material

Ingredients: leftover rice, Undaria pinnatifida, fresh shrimp, one egg and a little flour (otherwise it is not easy to form).

Seasoning: 2 teaspoons of Lin Wei (I switched to rice wine, which tastes good, so it is estimated that Lin Wei will be better), 1 teaspoon of salt, and a little pepper.

Dip: 4 tablespoons of miso, 6 tablespoons of Japanese stock or water, 2 tablespoons of tomato sauce, melted butter 10g, or not.

working methods

1, rice for one night, about half a night after Undaria pinnatifida is soaked, the amount of shrimp can be adjusted by yourself, and you can add more if you like. I used about a quarter bowl of shrimp.

2, Undaria pinnatifida soaked hair washed and slightly cut; Shell shrimps, cut back to remove shrimp lines, rub with starch and salt, sterilize and remove fishy smell, and cut into dices. 3. Put the two materials into the rice, beat an egg, add a little flour, add rice wine, salt and pepper and mix well. Dig a piece with a spoon and knead it into a ball in your hand. Put it in a hot pot with oil and flatten it. Fried on both sides. Dip it in the sauce. I didn't taste anything, so I dipped it in soy sauce. Although the taste is not authentic enough, it is also very good.