1. Blanch the coriander for 5 seconds
2. Blanch the water and put it in ice water for a while
3. Blanch the spinach for 5 seconds
4. Blanch the water and put it in ice water for a while
5. Blanch the leeks for 5 seconds
6. Blanch the water and put it in ice water for a while
7. Three kinds of vegetables chopped
8. Squeeze water
9. Start to adjust the fillings of the balls, add 150g of diced bacon, a little salt, and a good amount of chicken essence, stir evenly, then add the lard and stir, stir well and put it in the refrigerator for half an hour
10. I just finished making the fillings, now I'm going to make the croquettes paste. The ratio of cornstarch to flour is 1:2, then add eggs, a little water and salt
11. Roll the freshly frozen fillings into balls, put them in the deep-fried paste and roll them in the breadcrumbs
12. The balls are ready to be cooked
13. Start to heat the oil. The oil temperature should be controlled at 60%. It should not be too high. If the oil temperature is too high, the outside of the meatballs will be battered but the inside is not fully cooked. When the meatballs are fried, roll the meatballs properly. It’s not easy to stick to the pan and turn black. You can get it out after 2 minutes of frying.
14. carry out
