South American shrimp inks
By VicentaLakin
South American prawns contain 20 per cent of protein, are foods with very high protein levels and are more than 10 times as high as fish, eggs and milk. The high levels of amino acid in white shrimp in South America bring the taste of white shrimp in South America. The shortage of magnesium can be supplemented by regular consumption of the fatty animal foods of South American prawns compared to fish and livestock. The osteoporosis caused by calcium deficiency is of great benefit, and white shrimps in South America also contain abundant oxin acid. Cow sulfate in shrimp reduces serocholesterol in humans, so there's some therapeutic effect in preventing metabolic syndrome
Recipe Recommendations
- South American white shrimp appropriate amount
- cuttlefish appropriate amount
- parsley appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- sesame oil appropriate amount
- red pepper Xiao Xu
- salt appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- wine appropriate amount
- chicken powder appropriate amount
Steps for South American shrimp inks
1
South American shrimp, cut flowers, fish chips
2
Cranium cut, garlic cut
3
We're going to use hot oil to make eight of South American shrimps and ink chips ready for use
4
Burn the hot pot with oil
5
It's a fragrance
6
Slice a piece of celery and fire it
7
Eight full-time South American prawns, inks
8
We'll have all the spices, and then we'll have the peppers and a little soy sauce
9
The fragrance of South American shrimp ink