South American shrimp rice

Step one, prepare the food. From left to right, as shown in the figure below: pepper with two slices, rice with one cuttin, fish tofu slices, celery slices, a proper amount of gold needle mushrooms, shrimp with a slight blow, onions with silk, and a bottle of javelin. Here, in particular, the shrimp chooses to be a South American frozen shrimp with specifications of 5060, bought by box, around 95 per box, basically about 8 cents per shrimp. The shrimp first needs to be cleaned up, especially when it's better to pick it out, cut it off, cut it on the belly and make it taste better. It is then sufficient to make the shrimp skin red with a little bit of a dry-dry oil pan. The distribution in the figure is the bottom of the pot and the quantity increases in proportion to the small and medium size. When consumers ask for extra dishes, it is best not to add more than three at a time, otherwise the taste of the whole course will be affected. The second step, the casserole on the stove, is to transfer 50 grams of old shrimp shrimp sauce to water for 250 grams, i.e. the 1:5 ratio, and evenly to the casserole. This is the most critical step, because with ready shrimp sauce, we've saved a lot of time making sauce. And it's all good sauce, and the old shrimp cuisine is healthy and nutritious. Step three, put the prepared food in the casserole. In order to enhance and integrate the tastes of the various dishes, the celery bands, onions, fish tofu, millet spicy, pepper bands, golden needle mushrooms and, in turn, prawns are placed in the casserole. If you have more food, you can flip it when you're out. Step four, fire the juice. The fire breaks open, the fire gathers juice, and the soup is thick, and the shrimp is set up, and it looks like an appetite, and then it must be dripped into the appropriate amount of soy oil. Finally, a bunch of fragrances can be put in the middle of the fire。