1. Wash the broccoli and fold small pieces into a pot and cook for three minutes.
2. Filter with clean water and drain the water for later use.
3.
4. Dehull the shrimp, remove the shrimp thread and chop finely, ginger shreds, chopped broccoli, mix with the shrimp and mix well.
5. Add salt and pepper and mix well.
6. Take a small bowl, add 4 grams of corn starch, 15 grams of water and mix well
7. Use a juicer to squeeze the shrimp and broccoli evenly, pour in the cornstarch paste and stir evenly.
8. Put the main material into the piping bag.
9. Cut the sea moss into a suitable size shape, and squeeze the shrimp broccoli paste on one side
10. Roll up, dip a little water on the other side, brush a layer of corn oil on the baking tray, put the seaweed rolls in order, and bake for 15 minutes at 180 degrees in the oven.
11. Finished picture.
Tips:Choose unflavored original seaweed, try not to cut too big a piping bag, and adjust the oven temperature according to your own oven.