Shrimp ball with shepherd's purse

Shrimp ball with shepherd's purse

Introduction:

Production steps:

Step 1: wash shepherd's purse, blanch it in boiling water, and then cool it in cold water. Remove and squeeze out the water.

Step 2: chop on the chopping board.

Step 3: add salt, chicken essence, green onion and ginger to the ground meat, stir with proper amount of water, mix the chopped shepherd's purse, and mix it into shepherd's purse stuffing.

Step 4: remove the head and shell of the sand shrimp and pull out the shrimp line.

Step 5: wrap the shrimp with Capsella meat stuffing.

Step 6: put a layer of starch into the starch.

Step 7: blanch in boiling water.

Step 8: take it out and put it on a plate. Add a little water to the pan. Season and thicken with a little wet starch. Pour it on the Capsella shrimp ball.

Materials required:

Shepherd's purse: 400g

Minced meat: 200g

Shrimp: 100g

Starch: 50g

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: when scalding shepherd's purse, put it into cold water immediately to keep it green.

Production difficulty: ordinary

Process: water

Production time: one hour

Taste: salty and fresh