Main Ingredients:
Rice Noodles: 1 serving; Sponge Gourd: half; Carrots: 20g; Shrimp: 250g.
Seasonings:
Cornstarch: 3g; Soy Sauce: appropriate amount; Salt: appropriate amount; Peanut Oil: appropriate amount.
Taste: Original; Cooking Method: Boiling; Time: Half an hour; Difficulty: Normal.
Detailed Steps for Cooking Carrot and Shrimp Ball Noodle Soup
Peel the shrimp, chop them with the back of a knife until they become sticky, or use a machine to mix them.
Marinate the chopped shrimp with cornstarch, oil, soy sauce, and a little salt.
Add chopped carrots to the mixture.
Mix well, and use chopsticks to stir vigorously.
Boil water in a pot, grab a little shrimp filling with your hand, and squeeze it out into a shrimp ball.
Slowly cook the shrimp balls until they are fully cooked.
Add sponge gourd and cook together.
Add rice noodles after the shrimp balls are fully cooked, blanch them, and season with salt.
Take a close-up photo.
