Millet Shrimp Lump Soup
1.
Wash the tomatoes and cut into small cubes, remove the shells of the shrimps, remove the yarn, and wash for later use. Wash the millet thoroughly, put it in boiling water, and boil it into 8 minutes cooked millet.
2.
Then remove the millet rice and drain the water
3.
Put the flour into the container, then pour the cooked rice into the flour
4.
Stir it with chopsticks so that each grain of rice is evenly coated with flour and rolled into small noodle balls
5.
Heat up the wok and pour 2 tablespoons of vegetable oil. After the oil is 50% hot, pour in the minced meat and stir-fry, cook, add the cooking wine and stir well
6.
Pour in diced tomatoes and fry until the tomatoes are soft
7.
Pour in the chicken broth and bring to a boil
8.
When the soup boils, pour in the millet lumps, gently disperse them with chopsticks to prevent them from sticking together, and cook on medium heat for about 1 minute
9.
Then add the shrimp, cook until the shrimp changes color and roll, then turn off the heat, add an appropriate amount of chicken essence and sesame oil to taste before starting the pan, then sprinkle with chopped green onions or chopped green onions to increase the fragrant taste
