Raw materials:

6 slices of toast, 300g of shrimp, 50g of water chestnut, minced garlic 1 tablespoon, appropriate amount of salad oil, salt 1 teaspoon, sugar 1 2 teaspoons, pepper12 teaspoons and white powder1teaspoon.

Method:

1. Wash the shrimps, suck up the water and pat them into mud with a knife; Chop water chestnut into powder, and drain it for later use.

2. Put the minced garlic into the oil pan and fry until golden brown. After pouring out, separate the oil residue for later use.

3. Add salt to the shrimp paste and stir constantly until it becomes sticky. Add water chestnut and other seasonings and stir well.

4. Add the fried minced garlic and 1 teaspoon of fried garlic oil and mix well. Put it in the refrigerator for use.

5. Dice the toast and put it on a plate. Squeeze the prepared shrimp paste into a ball shape of about 25g, then put it in a plate, wrap it with toast powder and press it into a round cake shape.

6. Put the shrimp cake in an oil pan at about 160℃, fry it on low heat, turn it over to make it even, fry for about 2 minutes, then turn to medium heat for about 30 seconds and take it out.

2

Toast balls with tomato sauce

Raw materials:

5 slices of cut-edge toast, egg 1 piece, 60ml of fresh milk, corn flour 1 tablespoon, diced onion 1/4 pieces, 3 tablespoons of water, proper amount of oil, 3 tablespoons of tomato sauce, 0//2 tablespoons of rice vinegar, and 0//2 of sugar.

Method:

1, remove the edge of the toast and crush it. Add eggs, fresh milk, corn flour and salt (1/2 teaspoons) and mix well.

2. Squeeze all the materials into balls by hand, put them into frying oil heated to about 160℃, fry for about 2 minutes with low fire, and take them out to drain.

3. Put the diced onion, water and all seasonings (water starch is not put first) into another pot, stir well, add water starch, thicken and pour on the meatballs.