Gold onion shrimp rice potato balls
By VicentaLakin
I'll never forget my mother's red potato pills, and the fried yellow ones as our usual snacks, sweet and soft. Today, my son likes it when he learns how his mother looks。
Recipe Recommendations
- sweet potato four or five
- chives appropriate amount
- salt appropriate amount
- oil-absorbing paper appropriate amount
- glutinous rice flour appropriate amount
- shrimp appropriate amount
- edible oil appropriate amount
Steps for Gold onion shrimp rice potato balls

1
The red potato peels and shavings, and puts them in the microwave box, so that the box covers, or the red potato loses its moisture drying. In fact, there is a simple way to put the cassava in a clean, thick, transparent plastic bag, so it's tight, it's in the microwave, and it's not recommended, because the plastic bag has unhealthy ingredients. I put it in the button。
2
Cut into pieces, the smaller the better
3
Take the sweet potatoes out, crush them with a spoon's back as long as you can
4
Add onions
5
Shrimp wash is added to the appropriate amount
6
The rice powder is added to the appropriate amount. Don't be too much, it's 3:2 millet. My personal experience is that it's not too easy to add salt until it cools down。
7
It's also as long as it takes to even out all the food。
8
Oil heating
9
Flame. When you're making a ball, you're wearing vegetable oil on your hands。
10
Watch out for the fire and the oil temperature, flipping the red potato pills, and it's the heat on every face。Gold onion shrimp rice potato balls Make Tips
When making sweet potato mash in a microwave, it is important to seal the sweet potatoes well. Cutting them into smaller pieces ensures faster cooking, while sealing prevents moisture loss. Sweet potato puree made in a microwave isn't too watery and turns out excellent. This method can also be used for making mashed potatoes or purple potato mash. Quick and convenient! When frying sweet potato balls, the oil temperature must not be too high; keep the heat low, or the outside will brown while the inside remains uncooked.