krill radish

By VicentaLakin

krill radish
THE KRILL DIRECTLY DELIVERED FROM THE SOUTH POLE THAT WAS BOUGHT IN KYOTO THE OTHER DAY INCLUDED TWO FROZEN SHELLFISH AND TWO SHELLED WHOLE SHRIMP. IT IS CONVENIENT TO TAKE A PIECE OF IT FOR IMMEDIATE USE WITHOUT REPEATED UNFROZEN OR SHREDDED. I USED ONE OF THESE SHRIMP MEATS AND RADISH TO MAKE THE WHEAT, AND IT WAS DELICIOUS, AND THE SKIN WAS Q-BALL. 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 CONTAINS RICH MAGNESIUM, WHICH IS AN IMPORTANT REGULATING FACTOR FOR HEART ACTIVITY AND A GOOD PROTECTION OF THE CARDIOVASCULAR SYSTEM. IT REDUCES CHOLESTEROL LEVELS IN BLOOD, PREVENTS ARTERY SCLEROSIS, AND EXPANDS THE CORONARY ARTERY TO PREVENT HYPERTENSION AND MYOCARDIAL INFARCTION. SHRIMP IS ALSO RICH IN PHOSPHORUS, CALCIUM, ESPECIALLY FOR CHILDREN AND PREGNANT WOMEN. SHRIMP IS TEMPERATE, AND THE ELDERLY, PREGNANT WOMEN, PEOPLE WITH CARDIOVASCULAR DISEASES, RENAL IMPOTENCE, AND PEOPLE WITH WEAK HIPS ARE MORE SUITABLE FOR CONSUMPTION; THEY ARE ALSO SUITABLE FOR THOSE WITH CALCIUM-DEFICIT CRAMPS。

Recipe Recommendations

  • krill meat 150 grams
  • radish 100 grams
  • dumpling flour 200 grams
  • hot water appropriate amount
  • vegetable oil 1 scoop
  • salt 1 scoop
  • soy sauce a little
  • white pepper a little

Steps for krill radish

  • 1
    Placing flour (shell flour, wheat pellets) in a basin, digging a pit in the middle, pouring hot water down in small quantities, mixing it into snowflakes with chopsticks, rubbing it in groups for 10 minutes。
  • 2
    This is the krill I used, which is also frozen at the time of receipt and is not frozen. Four, 200 grams each。
  • 3
    Take a krill meat to unfrozen (house temperature to unfrozen, or microwave)
  • 4
    Carrot washes, rubs in silk。
  • 5
    The radish is boiled in hot water until it matures, cold water is extracted and fresh water is squeezed. I'm used to radish water, so I can remove the smell of the radish, and make the radish more ripe than the shrimp, and the radish is still raw。
  • 6
    Squeeze the melted krill meat with some moisture。
  • 7
    Rope and shrimp, mixed with vegetable oil, salt, raw and white pepper. I only used the most basic sauce, not the wine, because the shrimp is sweet, tasteless, not the wine。
  • 8
    Good noodles grow, cut the agent, flatten。
  • 9
    Putting a potion into thin pieces, a little bit in the middle of the skin
  • 10
    Put the face to the bottom of the left hand, squeez it with the right hand, slowly turn and press the pie with the left thumb. On the right hand, the edge of the face is folded evenly with a thumb finger, and the remaining fingers are pressed down the edge. The less the material, the larger the petals, the more the material, the tighter it is, and it can be adapted to individual preferences。
  • 11
    When you're done, sort out the shape, like a flower. The burning of wheat is not closed, so the steam is easier to get into, and it is easier to get ripe。
  • 12
    It's about six to eight minutes after cold water boils. Because the radish is half-cooked and the shrimp is very well-cooked。
  • 13
    Take it out when it's well. I also had a little pepper shredded on the surface。

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