Shrimp rice
By VicentaLakin
Easy-to-operate fast food, nutritional balance
Recipe Recommendations
Steps for Shrimp rice
1
30 centimeters around, one onion。
2
Onion cut half a centimetre, onion cut 3 mm onion。
3
Eggs a break。
4
A section of ham and cucumber of about 7 centimetres。
5
A half centimetre of corrugated particles are processed, and ham intestines are burned in boiling water for one or two minutes before they are fired (heated, softened by a dry mouth)。
6
Thumb size dehydrated dry shrimp。
7
Fifty-six, hot water bubbles for an hour, hulls, shrimps hammered and scattered with knives, cutting a centimetre。
8
A 5-cm diameter spoon of two-thirds of the oil in the pot, burning a little smoke。
9
Full fire. Add eggs for 1 20 seconds。
10
Turn over and handle the thumb size block。
11
Add two bowls of cold rice in a 10-cm diameter bowl and fire it for 1 20 seconds。
12
One third of the small thumbs of salt and raw smoke are added each, half a minute of fire, and the spares are raised。
13
Five centimetres of one-third of a spoonful of oil, added to 10 seconds of onions。
14
Join the shrimp, cucumber, ham, and fire for 1 20 seconds。
15
Join the omelet set, flatten。
16
Add half a thumb size to fuel, spread out for 120 seconds。
17
Turn off the fire and join the onions while it's hot。
18
Eat up。Shrimp rice Make Tips
1. Ham intestinal cold, dry hard, hot water heating will make it soft and dry shrimp, which is more dry, but which is dry and therefore requires water and strangling and dispersing with a knife. 3. Oil consumption, fine colours, fresh