How to make shrimp ball soup? The soup is delicious, better than bone soup, and there is no soup left. Stop scalding prawns, they are neither delicious nor delicious. Today, I will teach you the shrimp ball soup made of shrimp at home, which is not only chewy, but also chewy. If you have children at home, you can try cooking at home once. My children can eat two bowls at a time to supplement zinc, calcium and vitamins.

Smart and tall, many people have asked me how to cook this dish before. Because prawns are not fat and cost-effective, I haven't upgraded this dish until now. The following is the detailed production process of shrimp ball soup. Shrimp ball soup food: prawns, carrots, raw eggs, shrimp skin. The way of doing things

Step 1: Prepare a catty of prawns in advance, peel off the head to remove the shrimp line, put the prawn head into a bowl, add spiced powder and a little rice wine to marinate and store the fried prawn head, and chop the prawn into cubes with a knife (just chop it slightly, not too much).

Step 2: Chop a carrot, mash it with a pulverizer, put it together with shrimp, add a small amount of spiced powder, edible salt, a spoonful of cassava starch and two egg whites, stir in one direction (egg yolk is reserved), stir for 1 minute, and then put it in the refrigerator 1 hour.

Step 3, take out the frozen shrimp paste and stir it with chopsticks until it becomes sticky. As soon as the chopsticks were inserted into the shrimp paste, the wooden chopsticks could not stand. (Many people don't do well in this step, but with a little stirring, the meatballs made in that way are very loose and inelastic. )

Step 4, boil the excess water in the pot, add a small amount of vegetable oil, put the marinated shrimp head into the pot, fry the shrimp oil in the shrimp head until it is cooked, and add a certain amount of heat to boil it, so that the shrimp head does not need to be fished, and the umami flavor and the shrimp oil in the shrimp head are already cooked.

Step 5: Rub the stirred shrimp paste into a circle with the palm of your hand, then dig it into the pot with a spoon, gently stir the shrimp balls with a small spoon, record a small amount of seaweed after cooking for one minute, stir the egg yolk, pour in, add the shrimp skin, sesame oil and chopped green onion, and then turn off the heat.

After the shrimp head is cooked in a frying pan, it is not necessary to scoop up the shrimp oil. The goal is to cook delicious shrimp head and shrimp oil, and make the soup thick and delicious. Accessories can be carrots or radishes, and adding accessories will make meatballs not greasy.

Add cassava starch and egg white to shrimp, and the more stirring, the thicker the shrimp sauce. If only tapioca starch is added, stirring can't achieve such practical effect. Stir the shrimp paste twice, the first time until the shrimp paste is thick, and the egg white and cassava starch adhere to the surface of the shrimp paste. Put it in the refrigerator for one hour, let the egg white, tapioca starch and shrimp paste solidify, then stir it and put it in the pot. The meatballs made in that way are definitely not loose and chewy.