Shrimp ball with shepherd's purse
Introduction:
Production steps:
Step 1: wash shepherd's purse, blanch it in boiling water, and then cool it in cold water. Remove and squeeze out the water.
Step 2: chop on the chopping board.
Step 3: add salt, chicken essence, green onion and ginger to the ground meat, stir with proper amount of water, mix the chopped shepherd's purse, and mix it into shepherd's purse stuffing.
Step 4: remove the head and shell of the sand shrimp and pull out the shrimp line.
Step 5: wrap the shrimp with Capsella meat stuffing.
Step 6: put a layer of starch into the starch.
Step 7: blanch in boiling water.
Step 8: take it out and put it on a plate. Add a little water to the pan. Season and thicken with a little wet starch. Pour it on the Capsella shrimp ball.
Materials required:
Shepherd's purse: 400g
Minced meat: 200g
Shrimp: 100g
Starch: 50g
Scallion: right amount
Ginger: right amount
Salt: right amount
Chicken essence: appropriate amount
Note: when scalding shepherd's purse, put it into cold water immediately to keep it green.
Production difficulty: ordinary
Process: water
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Qi Cai Xia Qiu
Shrimp ball with shepherd's purse
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