Cream shrimp

The best meal you've had on the way out of the country in the last few days was the "weasel shrimp" at Lancavay, which was always in my head, always thinking about what to do, and try it on the occasion. In the absence of crayfish, replace it with fresh, fresh, fresh, fresh shrimp, first frying the shrimp up to six and seven layers; the biggest difficulty is thought to be the creamed yolk, one of which is making it smell like milk; and the other is making the yolk. In order to overcome these two difficulties, I added cheese powder to the yolk to increase its scent, and to stretch the yolk, take low temperatures, try to control the temperature, cut it open evenly, and stretch the yolk. Handle the yolk, and it'll be half the creamed shrimp; the rest will be simple, and the ready shrimp and yolk will be fried with butter. Look, how about this Western Cream shrimp I made? Let me try it for you. The fresh, smooth shrimp is covered with milky yolk, and it's delicious and it melts. A small amount of peppers with an unsatisfied spicy sense, combined with butter-specific scents, red shrimp meat, yellow yolks of yolk, greens of pepper, echoes each other, so that the South-East Asian and Westerly tastes are well integrated, not only to make people hungry, but also to make the holiday table more colorful. It would be perfect if we could get another glass of wine。