Dry prawn rice
By VicentaLakin
Dry beaks are rich in sodium acacia, which tastes very rare. The ancient man says: “Three days after eating, the dry beaks taste dreary.” The dry beaks are rich in proteins, carbohydrates, nuclides and various nutrients, such as calcium, phosphorus, iron, etc., which are significantly less delicious than fresh scallops. Dry bells have a renal and gastrogenic function, and regular diets help to reduce blood pressure, cholesterol and regenerative fitness。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Dry prawn rice
1
Prepare the material
2
Dry prawns clean and soft
3
Then we'll squeeze the dry beaks into silk, and the shrimps will cut the small grains
4
4. Eggs scattered, a little wine mixed with salt filtered. Down
5
You can add all the dried prawns to the omelet
6
Throw the bubbles away or wait till it's gone
7
Just put it in the steam furnace and choose the egg key
8
We'll have five minutes to put the rest of the dry prawn rice and then steam it to the end。Dry prawn rice Make Tips
a. preferably warm water when steaming eggs, the ratio of which to water may be between 1:1 or 1:1.5. b. small bubbles of egg fluid that are more smoother to steam. c. timing of vapours to be adjusted to actuality. the size of the bowl is thick and the depth of the egg fluid in the container is relevant。