Shrimp-shrimp
By VicentaLakin
WE'RE CALLED PICKLES, AND WE'RE CALLED PICKLES. EVERY PLACE IS CALLED DIFFERENT. IN THE SPRING, THE CUISINE IS JUICY, EXPENSIVE, NUTRITIOUS AND TASTEFUL. DON'T UNDERESTIMATE IT, IT CONTAINS MORE NUTRIENTS SUCH AS VITAMIN C AND GLUCOSE, ESPECIALLY VERY HIGH CALCIUM LEVELS; IN SPRING, THE AIR IS DRY AND THE SKIN IS PARTICULARLY DRY, WHILE THE CUCUMBER IS WATER-RICH AND FERMENTED. SO YOU CAN KEEP YOUR SKIN WHEN YOU EAT MORE SIPS IN SPRING. THE THORIUM HAS THE FUNCTION OF IRRITATING URINE, DRYING OUT THIRST, PULMONARY COUGHING AND SWOLLEN DISPERSING. NISHIZU CONTAINS A MUSCULAR INDUCTION AGENT THAT STIMULATES THE BODY TO PRODUCE INTERSMOLANTS, IMPROVES IMMUNITY AND ACTS AS AN ANTIVIRUS AND TUMOR. NISHIZU IS RICH IN MOISTURE AND HAS A SKIN EFFECT。
Recipe Recommendations
- zucchini appropriate amount
- dried shrimp appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- Very fresh. appropriate amount
- red pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shrimp-shrimp
1
Foodstuffs: dried prawns, infrasist peanut oil salt, chili-flavored chicken
2
Clean up the dry shrimp bubbles
3
The sauerkraut bubbles with salt
4
Garlic slices. Paprika chertin
5
Hot pans with cold oil, more garlic and shrimp
6
It's a fire
7
A little tastey
8
The fire flips out and turns the fire, and the shrimp tastes into the scallop。
9
Add the salted chili peppers to make the Zippa soft
10
I'll put chicken in the potShrimp-shrimp Make Tips
If you don't have shrimp, you can use dried shrimp skins instead. Do not stir-fry for too long.