Golden Onion Fragrant Shrimp Sweet Potato Balls
1.
Peel the sweet potatoes, wash and cut into pieces, and put them in a special microwave buckle box. Remember to fasten the lid, otherwise the sweet potatoes will lose moisture and become dry. In fact, another very simple method is to put the sweet potato chunks into a clean, thick transparent plastic bag, tie it tightly, put it in the microwave oven and use the microwave to cook the sweet potato. This method is not recommended because the plastic bag contains unhealthy ingredients. I put it in the lock.
2.
Cut into pieces, the smaller the better
3.
Take out the sweet potatoes and use the back of a spoon to crush the sweet potatoes. The longer the time, the better, the more delicate the sweet potato mash, the better the taste of the sweet potato balls. You can do this step with your Mengbao!
4.
Add chopped green onions
5.
Wash dried shrimps and add an appropriate amount
6.
Add an appropriate amount of glutinous rice flour. Don’t overdo it. Sweet potato mash and glutinous rice flour 3:2 will do. My personal experience is that adding glutinous rice flour has to wait until the sweet potato mash has cooled down. Add a little salt, so it’s not easy to get too much.
7.
Stir all the ingredients evenly, also the longer the time the better.
8.
Oil heating
9.
Small fire. When making balls, apply vegetable oil on your hands to prevent them from getting on your hands.
10.
Pay attention to the low heat and oil temperature, and turn the sweet potato balls, so that each side is evenly heated.
Tips:
To make mashed sweet potatoes in a microwave oven, you need to seal the sweet potatoes well, cut them as fast as possible, and cook them as quickly as possible. The seal is to prevent the sweet potatoes from losing moisture. The mashed sweet potatoes steamed in the microwave will not have too much moisture. The mashed sweet potatoes made are particularly good. You can do this for both mashed potatoes and mashed purple potatoes. Quick and easy! When frying sweet potato balls, the temperature of the oil should not be too high, and the heat should be low, otherwise the outside will be yellow and the inside will not be cooked.
