Shrimp

By VicentaLakin

Shrimp
It hasn't been updated for days. Everyone was sick the other day. Go home and take care of your mother, first Dad starts with a cold. The family later became sick of four people due to the virus. The whole family was infected, and the father had a high fever, followed by his mother and brother, and later by his sister's youngest daughter. Two old people burned in the middle of the night and the little ones burned in the middle of the night. My sister couldn't see it coming. The old man's sick and soft. Dad's better, she can't even eat her mother's sick, she can't take care of her little sister. As soon as I learned that Mom had not been in a rice meal for four days (father had gone to work a little better and didn't take care of Mom's diet), I didn't take any time off, and I made a bowl of ginger date congee for Mom this time. I spent half an hour with a pot, serving it to Mom. I can't eat today's porridge. Of course, there must be no smell of porridge after getting sick and eating rice, after which she took her mother to the hospital and examined her mother for a virus cold, which was repeated in a small clinic with a bottle of high fever and suffering from a lack of medication. The old Chinese doctor showed his mother that she had not eaten for four days and that high blood pressure combined with menstruation was particularly difficult to treat. But the old Chinese doctor is the old Chinese doctor with a drug. Before I get back, I don't want to go back to my mom and check her out the medications that she's trying to fix her body. I'm so sorry, but Mom's a little sick and she can't go to the kitchen and dig my own peanuts. Cook peanuts tomorrow. I hope all my parents are healthy。

Recipe Recommendations

  • prawns 6 rats
  • quail eggs of 6
  • Lean meat stuffing 180 grams
  • cucumber art. 1
  • soy sauce appropriate amount
  • salt appropriate amount
  • white pepper a little
  • parsley appropriate amount
  • coriander appropriate amount
  • MSG appropriate amount

Steps for Shrimp

  • Make Shrimp step 0
    1
    ONE CUCUMBER SCULPTOR, ONE U, ONE V
  • Make Shrimp step 1
    2
    WASH THE CUCUMBER AND CARVE IT IN A CIRCLE WITH A U-TYPE KNIFE。
  • Make Shrimp step 2
    3
    SIX MORE ANGLES WITH A V KNIFE。
  • Make Shrimp step 3
    4
    The second layer is carved between the corner and the corner。
  • Make Shrimp step 4
    5
    And then the third layer。
  • Make Shrimp step 5
    6
    The fourth layer follows sequence。
  • Make Shrimp step 6
    7
    Material: Ming shrimp, six quail eggs, six thin meats, 180 grams of meat sauce: a small amount of white pepper decorated acrey and a proper amount of fragrance. Get the shrimp out of the stomach and get the shrimp wire out of the skin。
  • Make Shrimp step 7
    8
    The meat is platinum with white pepper。
  • Make Shrimp step 8
    9
    ...and the salt smell is evenly mixed。
  • Make Shrimp step 9
    10
    ...to pour in a small amount of raw smoke and mix it evenly again。
  • Make Shrimp step 10
    11
    20 minutes of meat pickled, a big gathering。
  • Make Shrimp step 11
    12
    Put the shrimp code in the container。
  • Make Shrimp step 12
    13
    ..to fill the meat plating flat
  • Make Shrimp step 13
    14
    Put your hand on a little hole。
  • Make Shrimp step 14
    15
    Into quail eggs。
  • Make Shrimp step 15
    16
    It'll be perfect if the water's running in 10 minutes。
  • Shrimp Make Tips

    Still rambling: When removing the head from the shrimp, cut from the belly side but don't sever it completely. Leave a little bit of skin and meat attached so you can pull out the shrimp vein directly. The belly is also relatively thin and easy to peel. Keep the tail, and if you aren't confident, carefully use scissors to cut away the unwanted shell. My meat filling was pre-ground at the market (I recommend mincing the filling yourself; I was accompanying my child to extracurricular classes all morning and didn't have time to chop it). Don't fill the meat too full, and make sure the egg white covers it completely—the dish turns out perfect when steamed that way.