It's also called Yunyon. It's from the north. It's traditional pasta. Shrimp is very popular, especially for mothers with children, because it is easy to digest and desirable. However, to do so, attention needs to be paid to the selection of fresh, non-toxic, non-polluting, non-decomposition and impurity-free shrimp; to the protection of upholstery, which is an effective method for maintaining shrimp in the best possible way, so that the boiled shrimp can be full of fresh water; and to the control of oil temperature. It's good to cook shrimp with 30 to 40% hot oil temperature (about 100°C); and four, to cook shrimp. With too little food, too little food, too much sauce highlights the taste of the sauce, and the suffocation of the prawn's original juice has deprived the prawn of its fresh mouth. But this shrimp chick saved more trouble and cooked it with high soup, without losing nutrition。
From childhood to age, the herring eats a lot, and as a northerner, whether it's a herring or a dumpling, the main material is herring, cabbage, celery, and so on. In the northerner's eyes, the herring is just a dumpling with soup, so there's no big difference between the herring. When I arrived in Shanghai, it was discovered that the dumplings were not flourishing, that most people ate them, and that the main ones in Shanghai were fresh meat, vegetables, or veggies, and that the rest of the pies were very rare, perhaps only in a shop that specializes in husks. I'll publish these in later recipes. What I'm doing today is not one of more than one. They've eaten before, but less. I've forgotten what's special, but it's a little shrimp. But this year I went on a trip to Hong Kong and ate a bowl of prawns in a morning tea shop. Wow, that makes me feel a lot better about shrimp, because it's completely different from what I've been eating in the interior。
