Clear water shrimp balls
Overview
Finely chop the sweet and sour, slowly fry the joys and sorrows! The long flow of water in a lifetime actually flows slowly through three meals a day. Because of you, the house is filled with romance. Cook with care, boil shrimps in water, they are light and delicious, so is love
Tags
Ingredients
Steps
-
Use Hulunbuir’s unique Dalai Lake shrimp, remove the heads and clean them
-
Place the washed shrimps into a food processor and blend into a puree
-
Add salt and white pepper to the shrimp paste, mix well, then add starch
-
Beat eggs
-
Add half of the egg liquid (one egg is not used up)
-
Mix well
-
Wash the fungus and baby cabbage and prepare them
-
Use a small spoon, dip it in water, scoop out a piece of shrimp paste, slide it on the edge of the basin a few times and the shrimp paste will roll into a small ball. If you squeeze it with your hands, it will be more round. Whatever you want, just remember not to make it too big. The shrimp balls will expand when heated and cooked
-
Boil the water in the wok in advance. When you see fish-eye bubbles appear in the water, you can add the shrimp balls one by one.
-
Bring to a boil, and the shrimp balls have floated to the surface. Season according to your favorite taste. I added oyster sauce, light soy sauce, and salt
-
After adding the fungus and baby cabbage, the baby cabbage can be torn into small pieces and placed
-
After boiling, cook for about 5 minutes, then add some chopped green onion and sesame oil and serve
