Chaoshan prawns(chao shan xia pu )

Chaoshan prawns

Introduction:

"Because it's too far away from home, the number of times I go back to my mother's home is very few. My mother loves me. Every winter, she sends me a lot of sausages. My mother-in-law always says that I'm sorry to eat old people's food. Every summer, I buy a lot of shrimps to sun my parents. It's OK to drink wine, cook vegetables, and drink tea when you're bored. Because it's for my parents, I bought a catty of grass shrimp. It's not available every day, and I bought it several times to make up for seven or eight catties. Also bought a lot of small, a few days ago when it was very hot sun for three or four days, to give my two uncles. Of course, if you eat by yourself, it's usually ten pieces of "chicken excrement shrimp" in the sun, just remove the head

Production steps:

Step 1: the grass shrimp will enter the water after a while.

Step 2: is it big?

Step 3: put all the woks in.

Step 4: add salt according to the amount of one kilogram and one spoon.

Step 5: mix the salt with a shovel.

Step 6: open fire and cook until the shrimp is cooked. Don't open the lid.

Step 7: keep stirring until the water in the pan is slightly dry.

Step 8: find a place with a lot of sun to bask in. (this one has been in the sun for two days.)

Materials required:

Prawn: right amount

Salt: right amount

Note: salty, easy to keep, but easy to return to moisture in winter. If it's light and not dry, put it in the refrigerator. It must be dried and kept for a long time. Generally, the small ones can be exposed to the sun in three days, while the large ones take about four days.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: salty and fresh

Chinese PinYin : Chao Shan Xia Pu