Salted river shrimp

In Jiangnan water town, shrimp are available all year round. Especially in late spring and early summer, the amino acids in the shrimp are the most abundant and the taste is the best. At that time, the shrimp brains are plump, delicious and fat. The shrimp seeds of the mother shrimp with the scallops are thoroughly fresh. River shrimps have high nutritional value and are rich in protein, phosphorus, calcium, etc. According to the theory of traditional Chinese medicine, it is warm in nature and sweet in taste, and has the effects of replenishing yin, strengthening yang, nourishing kidney, strengthening essence, and strengthening brain. This dish is made by putting river shrimp into salt water, adding onions, ginger, and cooking wine and boiling it. It is simple to make, but when cooked, the shrimp are brightly colored, the brains are full of solid seeds, and the meat is tender and fresh.