Shrimp tofu

The cylindrical shrimp that was bought in the morning, frozen in the freezer room of the fridge, washed with running water when it was necessary to eat in the afternoon, squeezed the shrimp with its hand, bent it on the back and turned it on to you. I used the kitchen scissors, started to cut it from the second part of the back of the shrimp, and the fresh shrimp shells started to snap. Cut it all the way to the tail, then flip it on both sides and the shell comes out. And the shrimp intestines are completely exposed, and they're coming out slowly. They're not too hard, they're broken. Take out the shrimp intestines and rip off the shrimp head. Because today is shrimp。

The shrimp that will be taken out of the shrimp line will be washed with a blisters of light salt, so the shrimps will be cozy. Look how fat my fingers are. That's how clean it looks。

Add salt, pepper powder, raw and dry starch to the shrimp. I ran out of starch when I made it, so I didn't put it in, and then I bought it back when I came out. It's full and smooth, and it's covered with hand scratches。

Purge the tofu of the south and sow the salt and wipe it evenly up and down. Let it taste。

I type it out, you understand. Onions, ginger cut off. The hot pot is cold, and the shrimp is burned in the pan until the shrimp is slightly colored and condensed. Scramble the plate. Once the heat boils again, the refueling turns into fire, the onion acne acne, the high soup (the black fish soup that I use for lunch), the tofudler, and the shrimp acupuncture can be poured into the proper amount of water and powder, and a little hot oil can be poured out before the pot。