Potato shrimp balls

By VicentaLakin

Potato shrimp balls
In addition to its nutritional content, the potato is rich in selenium and nectar and has special health functions; it has a high content of cassiterite, which improves the digestive environment and prevents gastrointestinal diseases. Shrimp contains abundant proteins with low fat content, high nutritional value, digestible, non-smelling and bone-stabbing, and rich minerals (e.g. calcium, phosphorus, iron, etc.). In winter, there has been a decrease in outdoor activity and it is best for the elderly and their children to eat easily digestible and nutritionally nourished mackerel balls. The raw materials are equipped with horse hoofs, which are warmer and colder, and which enrich the taste of the pills。

Recipe Recommendations

  • fresh shrimp 3 only
  • purple potato 120 grams
  • horseshoe 20 grams
  • eggs one
  • flour 10 grams
  • salt 2 grams
  • cooking wine 2 grams
  • edible oil appropriate amount

Steps for Potato shrimp balls

  • Make Potato shrimp balls step 0
    1
    Raw materials: prawns, eggs, potatoes (stilled), horseshoes, flour (forgots)。
  • Make Potato shrimp balls step 1
    2
    Squeeze the potatoes into mud, horse hoof cuttin。
  • Make Potato shrimp balls step 2
    3
    The shrimps go to the skins and head to the shrimp wires, cut into little dings and put salt in the bowls and mix the wine。
  • Make Potato shrimp balls step 3
    4
    Horse hoofed with mashed potatoes。
  • Make Potato shrimp balls step 4
    5
    The shrimp and flour were added to the mashed potatoes, evenly mixed. Put some water on your hands and turn the cassava shrimp into a circle。
  • Make Potato shrimp balls step 5
    6
    When edible oil is added to the pot and the oil heats up to 60%, the cassava shrimp ball is put into the pan, without disturbance, until the cassava shrimp ball floats, with a soft spoon push, so that it can be evenly blown up。
  • Make Potato shrimp balls step 6
    7
    The finished product。
  • Potato shrimp balls Make Tips

    The remaining shrimp heads can be used for stir-fries, making shrimp oil, or soup. Use only the egg whites to preserve the color of the purple sweet potato. I only added salt to the shrimp here; if you want a richer flavor, you can add some sugar and dip them in ketchup after frying for a different taste.

    Recipe Categories