Today we're gonna make a three-skinned scallop, we're gonna eat, we're gonna eat, we're gonna eat, we're gonna have shrimp, we're gonna have no skin. It's not so hard to be skinned, but it's easy to cut everything. Skin, like dumplings, needs a certain amount of muscle, so flour can't be too low, otherwise the skin produced is not chewy, tastes are not smooth enough and tastes can affect the taste. This time, it'll be great. Let's see。
