Shrimp

As Tianjin people, we all have one thing about seafood and a strong preference for shrimp. Shrimp is well nourished, its meat is soft and digestible, and it is an excellent food for those who are weak and in need of maintenance after illness. Shrimp is rich in magnesium, which has an important regulatory effect on heart activity and is good at protecting the cardiovascular system. It reduces the cholesterol content in blood, prevents the sclerosis of the artery, and also expands the coronary artery, so healthy and delicious that the annual table certainly lacks a shrimp. The greasy, fragrance, tender sweetness, oily mouths are famous delicious. In terms of origin, the oily shrimp is a ravioli, which uses a large pair of prawns in front of the cuisine bay, and a unique oily charlatan technique, which is a long-standing dish, with four sweet and salty tastes complementary to each other. In recent years, the use of a “shrimp oiled shrimp” has originated in the lake's sub-river and is made from freshwater (commonly known as crawfish), unlike the traditional culinary shrimp. And I'm not making this greasy shrimp in the traditional sense, and I'm doing it very quickly, and I'm putting a little bit of ketchup on it, and it's more delicious, but I don't have any fixed rules and routines to cook, just like I like to share it here。