What would you do if you put a bowl of lobster in front of you? And I gave it no hesitation in giving it the highest courtesy -- the fumigation -- because it is more likely to preserve its tenderness and the taste of the original juice, which has to be liked. Instead of looking at the evaporation as simple, but starting with shrimp, one step at a time: the first step is to pick up shrimp, which is to pick out the hand, which is to be a tougher crayfish, which is to be full of evaporated meat and keep fresh; the second step is to pick out shrimp, which is softer; the second step is to wash, which is to be held by our left hand, and which is to be squeezed out from the middle of the bottom of the shrimp, especially in its abdomen, so that it is easy to pump shrimp; the fourth step is to sip shrimp, which is to be followed by a different taste of shrimp, but which is to be carried with a thick glove, because shrimp and most of the shrimp are to be removed from the pot, we have to hold the shrimp back by our left hand and hold the right hand in the middle of the shrimp tail, which is to be screted, which is to be scretched, which is to be scretched for 10 minutes; and the fourth step is to get wet shrimp, which is to be screcrecre After five simple steps of processing, such a large plate of delicious, tender lobster is on the table. Buy home and eat while the lobsters are on the market。
In the crawfish season, the crayfish is full of flesh, and the fresh cooking method keeps the crayfish savory, strips off the shell, pulls out the feces, makes delicious sauce on the white shrimp meat, slips! Pretty satisfying. My friend sent me the crawfish that fished in the farm ditches, full of a big bowl of lively, open-legged claws. The lobster is delicious, but the restaurant uses a shrimp powder, which makes the edible vomiting, blood, coma or muscular discomfort, and it's done at home by choice, removing the danger of dead shrimp and shrimp powder and eating comfortably
