SHRIMP RAW MATERIALS: CAULIFLOWER SPROUTS 150G DUCK EGGS 2 SHRIMPS 125G, SALAD OIL 60G SALIN SALIN APPLIANCE: 1 PREPARATION FOR FOOD 2 SHRIMPS BACK TO COOL, WASH WITH WATER, SLURCH ABLUTION, SPROUTS TO DRY WATER, EGGS TOSSED INTO 3 BOILERS OF EGG FLUIDS, POURING 4 OF THE FIRE INTO THE EGG FLUID, ALLOWING DUCK EGG FLUIDS TO FOLLOW THE TEMPERATURE AND NATURAL EXPANSION OF THE OIL, THEN MAKING A LITTLE FRYING UP, SPREADING, PRODUCING A SPARE 5 POTS OF OIL, OPENING A FIRE, POURING INTO THE SHRIMP SOAKING SIX OF THE PROPER AMOUNT OF WINE, ROLLING SEVEN OF THE SHRIMP. WHEN THE COLOR TURNS RED, EIGHT SPROUTS OF CUT CABBAGE ARE FRIED, AND A COUPLE OF NINES OF SALT AND TEN PANS OF PANS
