Shrimp balls with Chinese cabbage are a common home-cooked dish, which is not only simple and easy to cook, but also nutritious. Prepare cabbage and shrimp first, wash and chop the cabbage, and chop the shrimp into mud. Then, put the cabbage in a bowl, add a little salt and stir it evenly, and let it stand for about 10 minute to make it out of the pot; Add shrimp paste into Chinese cabbage, add appropriate amount of onion, Jiang Shui, salt, white pepper, soy sauce, cooking wine and egg white, stir well, and make into balls.

Another method of cabbage shrimp balls is to beat the shrimp with the back of a knife against the shrimp meat and repeat it several times to gelatinize the shrimp meat; Clean Chinese cabbage, chop ginger and garlic, put into shrimp paste, add soy sauce, cooking wine, salt, white pepper and appropriate amount of starch, pour into the shrimp paste, and stir well to make shrimp balls. Put a proper amount of oil in the pot. When the oil temperature rises, sieve the dough into balls and fry until golden on both sides.

If you want to make Chinese cabbage shrimp balls more delicious, you can add some ingredients such as black fungus and vermicelli in the production process, which will enrich the taste and nutritional value of the balls. Of course, in addition to frying, Chinese cabbage shrimp balls can also be cooked in hot water, directly added to soup or when cooking noodles, which can bring a different taste experience.