Seafood Recipes

Smoky oysters

Smoky oysters

VicentaLakin

Oysters, also known as storks. The Europeans call oysters “milk of the sea”, the ancient Romans call them “seafood — holy fish”, and the Japanese call them “sources of the sea — poached rice”, reflecting their place on the world food map. Every winter, oysters actively nourish themselves in order to survive, becoming the best food in old school. If you don't like odourful food, you should choose garlic cooking to make oysters taste, while also improving the taste index。
Autumn steamed shrimp

Autumn steamed shrimp

VicentaLakin

THE BEAUTY OF THE FALL, WHICH MEANS EATING THE AUTUMN, SOUNDS QUITE CONSISTENT WITH THE IDEA OF NOT EATING FROM TIME TO TIME. AUTUMN KNOWN AS “PLANT GOLD”, WITH HIGHER LEVELS OF POTASSIUM THAN SPINACH, CALCIUM EQUIVALENT TO CELERY, VITAMIN C EQUIVALENT TO TOMATOES, DIETARY FIBRES TWICE AS HIGH AS CAULIFLOWER, VITAMIN B1, WHICH IS HIGHER THAN MOST VEGETABLES, CAN HELP PREVENT CONSTIPATION AND ENHANCE HUMAN IMMUNITY. AND IN ITS APPEARANCE AND TASTE, BECAUSE ITS FRUIT IS LONG, ITS TAIL IS THIN, IT LOOKS LIKE A WOMAN'S FIBROUS FINGER, AND THE BRITISH HAVE A RATHER ROMANTIC NAME, AUTUMN. THE JUICY, LUBRICANT ACUPUNCTURE CAN BE PERFECTLY INTEGRATED WITH OTHER FOODS, CREATING A WONDERFUL TASTE. IT'S AN AUTUMN VEGGIED SHRIMP, WHICH BOILS INTO AN AUTUMN, SO AS TO EASE THE GLITTER WHILE ADDING A FRESH SCENT AND A GOOD ONE。
Eel tofu

Eel tofu

VicentaLakin

The eel eel, the eel of the autumn wind poems, has the highest fat content and is the most beautiful wind poem on the tip of the tongue. The eel is so strong and tasteful because it is alive and active that it is able to regenerate its appetite while at the same time supplementing its physical strength, which is an abating tool for the depression in the autumn. It's better to have a good time with the fresh tofu if you're worried about the eel. The tofu is bottomed, and the eel is placed in the steam tank, so that the fat of the eel is slowly permeable, and the scent is unforgettable。