Shrimp chick

It's also called Yunyon. It's from the north. It's traditional pasta. Shrimp is very popular, especially for mothers with children, because it is easy to digest and desirable. However, to do so, attention needs to be paid to the selection of fresh, non-toxic, non-polluting, non-decomposition and impurity-free shrimp; to the protection of upholstery, which is an effective method for maintaining shrimp in the best possible way, so that the boiled shrimp can be full of fresh water; and to the control of oil temperature. It's good to cook shrimp with 30 to 40% hot oil temperature (about 100°C); and four, to cook shrimp. With too little food, too little food, too much sauce highlights the taste of the sauce, and the suffocation of the prawn's original juice has deprived the prawn of its fresh mouth. But this shrimp chick saved more trouble and cooked it with high soup, without losing nutrition。