out and drain off the oil, then plate them.
6. Use a small oil butterfly, pour in minced garlic, chili circles, salt, vinegar and vegetable oil, mix well as a dipping sauce. You can also make dipping sauce according to your own taste.
Fei's words:
1. Leeks must be mixed with vegetable oil first to prevent large amounts of water from being released when encountering salt.
2. The flour should not be added too much, stir until it's viscous but not sticky.
3. The filling should not add water, the leeks themselves release enough water.
Great, the original leek meatballs are ready, if you like it, try it!
Follow Fei, there will be simple and practical home-style dishes for you to reference every day, see you next time!
