Ropball
By VicentaLakin
Recipe Recommendations
- white radish 1 piece
- tapioca starch 3 spoons
- high-calcium shrimp skin
- minced meat 250g
- dried mushrooms 10 flowers
- diced green onion appropriate amount
- corn germ oil 1 spoon
- soy sauce 1 spoon
- oyster sauce 1 spoon
- white pepper appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Ropball
1
The white radish goes to the skins, lays some salt, shakes it evenly, picks it up for 30 minutes。
2
Get ready for fresh high calcium shrimp。
3
When the dry mushroom bubbles are ready, the water is squeezed and cut into a spare。
4
It's hot in the pan, and the bottom of the cortex turns into a tan. Put the meat on the side and make the onions white。
5
And pouring into the mushrooms keeps making the scent。
6
Put it in the shrimp skin and continue to fry。
7
I've got a lot of smoke。
8
I'm going to have to put some oil in it。
9
White peppers, evened。
10
Squeeze white carrots from pickled water into the pot。
11
Join the scaffold。
12
Add cassava powder and mix it evenly, so that the amount of cassava starch can be a slightly stronger group。
13
Scrambling the good food with your hands and putting it in an oiled plate. I made two plates of these, one of which was frozen in the freezer on the cover and ate the next day. The water boils, the fire evaporates for 10 minutes, the onion blooms, and the fire evaporates for another minute。
14
It's finished crystallized。
15
TASTE QQ HAS RESILIENCE。
16
One bite, the more it smells。Ropball Make Tips
The use of cassava powder can be adjusted with flexibility, as long as the material can be condensed into a slightly stronger contour. The salt is adapted to each family's taste。