Shrimp ball with shepherd's purse(qi cai xia qiu )

Shrimp ball with shepherd's purse

Introduction:

"The nutritional value of shepherd's purse is very high. Every 100 grams of shepherd's purse contains 5.2 grams of protein, 0.4 grams of fat, 6 grams of carbohydrate, 420 mg of calcium, 73 mg of phosphorus, 6.3 mg of iron, 0.19 mg of riboflavin, 55 mg of vitamin and 0.7 mg of Niacin."

Production steps:

Step 1: wash shepherd's purse.

Step 2: blanch it in a boiling water pan and remove the supercooled water. Squeeze out the water and chop with a knife.

Step 3: chop the pork into mince.

Step 4: add onion powder, ginger powder, salt, and a little water in the stuffing, stir hard, add shepherd's purse powder to make shepherd's purse meat stuffing.

Step 5: turn around and shell the prawn, and leave the tail.

Step 6: squeeze the shepherd's purse meat into small meatballs, wrap the shrimp in the meatballs, and expose the shrimp tail.

Step 7: roll the shrimp balls into the starch and wrap them with starch.

Step 8: blanch in boiling water.

Step 9: take out the shaker and pour a little starch on the shrimp balls.

Materials required:

Shepherd's purse: 400g

100g: pork

Onion: one

Jiang: one piece

Starch: 50g

Salt: right amount

Note: prawn tail to keep, cooked red prawn tail is very beautiful!

Production difficulty: simple

Process: water

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Xia Qiu