Dutch soy shrimp rolls
By VicentaLakin
Our three family members went to the tide with my parents for five days. During the spring holidays, Chen Xiaoqing's new book, The Origin of Favorite, was introduced by the twilight food, which we tasted on TV, and thought we were close to eating. In fact, there's too much cuisine in the tide, there's not enough time for five days, and we've been eating the seaps every day, and we've been hurt. My daughter and I grew up on the first day after we got home, and I was hungry for a day. Not only do we eat locally, we also bring back some good foods, such as hand-pumping beefballs, hand-made shrimp rolls, meat rolls, etc. Today I'm cooking with shrimp rolls brought back from the tide, with Dutch beans and carrots. It's nice and delicious。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dutch soy shrimp rolls
1
Buying fresh Dutch beans, go to the end, rip off the bands and wash them with water。
2
The twig buys shrimp rolls into thin slices。
3
Carrots go to the skin wash and slice them。
4
Boiled water is boiled in the frying pan, and Dutch beans and carrots are poured into the pot with some salt and a few drops of oil。
5
Once boiled again, Dutch beans and carrots could be extracted and dryed with cold water。
6
Let's get a boiler, put it in the shrimp rolls, and get to the edge of the edge。
7
Dutch beans and carrots are then put in the water for a couple of days, with some wine。
8
And some steamed fish oil。
9
A small amount of onion flowers will come out of the pot。
10
Out of the pan。Dutch soy shrimp rolls Make Tips
Because the shrimp rolls were salty and salty, so I didn't put salt in this dish when it was made, just a little steamed fish oil。