Ingredients: leek and flour.

Accessories: eggs, starch, vegetable oil, salt, yeast powder.

1. Pick a handful of leeks, wash them and cut them into small pieces.

2. Have some thirteen incense, stir it, and then beat in an egg.

3. Stir evenly, add starch and flour 4 times the amount of starch, and stir.

4. Add the yeast powder to the bowl, melt it with warm water and pour it into a large bowl.

5. Stir into batter and let stand for 20 minutes.

6. Heat the oil in the pot to 40% heat, soak the spoon in the oil, and then add the meatball batter to try the temperature.

7. Put the ball batter in turn and change it to a small fire.

8. Deep-fry until golden brown, turn over, 360 degrees are golden yellow, and then remove the oil. Deep-fry all, remove and put on a plate, break one, soft and delicious.

Matters needing attention in fried leek balls

1, leeks must be fresh and tender, and the meatballs made by old leeks taste bad and are easy to plug.

2. The amount of starch should not exceed half of flour, otherwise the meatballs will taste hard after being fried.

3. Don't stir leek in one direction, because it will produce "tendon" and affect the taste.

4. Don't stir the meatballs when they are just in the pot, or they will break easily. Wait until the surface of the meatball is fried and shaped, then stir with a colander and heat the meatball evenly.

5. When frying, the oil temperature should not be too high, otherwise the finished product will be easy to blacken and the color will not look good.