1. Wash the shrimps, pick out the shrimp thread, clean again, cut into 2-3 sections, add cooking wine and starch to marinate for a while.
2. Chop carrots and cucumbers separately.
3. Sift the boiled egg yolks through a flour sieve.
4. Add a proper amount of oil to the pot, add the fresh shrimp and minced garlic, stir evenly until fully cooked, set aside.
5. Add a very small amount of oil in a separate pot, pour in the chopped carrots and stir-fry evenly, sprinkle with salt and mix evenly out of the pot.
6. The chopped cucumber is also stir-fried and served.
7.
Stir a small amount of sushi vinegar in the rice in advance, put the seaweed in an anhydrous pot, turn on a low heat and bake it, grating, and stir in the rice.
8. Take an appropriate amount of rice, put shrimp in the middle, you can also put two here.
9. Tuan into a very firm rice ball.
10. Spread a small amount of salad dressing on the surface, put it on the egg yolk and wrap it evenly.
11. Continue to knead the rice balls and stick the other two vegetable powders separately.
Tips:1 Stick the cucumber and carrot on the surface of the rice ball without applying salad dressing.
2Fry cucumbers and carrots in the chopped carrots. Be sure to add less oil and do not fry water. Just fry them quickly on high heat. If the oil is too much or the water is fried out, it will not be easy to absorb the rice balls.
