Creamed shrimp
By VicentaLakin
To enter the first ambush, he stayed in the river north for a few days. The Inbei River is my sister's house, and there's a lot of opportunities to go, and I'm not interested in the attractions, but the seafood wholesale market. Get up every morning at 5 a.m. to buy seafood because it's too late. They're all alive and big. I buy them almost every day. It's just that I don't have a card machine, and my husband and son are out there playing. I cook at home. I make movies with mobile phones
Recipe Recommendations
- base shrimp 750ｇ
- parsley 100g
- onion appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Creamed shrimp
1
He likes gillfish, because it tastes good, sweet, delicious, and he thinks it looks good, especially with the tails. A close-up:
2
I'm not afraid to jump alive. Do it
3
Frozen prawns, the size of my palms, the clitoris
4
Cut the shrimp gun on a slope, pick out the sandbag on the head, then pick out the shrimp wire on the shrimp, cut off the legs, beards and clean up。
5
Onions of ginger, wine, pepper powder, evenly salted for five minutes。
6
It's oil in the pot, and it's greasy
7
Cream cut the end into the pot and added salt and pepper powder to the scent
8
Put shrimp in the pot
9
With the right amount of wine, it's going up fast
10
When shrimp is completely colored, it's ready. The smell of celery makes the shrimp smell even better