Pineapple and shrimp
By VicentaLakin
WHAT SHOULD WE DO WHEN WE'RE A EATER? CAI-REN SAID, "THE MOST IMPORTANT THING IS TO BE INTERESTED IN FOOD, AND IF YOU'RE NOT INTERESTED, YOU'LL TURN INTO FEED, AND YOU'LL WANT TO KNOW WHAT YOU'VE EATEN. IT'S BEST TO WRITE DOWN THE INFORMATION ABOUT THESE FOODS, HOW MANY KINDS OF FOODS, ETC., WHICH, IN THE LONG RUN, HAVE BECOME AN EDIBLE. TO BE A FAMILY, IT'S A SUPER-BRICK THING. ONE THING BECOMES ART. AND NOW WE'RE EATING OUR FOOD, WE'RE LOOKING FOR FOOD, WE'RE LOOKING FOR WORK, WE'RE LOOKING FOR IT, WE'RE LOOKING FOR IT, WE'RE LOOKING FOR IT, WE'RE GOING TO WRITE IT DOWN, WE'RE GOING TO BE TALKING, WE'RE GOING TO BE TALKING, WE'RE GOING TO BE EATING FOR FOOD. PINEAPPLE SHRIMP BELONGS TO THE Q IN THE QIN WITH THE FRESH PINEAPPLE SIPS
Recipe Recommendations
- prawns 200g
- cooked fried dough sticks 200g
- pineapple 100g
- egg white appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- black sesame appropriate amount
- vegetable oil appropriate amount
- salad dressing appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pineapple and shrimp
1
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2
Pineapple sliced into small pieces, shrimp peeled out the shrimp crayons, cut up into shrimp shrimp and sent in a little wine, salt, omelette, pepper powder to the shrimp meat so that it could be attached together
3
It's cut into small pieces, it's stuck in the middle, it's not exposed, it's turned down to 60% of the hot pot, it's blown down to yellow, it's pulled out
4
Burning oil in the hot pot, quickly blowing up the shrimp and making it dry; then putting pineapple and shrimp on a plate, soy sauce and spilling black sesame
5
One page of fragrance is a drawing that records food life with a warm pen. {\cHFFFFFF}{\cH00FFFF}{\cH00FFFF} A {\cHFFFFFF}{\cH00FFFF}{\cH00FFFF} A {\cHFFFFFF}{\cH00FFFF}{\cH00FFFF}{\cH00FF00} can save the last one directly, and the mini-authors can draw the steps on a page, so that they can keep and create their own kitchen stories while they are freePineapple and shrimp Make Tips
ONE, OIL BARS HAVE TO PICK UP A BETTER LAXITY; TWO, PRAWNS HAVE TO PICK UP AS BIG A PURCHASE AS POSSIBLE; HOTELS USUALLY USE FROZEN SHRIMP; AND THREE, WHEN STABBING SHRIMP, YOU HAVE TO HIT IT COMPLETELY. UP TO THE POINT OF BEING TOGETHER, THIS WILL ENSURE THAT SHRIMP GELS HAVE ELASTIC TASTES; 4 AND THE SHRIMPS WILL BE WARM FOR THE FIRST TIME AND WILL BE REPLACED BY SMALL AND MEDIUM FIRE FOR THE FIRST TIME SO THAT THE SHRIMPS INSIDE THE BARS CAN MATURE; AND WHEN THEY MATURE, THE SECOND HOT FRIED WILL BE FOR THE BEST TASTE OF Q, WHICH IS FOR THE SHRIMPS