Recipe 1 for shrimp patties,

Ingredients

1.5 pounds of lean meat filling, 1 lotus root section, 8 large shrimps, 1 egg, 1 coriander Small handful, onion, ginger, 1 pinch of allspice, 1 pinch of Sichuan peppercorns, 1 spoon of light soy sauce, rice wine, appropriate amount of salt

Method

1. Peel the lotus root, first Cut into thin slices and mince. Chop coriander, green onion, and ginger into fine pieces.

2. Cut the shrimp into large pieces.

3. Put all the ingredients in a basin, beat in the eggs, and stir evenly in one direction.

Tips

1. Don’t chop the shrimp too finely. It is best to be able to see it directly on the surface of the cake to make it valuable. The so-called "be low-key in life and do things in high-key". 2. Mix all the ingredients for the meat filling until evenly mixed. Do not mix for too long, otherwise the meat will become tough and taste hard. As the saying goes, "Don't be too enthusiastic about being a person." 3. When frying, use chopsticks to poke a few small holes in the middle of the meatloaf to cook it faster. 3. You can fry it two hours in advance until it is slightly cooked. When the guests come, fry it again for another two or three minutes. The surface will be crispier while it is still hot. Served with some jam for dipping, children especially like it.

Method 2, fried chicken and shrimp patties

Ingredients

150 grams of green beans, 150 grams of ground chicken, 75 grams of clean shrimp meat, chopped into meat At the end, 25 grams of old ginger, peeled and minced into minced ginger, 1 shallot, minced into minced onion, 2 tsp soy sauce, 1/4 tsp salt, 1/8 tsp white pepper, 2 tbsp vegetable oil, 1/4 sesame oil teaspoon, 60 ml of peanut oil, divided into three times

Method

1. Mix onion, ginger, salt, white pepper, soy sauce, shrimp and ground chicken in a large bowl Mix well, cover, and let the meat marinade in the refrigerator for 30 minutes. Add sesame oil and vegetable oil and mix thoroughly.

2. Pick off both ends of the green beans, wash them, put them into a pot of boiling water, cover them, cook them over medium heat for 10 minutes and then take them out. After it cools, chop it into fine pieces, then wrap the chopped beans with a clean cloth, squeeze the beans into the bag with both hands to squeeze out the vegetable juice, put it into the meat filling, and mix well (the vegetable juice will make the meat filling more tender and tender. fresh). Then put the crushed beans with the juice squeezed out into the prepared meat filling, mix thoroughly, and the meat filling is ready.

3. Take a large pan and preheat it over medium heat. Pour in 20 ml of peanut oil and rotate the pan to spread the oil evenly on the bottom of the pan. Heat the oil until it reaches 70%, about 30 seconds. Use a large spoon to scoop 6 tablespoons of the meat filling into the pot respectively. Use a spatula to press each piece of meat filling into a patty with a diameter of 5 cm and a thickness of 1 cm. Fry one side for 3 minutes, then flip and fry the other side for about 2 minutes, until both sides are golden brown. Repeat the above steps until the meat filling is fried. You will get about 18 cakes.

Method three, corn and shrimp patties

Ingredients

"150g shrimp", "150g ground pork (twice)", "50g corn kernels" ", "5 leeks", "1 green onion", "30g almond flour", "15g shredded coconut", "7g salt", "6g sesame oil", "10g starch powder", "1g white sugar", "Pepper "Adequate amount of powder"

Method

1: Wash the shrimps, smash them with the back of a knife, pick out the shrimp intestines, and chop the crushed shrimps into puree.

2: Put it into a bowl, add the twice-ground pork mince, add [seasonings] and stir evenly to remove the stickiness.

3: Chop the corn kernels, leeks, and green onions into fine pieces and mix well. Add shredded coconut and almond flour and mix well.

4: Heat the oil pan, dig it out with a spoon, try to make it into a round shape, put it into the pan, put everything in place, flatten it slightly with a spatula dipped in oil, and fry over low heat.

5: Fry until golden brown, then turn over and continue frying until both sides are golden brown.

6: Pan-fried and dipped in tomato sauce, seamount sauce, and sweet and spicy sauce are all great! It’s great with rice and toast or as a burger!

Method 4, spinach and shrimp patties

Ingredients

15 large shrimps, 1 handful of spinach, 1 egg, salt, sugar, cooking wine

Method

1. Boil the spinach in water. When soft, take it out and cool it. Squeeze out the water slightly and chop it into small pieces.

2. Chop the shrimp meat into a coarse paste, then add chopped spinach, season with salt, sugar and cooking wine, and stir vigorously.

3. Shape the mashed spinach, shrimp and meat into cakes, add a little oil to the pan, and fry over medium-low heat until both sides are slightly golden.

Method 5, pan-fried shrimp patties

Ingredients

"250g shrimp", "100g minced pork", "3 cloves minced garlic", "green onion" "2 sticks at the end", "1 egg", "1T cornstarch", "3T bread flour", "3T oyster sauce with mushrooms", "1 and 1/2T rice wine", "2 sprinkles of white pepper", "sesame oil" 1/2T"

Method

1: Wash and devein the shrimps, dry the excess water with paper towels, and pat them with a knife to make a paste.

2: Mix the shrimp paste and minced meat evenly.

3: Put all other ingredients together and mix well.

4: Add seasonings and mix thoroughly.

5: Heat the oil in the pan until you insert a chopstick into the oil and bubbles appear on the edge of the chopstick. Use a spoon to scoop out an appropriate amount of shrimp paste and put it into the pan for frying.

6: Fry until both sides are brown, then place it on a kitchen towel to absorb the oil.