1. Shrimp processing, shelling and shrimp line removal. Remove the shrimp line from the shrimp back, so that the shrimp will curl and become shrimp balls when sliding, otherwise it will not be easy to become balls.

2. Marinate the processed shrimp with salt, pepper and cooking wine.

3. Wash only the vegetables with leaves, and clean the cucumbers and slice them.

4. As long as the spinach leaves are broken with a cooking machine. If there is no cooking machine, you can try mashing. Be careful not to chop or use it, so the shrimp will not be wrapped.

5. Slide the shrimps into a non-stick pan and pour in the right amount of oil.

6. Grab the thin starch and pour it into the pot before the shrimp goes into the pot. Shrimp will curl into shrimp balls in the pot.

7. If you change color, you can get through it. Don't skate too long, it won't take shape.

8. Thickening is the key. Take 2 spoonfuls of spinach powder and add a little water, add some salt and chicken essence to taste.

9. Add the right amount of starch: The amount of this starch is very important. It doesn't have an accurate amount, because the amount of spinach is different every time, mainly based on experience. Finally, shrimp balls should be hung tender, not too thick or too thin. It is normal for this step to fail. If the thickening concentration is wrong, it should be redone, so make more spinach powder before.

10. Brush the pan, add a little oil and pour in starch.

1 1. The state is as shown in the figure, tight and flowing. It's normal to do it badly once. Don't be discouraged. Generally, it is normal to fail the first time, and you will almost find the feeling the second time.

12. Pour in the shrimp balls, then the cucumber, and the powerful parents will knock over the pot and let the glutinous rice evenly wrap the shrimp balls. I don't have the strength to turn it over with a spoon.

13. plate, put it a little, and a big plate will be fine.