This is an elera fish, it lives in Tonga and eats snapper fish and is about 13 inches width.
For the tools, I used shapes,polyline,and lines. I added a antena which is on the Anglerfish.
This week I challenged myself by tracing a shark for the summer learning journey. I chose a shark because of its pretty feautures. Three facts to know about sharks is that: Sharks do not have bones. Most sharks have good eyesight and Shark skin feels similar to sandpaper.
I wouldn’t want to eat this palolo worm because it looks weird in my opinion.
The two facts I’ve learnt about the palolo worm was that it grows up to 40cm long and that Worms help aerate soil.
I hope you like this actvitie and my google drawing. Ive learnt heaps and has enjoyed it very much.
This week for Summer learning journey, I made a wanted poster for a fish in the ocean.
First I worked on the shark and the little specific details.
Then, I made a dolphin which is the prey to the shark.
After that I made the sign saying ” Wanted Shark”.
Finally, I did the worth and done.
Ingredients
0.5 Large Cabbage (chopped)
0.5 Carrot (shredded)
3 Green Onion (chopped)
10 Shiitake Mushroom (chopped)
5 oz of Vermicelli Noodles
2 tbsp of Sesame Oil
1.5 tbsp of Soy Sauce
¼ cup of Cilantro (chopped)
3.5 tbsp of Vegetarian Oyster Sauce
1 tbsp of Mushroom Powder
2.5 tbsp of Sesame Oil
1 tsp of White Pepper
50 Dumpling Wrappers
Add 2 tbsp of Salt in chopped cabbage, massage, and set it aside for 20 minutes. After 20 minutes, squeeze out all the excess water.
In a pan, add in 2 tbsp of sesame oil, 1,5 tbsp of soy sauce, chopped shiitake mushroom, shredded carrots, and white parts of the green onion. Saute for 2-3 minutes until carrots become soft.
Soak 5 oz of vermicelli noodles in water for 5 minutes. Drain the noodles, using your scissors, cut them into small pieces.
Mix cabbage, saute veggies, chopped green onion, cilantro, and vermicelli noodles in a large bowl.
Season with 3.5 tbsp of vegetarian oyster sauce, 1 tbsp of Mushroom powder, 2.5 tbsp of sesame oil, and 1 tsp of white pepper.
Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for extra 2 min 