♪ Rich Quaffle ♪
By VicentaLakin
Now that shrimp is often on the table, every holiday it will become an essential food! Today we'll eat it in a different way, and at the same time we'll feel the strong sense of family reunion
Recipe Recommendations
- fresh shrimp of 8
- quail eggs of 8
- meat 100g
- rape the 3
- coriander leaves a little
- egg white half a
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- pepper 1 teaspoon
- feed oil 1 tablespoon
- ginger a little
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for ♪ Rich Quaffle ♪
1
Preparation materials
2
Make meat pies
3
Put half an eggnog in the meat pie
4
Wretched with meat
5
Add a spoonful of pepper
6
Add a large spoon of pelican oil
7
Add a big spoon
8
Scratch the meat with a clockwise chopstick
9
Leave the shrimp in the head, the shell, in the front of the shrimp
10
With a knife and a shrimp back
11
Take out the shrimp wire with a toothpick
12
Ginger in the bowl
13
It's a big spoon
14
Take out the pickled shrimp and cut it with a knife
15
Spread the cut shrimp
16
Slashing the shrimp back with a knife to prevent the contraction of the steam
17
The kitchen is covered with a little bit of oil on the egg tatter
18
Wear a layer of oil
19
Put the processed shrimp in the mold
20
It's covered with meat
21
When it's all ready, the water will be released into the steam pan for six minutes
22
Take out the quail eggs and put on the fragrance
23
Once the rest is ready, the water will be boiled for four minutes
24
The pot boils water, a spoonful of oil, a spoonful of salt, and it's boiled to the end. Fan
25
Pull a knife around the edge of the mold, take out the steamed crawfish, and put it in the plate with the tarp. Medium
26
It's good♪ Rich Quaffle ♪ Make Tips
One, this dish is characterised by appearances, tastes particularly fresh and tender, and people of all ages eat 2 and treat shrimps with a knife on their backs, stomping on the hips of the shrimps, and avoiding strangulation of the shrimps 3 and twice because of the short amount of time it takes, the length of the eggs 4 and the amount of the steamed meat leaves a little bit of water, and it can be taken out to the plate 5 if it's best to have a silica