Eggplant shrimp balls

1

Pick out the shrimp wire with a toothpick from the second and third section of the back of the shrimp

2

Scratching clean shrimp into mud

3

Put it in the cold water, and it'll come out

4

Scratch the water and cut it to pieces

5

Handled prawns and sprouts in the bowls with ginger, egg purring, salt, pepper and proper biomass

6

It's the same direction

7

Put some oil in the bowl, put the spoon in the oil, and let it be covered in oil

8

The left hand squeezes the shrimp mud out of the tiger's mouth and the right hand pulls out a spoon

9

Put shrimp balls in the cold water pan

10

The fire boils when all goes down, boils for two or three minutes

11

Put green beans in the water with salt and a little oil

12

Once again, the water opens up and pulls out the asphalt

13

Add appropriate amounts of oil, ketchup, salt and sugar to the pot

14

We'll boil it with water and white vinegar

15

Put ready shrimp balls in a good tomato juice

16

Shake the pot so that the shrimp balls are evenly covered in tomato juice

17

♪ Put the green beans in a circle ♪

18

Put shrimp balls in the middle with tomato juice

19

The sour and sweet eggplant shrimp is ready

1. The basic preparation for Jiwei shrimp involves peeling them and then using a toothpick to pick out the shrimp vein from the second and third segments of the back. 2. Bamboo shoots must be blanched in cold water, which effectively removes any peculiar smell; of course, chopped water chestnuts can also be added to improve the texture. 3. First, mince the ginger, soak it in water, and then add the ginger water to the shrimp paste. Treating the ginger water this way not only removes the fishy smell but also maintains the fineness of the shrimp paste. 4. Place the shrimp paste in a bowl, add seasonings such as egg white, salt, and pepper, and stir in one direction until the mixture becomes elastic. 5. Add some oil to a bowl and coat the surface of a spoon with a layer of oil; after this treatment, the scooped shrimp balls can be easily placed into the water. 6. Squeeze the shrimp paste into a ball shape from the tiger's mouth (between the thumb and index finger) of the left hand, and scoop it out with a spoon in the right hand; if the surface of the shrimp is not smooth, slide the left thumb over it a few more times. 7. The shrimp balls must be put into cold water, which allows them to maintain their shape without falling apart and set first; then bring to a boil over low heat until cooked through. 8. Add ketchup, sugar, salt, white vinegar, and an appropriate amount of water to a small amount of oil and simmer into a thick sauce; this not only makes the ketchup taste richer but also facilitates the absorption of lycopene. 9. Green peas will retain their verdant color if blanched in water with an appropriate amount of oil and salt; other green vegetables such as broccoli or cucumber can also be used for garnishing. 10. Since it is hot, I use the "water sliding" (boiling in water) method; the balls set without frying and the surface is smooth. If you are eating it yourself and want less oil, it doesn't matter; however, if you are entertaining guests, it is better to fry the shrimp balls as they set more easily and look more attractive.