Rice balls with mashed shrimp and potatoes
Introduction:
"The color of carrot is much more beautiful. I used potatoes. They look poor in color and taste good."
Production steps:
Step 1: materials required.
Step 2: wash the shrimp, remove the mud intestines, chop them into minced meat, and mix them with KUKE Yibai.
Step 3: mix the minced seaweed and marinated shrimp, add a little salt and mix well.
Step 4: peel and dice potatoes, fry them with a little oil and season with salt.
Step 5: cook the rice in an electric cooker, add diced potatoes and mixed shrimps, and then mix well. (for better color, because there is no carrot, add some sushi sauce.) Make it into an ellipse (more beautiful than a circle). Preheat oven in advance, 175 ℃ for 8 minutes. After baking, wrap a piece of seaweed in the middle of the rice ball.
Materials required:
Thai fragrant rice: 200g
Fresh shrimp: 150g
Seaweed: moderate
Potatoes: 100g
Barbecue material: right amount
Salt: right amount
Note: because put sushi soy sauce, so put less salt in front of it. Thank you for referring to the prescription of strong coffee and light mood.
Production difficulty: simple
Process: Baking
Production time: three quarters of an hour
Taste: slightly spicy
Chinese PinYin : Xia Rong Tu Dou Fan Tuan
Rice balls with mashed shrimp and potatoes
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