How to make three-color quinoa rice balls with mushrooms and shrimps

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  1.Remove the heads, shells and strings of fresh shrimps.How many shrimps are there? Leave a piece of shrimp shell at the end.

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  2. Add appropriate amount of cooking wine, white pepper, salt and cornstarch to the shrimps, and catch them Mix well and marinate for 20 minutes.

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  3. Soak the glutinous rice in water overnight in advance.

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  4. Skim off the water and steam in a steamer.

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  5. Wash the three-color quinoa twice with a sieve.

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  6.Put it into a pot of boiling water and cook for 15 minutes.

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  7. Remove the moisture and set aside.

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  8. Chop the mushrooms and carrots into small dices, and chop the green onions into finely chopped pieces.

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  9.Put an appropriate amount of cooking oil into the pot and fry the shrimp until cooked.Before putting the shrimps into the pot, wash them with clean water and remove the moisture.

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  10. Then add the chopped shiitake mushrooms and stir-fry until the water comes out.Add grated carrots and stir-fry, and add a little salt.

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  11. After the chopped carrots are cooked, turn off the heat and add the chopped green onion and stir-fry Just make it even.

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  12. Cut off a section of the shrimp tail from the shrimp balls for decoration, and use all the remaining shrimps minced.

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  13.Put steamed glutinous rice and cooked rice into a glass bowl The proportion of colored quinoa depends on personal preference.My three-color quinoa is about twice as much as glutinous rice.

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  14.Add the shrimp and fried shiitake mushrooms and chopped carrots.

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  15. Stir evenly.

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  16.Make the rice into a spherical rice ball and poke a hole in the middle.

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  17. Add the shrimp tail, then pinch it tightly, and then shape it alright.

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  18. Done.

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  19. If there is no shrimp tail, just roll it into a ball.