Shrimp balls

I used to be a spoiled kid with a standard "sweeting out his hand and a mouth." The simple words of tenderness, smallness and childishness summed up my characteristics, and the husband took care of me for a long time after marriage, in all its aspects, until I started bringing the baby myself. When the baby was 1 year and 5 months old, we brought her to us, and the little guy was so fat and so cute, but she was so thin and clearly not in the same mental state as before. I know because the minimum three meals a day cannot provide her well with the nutrition and energy she needs. It's urgent for me to be a motherfucker. I don't have much experience in cooking, but it's hard for us to be mothers. As a result, the search for recipes on the Internet began, and food apprenticeships began. On 20 April 2011, having no idea what to do for lunch, he came to “hundred degrees” without thinking, and from that point on, he was bound to eat. I was just so surprised to see so many good eaters making so many wonderful foods in my own house, and I couldn't even make the least of it. Just sign up and start learning to be a good cook. At 2011-05-1616:23, I published my first recipe, "Baby's fried rice," and now it seems that the pictures I'm taking are a little gruesome, but what I'm so excited about is the support and encouragement given to me by a good eater, which makes my confidence and enthusiasm to continue to go on. Since then, the kitchen has become a paradise. I like to see all kinds of raw materials turn through my hand into a good meal, and I prefer to see a little progress and change every day, and nothing likes more than the happy and satisfying look of the people I love when they enjoy them. I grew up a little bit by eating. The first is that character changes a lot, becomes open and content, and often grunts a song in the food production process, and is happy and happy. The next step is that the family is getting better, especially the girl, who is very well prepared for my food, very well, very rare for a cold and cough, and I can't help but thank my husband for the credit he's given me, and I can't tell you how beautiful it is to be able to make a change from a good-eating outsider to a food process that can look at the past and get it. Once again, the accumulation and advancement of knowledge, starting from the very beginning of photographic knowledge to zero, is slowly learning and progressing. It's a little bit, a little bit. Even though I know there's so much more to learn... who says there's nothing to eat, nothing to eat? Now, I'm going to be a happy and progressive food eater, accepting and grateful for all the changes I've made... I don't know. Thank you for the food, for the sweet home where the eaters learn and grow. The last one today is very sweet, and if you happen to have a little snack like my girl's, then let's eat her with ketchup. Shrimp-specific fresh and smooth with cheese-coated milk. It tastes so good. If it were combined with ketchup or spicy sauce, it wouldn't taste good. No, she quickly took out the shrimp balls I put in her bowl, and she couldn't wait to hit the only shrimp balls I had left to take pictures of