Traditional shrimp drying
By VicentaLakin
The mountains feed on the sea, the children of the mountains eat fruit every day, the children of the sea eat seafood every day, and today a simple, dry sun shrimp can make soup and congee, which I like best as a snack and a word: fresh。
Steps for Traditional shrimp drying
1
Our home town, salty shrimp, is located on the border between Guangdong province and Fujian province. The water quality is salty, the fish and crab meat produced are sweet, and the Chinese newspaper, on the tip of the tongue, has repeatedly broadcast the "Ou-Cu-Cu-Cu-Cu-Cu-Cu-Cu-Cu-Cu-Cu-Cu," which says today:。
2
When the water is boiled, salt and shrimp are added to the hot pot。
3
It tastes like raw juice, pure natural。
4
When it burns, the foam is gone, the shrimp is ripe when it floats, the water is removed and the sun is dry。
5
Sun drying is the best, preserving the taste of raw juice, traditional production methods, and not good for fire。
6
The sun went on the next day, and 6.7 was dry。
7
On the third day, dry up, pack up and wait for the food。