Shrimpball
By VicentaLakin
PORK, GOAT AND CHICKEN ARE GOOD, BUT DIETARY DIVERSITY IS NOW PROMOTED, WITH MORE VARIETY AND MORE COMPREHENSIVE NUTRITION ON THE TABLE IF CONDITIONS PERMIT. LIKE TODAY'S RICEBALLS, A LOT OF PEOPLE SHOULD HAVE DONE THE SAME THING, WITH A BOWL OF PORK PLATTERING AND STEAMING ON A POT OF RICE, AND A FRAGRANCE WITHOUT A PAN FULL OF SMOKE. I'VE IMPROVED IT TODAY. THE RICE IS STILL THE RICE, BUT THE BELLOWS ARE “UPGRADED”. MY LITTLE FRIEND LIKES THE SHRIMP FROM THE BALLBALLS, SO HE'S DOING IT. SHRIMP IS OF HIGH NUTRITIONAL VALUE, WHETHER IT IS SEA SHRIMP OR FRESH WATER, WITH PROTEIN CONTENT SEVERAL TIMES TO DOZENS OF TIMES THAT OF FISH, EGGS AND MILK; IT ALSO CONTAINS A WEALTH OF MINERALS SUCH AS POTASSIUM, IODINE, MAGNESIUM, PHOSPHORUS AND COMPONENTS SUCH AS VITAMIN A, AMMONIA, WHICH ARE AS SOFT AS FISH, DIGESTIVE AS THEY ARE, AND ARE GOOD FOR THE ELDERLY AND THE CHILD'S HEART. ALTHOUGH IT IS NOT EASILY DIGESTIBLE AND THE SPLEEN IS LESS EDIBLE, IT IS ALSO A SPLEEN-BASED FOOD CURE FOR SHRIMP MEATBALLS, WHICH ARE NOT ONLY ATTRACTIVE IN APPEARANCE, BUT ALSO SMALL IN QUANTITY, AND WHICH ABSORBS THE GRAVY FROM SHRIMP MEAT INTO THE RICE GRAIN, AND A CRYSTAL-CRACKED RICE GRAIN IS MORE NUTRITIOUS。
Recipe Recommendations
- shrimp meat 300 grams
- pork stuffing 80 grams
- glutinous rice 150 grams
- shallots 3 trees
- Jiang 1 block
- cold water appropriate amount
- salt 3 grams
- white pepper 3 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Shrimpball
1
(b) Shrimp and meat pie are ready to be adjusted, and a little fat and a little taste is best served
2
The rice is washed clean and immersed in cold water for at least six hours; the temperature is high in the summer and the rice can be placed in a freezer; the onions and ginger are cleaned clean
3
The onions cut, and the ginger twirl, so that the proper amount of cool water is soaked, and their juice is squeezed with their hands, and only water is taken
4
(b) Shrimp skins and removes the line from the body and leaves a small part of the tail; the method of going to the shrimp line is simple, and the shrimp skins open with a knife, and the line appears naturally
5
(b) Put shrimp and meat in the crayons, with a hand-made knife cut to pieces without a crayon; and pour around 20 grams of ginger, salt and white pepper into the crayons
6
It's made of very fine shrimp, and the meat and the sauce are completely mixed with shrimp, and it's not dropped with a spoon
7
(a) Pumping down the rice water, digging a spoonful of shrimp with a spoon and pouring a few bellows on the right and the left hand; for the sake of a sticky hand, a little bit of water on the hands; then rolling the ball around in the rice, all of which are covered with rice, with a little hand pressure; and sticking the tail of the shrimp into the ball, which is finished with the seed of such a rice shrimp pill
8
Put the ball in the plate, it's only half of the material, let's steam the pot, so we can untangle it, keep packing, when the pot is ready, and the new ball is ready
9
(c) Placing the plate with the shrimp ball in the steam pan for 10-15 minutes, depending on the size of the ball
10
And when he comes out of the pot, a little onion onions on his face will add to the scent。
11
Shrimp balls, white rice, red shrimp tails, green onions. Looks prettyShrimpball Make Tips
The variety of shrimps is unlimited, as shrimp meat is not fat enough to be made of mud and can feel a little bit of wood, so some fat pork pellets are added to the aura; onions of ginger do not need to be too much to make the smell dry; shrimp mud does not contain starch so it can be used for a while so that shrimp balls do not break up; 2. knobs and long grains can be used, but they must be bubbled a few hours in advance; 3. evaporated PV sizes and firepower are adjusted, as shrimp meat is ripe and rice is fully fertilized。