1, fresh shrimps are shelled, yarns are removed, washed for later use, millet is washed, put into boiling water, and cooked into 8-degree cooked rice.
2. Then take out the small rice and drain it.
3. Put the flour into the container, and then pour the cooked rice into the flour.
4. Stir with chopsticks, so that each small rice is evenly covered with flour and rolled into small balls.
5. Heat the wok and pour in 2 tablespoons of vegetable oil. After the oil temperature is 50% hot, pour in the meat and stir-fry. Cook the cooking wine and stir well.
6. Pour in diced tomatoes and stir-fry until the tomatoes are soft.
7. Pour in clear chicken soup and bring to a boil.
8. When the soup boils, pour in the millet bumps, gently disperse them with chopsticks to prevent them from sticking into a lump, and cook for about 1 minute over medium heat.
9. Add the shrimps, cook until the shrimps change color and roll, and then turn off the heat. Add appropriate amount of chicken essence and sesame oil to taste before taking out the pot, and then sprinkle with minced chives or minced chives to enhance the fragrance.
Ingredients: wheat flour 300 g spinach 240 g live shrimp, appropriate amount of chives, a little salt, a little chicken essence, a little pepper and a little sesame oil.
1. Chop shallots, cut off the whiskers of live shrimps (you can also peel off the shells and dance lazily), and mix salt into the flour.
2. Put 220g of spinach and a proper amount of water (almost 1: 1 bar) into a cooking machine, beat it into spinach juice, and remove the residue from the juice for later use. 3. Pour the filtered spinach juice into flour little by little and stir it into small pimples with chopsticks.
4. Add oil into the pot and saute until fragrant and scallion is white. Add appropriate amount of water (or broth is best) and bring to a boil.
5. Add the pimples and boil again, then add the live shrimp and the remaining spinach and boil again.
6. Season with salt, chicken essence, pepper and sesame oil, and sprinkle with chopped green onion to serve.
Flour ingredients: cucumber, shrimp and onion seasoning: oil and salt
1, cucumber cut into pieces, onion cut into thin sections.
2. Fresh shrimps are shelled for use.
3. Put a small amount of oil in the pot and saute chopped green onion. 4. Add cucumber slices and stir fry.
5. Add appropriate amount of water and salt to boil. 6. Add a little water to the flour and stir it into a knot.
7. Put the dough into boiling water a little bit and stir it while putting it.
8. When the noodles in the soup are cooked quickly, add the shrimp and cook it.
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