How to make shrimp and rapeseed soup - Chinese cuisine

1
Peel off the shrimp shells, remove the shrimp threads, and wrap the shrimps.
2
Leave four shrimps and cut them into cubes, and chop the rest into a paste, which will give you a good taste.
3
Add a little cooking wine, egg white, salt and pepper and stir.
4
Add an appropriate amount of starch and continue stirring in one direction until it feels a little stiff.
5
Use a spoon to scoop the shrimp into small balls. Dip a little water on the spoon each time to prevent sticking. Or you can squeeze it by hand.
6
Put it in the refrigerator for 2 hours.
7
Wash the rapeseed.
8
After the water in the pot boils, add the shrimps.
9
When the shrimp changes color and is cooked, add the rapeseed and blanch it until it changes color. Add a little salt, pepper and a few drops of sesame oil to taste.
10
Light, delicious and nutritious.

Leave a few shrimps and dice them, and mix them with the shrimp paste. It will taste good after cooking.