Spinach shrimp meatballs

Shrimp meatballs that open their children's stomach buds like colored food, natural plants are dyed, beautiful and healthy, but often fail to achieve satisfactory results because they can't get enough fine enough juice ... Shrimp shell is a great thing, but we can't chew shrimp shells down, even if they're barely chewed and swallowed. My problems are also those of many mothers and daughters, which can now be solved. Today, the pill uses vegetables, shrimp with shells, pork, meat without meat, and a nine-year-old wall breaker. The wall breaker's high-turn speed is breaking the cell wall of food, releasing more nutrients and making more human absorption. Material: A small set of 200 grams of starch eggs with a green onions for fresh shrimp, 200 grams of pork and spinach: salt pepper and 13 sesame oils:

Recipe Recommendations

fresh shrimp 200 grams
pork 200 grams
eggs a
starch 150 grams
spinach a small handful
salt appropriate amount
pepper appropriate amount
soy sauce appropriate amount
sesame oil appropriate amount
shisanxiang appropriate amount

salty and fresh
other
an hour
ordinary

Steps for Spinach shrimp meatballs

Material maps。

Shrimps cut their heads, they cut their meat, they cut spinach, they cut onions, they cut onions a little bit。

The material was placed into the wall breaker, with a full egg, 120 grams of water, starting the sauce body and controlling the machine for a short period of time, and it was found that the knife crew could not stop the meat immediately, and the machine was shut down to push the meat to the middle with a mixer bar。

First, the pieces of meat are broken, then the energy is activated, and then the meat can form a vortex in the cup, and if it is not formed, it needs a mixer bar or a small amount of water until it can form a vortex. Because it's only by forming a vortex that you can beat it into food。

When the food is fully prepared, it pours out, and you can see how thin it is, so don't worry about shrimp shells。

Add starch and sauce to the paste, which is easier to mix with wet starch, but there is a certain amount of water in wet starch, with minimum control of the water, which needs to be prepared in advance when the dry starch is immersed with water and water is cleared。

It's full and even. The amount of starch in the ball will affect the taste of the ball, and the amount of starch will be more operational, but it will be hard in the end, so the amount of starch will be determined according to the circumstances。

A pot of water will turn off the fire and the balls will be squeezed into the pot。

When all of them are squeezed, the firing boils the ball, and the one that can't be eaten enough, so that it can be kept in water to avoid drying up the effect. They're good, they're more attractive in color。