Chaoshan preserved shrimp
Because they were too far away from home, the number of times they had returned to their parents 'parents was very small. My mother loves me and sends me a lot of sausages every winter. My mother-in-law always said that she felt bad about eating old people's food. Every summer, she would buy a lot of shrimp to dry for my parents. You can add wine, cook vegetables, or drink tea and eat when you are bored. Because it was for my parents, I specially bought a kilogram of grass shrimp weighing 40 pounds. Because I don't have it every day, I bought it several times to make up to seven or eight kilograms. I also bought a lot of small ones. I spent three to four days in the sun when it was very hot a few days ago. I want to share them among my two uncles. Of course, if you eat it yourself, you will usually dry it in the sun for 10 yuan a catty of "chicken droppings and shrimp", just remove the head.
Recipe Recommendations
- grass shrimp appropriate amount
- salt appropriate amount
- salty and fresh
- other
- several days
- ordinary
Steps for Chaoshan preserved shrimp
1
Grass shrimps pass through the water.
2
Is it very big?
3
Put everything in the frying pan.
4
Add salt according to one pound and one flat spoon of salt.
5
Use a shovel to mix salt well.
6
Open fire and cook until the shrimps in the pan are cooked, without opening the lid halfway.
7
Stir until the pan is slightly dry.
8
Find a place where the sun is bright and dry. (This has been in the sun for two days)Chaoshan preserved shrimp Make Tips
It's easier to preserve if it's salty, but it's easier to get moist in winter. If it is lighter and not dried, put it in the refrigerator. It must be dried and preserved for a long time. Small ones usually get sun-cured in three days, and big ones take about four days.