Raw material: one pound of prawn, half of carrot, 200 grams of Dutch beans, one egg. Pulp: Liquor, salt, white pepper, starch, chicken, onions, ginger, garlic. Step one: Carrot slices, hurrant water backup. Step 2: Shrimp skins are taken out of the shrimp line, a little wine added, a little salt, a little white pepper powder, an egg clean, a starch added to the shrimp and a 15 minute pickle. Step three: Hot pots of cool oil, which are put in shrimp for one minute to get back-up. Step four: another oil pot, with onions of garlic paste in the hot oil, slices of carrots and Dutch beans in the air, a minute of fried shrimp, a minute of salt and a little of chicken, a minute of dry powdered water, and a moment of smoldering, and then a pan。
Our three family members went to the tide with my parents for five days. During the spring holidays, Chen Xiaoqing's new book, The Origin of Favorite, was introduced by the twilight food, which we tasted on TV, and thought we were close to eating. In fact, there's too much cuisine in the tide, there's not enough time for five days, and we've been eating the seaps every day, and we've been hurt. My daughter and I grew up on the first day after we got home, and I was hungry for a day. Not only do we eat locally, we also bring back some good foods, such as hand-pumping beefballs, hand-made shrimp rolls, meat rolls, etc. Today I'm cooking with shrimp rolls brought back from the tide, with Dutch beans and carrots. It's nice and delicious。
