Eggplant shrimp balls

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(b) Picking out the shrimp line with toothpicks from the second and third sections of the back of the shrimp after removing the prawn

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Scratching clean shrimp into mud

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In cold water, when the water is released

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And cut the crumbs of the permutation

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(a) The processed shrimp and sprouts are put into the bowl, with ginger water, egg purifier, salt, pepper and proper biomass, and they stir up in the same direction

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(b) Add some oil to the bowl, and put the spoon into the oil so that it can be covered in oil

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

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Put shrimp balls in cold water pots

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The fire boils when all enters, then boils for another two or three minutes, and it is taken out into the bowl

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(b) The soybeans are released into the open water with salt and a small amount of oil, and the water is released once again and the water is dried up

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

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After a few days of decomposition, a proper amount of water and white vinegar were added to the boil

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Put ready shrimp balls in a good tomato juice

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

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And rounded up the chords

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Put shrimp balls in the middle with tomato juice。

1. The basic preparation for the shrimp is to peel them and then use a toothpick to remove the intestinal tract from the second and third segments of the shrimp's back. 2. The bamboo shoots must be blanched in cold water, which effectively removes their astringent taste. You can also add ingredients like diced water chestnuts to enhance the texture. 3. First, mince the ginger and soak it in water. Then, add the ginger-infused water to the shrimp paste. This method not only removes the fishy odor but also helps maintain the smooth texture of the paste. 4. Place the shrimp paste in a bowl and add egg white, salt, pepper, and other seasonings. Stir in the same direction until the mixture becomes firm and elastic. 5. Add a little oil to the bowl and coat your spoon with it. This will make it easier to scoop and place the shrimp balls into the water. 6. Use your left hand to squeeze the shrimp paste into a ball from the 'tiger's mouth' (the space between your thumb and index finger), and use your right hand to scoop it with a spoon. If the surface of the shrimp ball is not smooth, use your left thumb to smooth it out a few times. 7. The shrimp balls must be placed in cold water. This helps them set their shape and prevents them from falling apart. First, let them set, then bring the water to a boil over low heat until the balls are cooked through. 8. In a small amount of oil, add tomato sauce, sugar, salt, white vinegar, and a suitable amount of water. Simmer to create a thick sauce. This not only enriches the flavor of the tomato sauce but also helps with the absorption of lycopene. 9. Blanch the green beans in water with a little oil and salt to help them retain their bright green color. You can also use other green vegetables like broccoli or cucumber as a garnish. 10. On hot days, I prefer to poach the shrimp balls in water. They set well without being fried and have a smooth surface. If you're cooking for yourself and want to use less oil, this method is fine. However, if you're entertaining guests, lightly frying the balls first helps them hold their shape better and look more attractive.