How to soak dried shrimps

Dried shrimps are also called dried shrimps or shrimp meat. They are called differently in different places, but they are actually the same thing. The processed dried shrimps are tender and delicious, and can be used to cook a variety of different dishes. Dried shrimps need to be soaked before eating. If you are first exposed to dried shrimps, you will definitely be concerned about the specific soaking method. So, how do you soak dried shrimps? Let’s take a look below.

Dried dried shrimps need to be soaked first. Rinse them with clean water before soaking, and then soak them in warm water until they are soft.

Several ways to eat dried shrimps

1. Dried Shrimp and Winter Melon (more common)

Ingredients: 250 grams of fresh winter melon, 10 grams of dried shrimps, onions, chopped ginger, chili powder, and salt.

practice

A. Wash the winter melon peel, cut it into strips (don't cut it too thin, otherwise it will be easily fried), and place it on a plate.

B. Wash the dried shrimps and soak them in a bowl of water for 2 minutes. Drain and set aside.

Step 1: Take a cast iron skillet and heat over high heat until hot. Add some cooking oil and swirl to coat the sides of the pan. Add chopped green onion and ginger and cook over high heat for about 20 seconds, until fragrant. Add the soaked shrimp and winter melon pieces and stir-fry for 2 minutes.

Step 2: Add salt and pepper. Stir-fry for 20 seconds more, until all the water evaporates. Turn off the heat, add some chicken stock and mix well.

Step 3: Place the dish on a beautiful plate and enjoy.

2. Braised Dried Shrimp with Rapeseed: (Home Cooking)

Ingredients: Rapeseed heart (400g) Shrimp (100g)

Seasoning: lard (refined) (15g) chicken fat (10g) cooking wine (10g) starch (corn) (5g) green onion (8g) salt (2g) MSG (1g) ginger juice (2g)

practice:

1. Remove the core of the rapeseed, clean it, break the roots apart with your hands, and cut the leaf ends evenly with a knife;

2. Put the cut rapeseed into boiling water and blanch it until it is 80% hot;

3. Then put the rapeseed on a plate for later use;

4. Pour lard into the pot and heat it up to 60% hot, add the scallions and fry them, then remove them and put them aside;

5. Add fresh soup, clear soup, cooking wine, salt, dried shrimps, and then add rapeseed, bring to a boil, and simmer over low heat;

6. When only 1/3 of the soup is left, add MSG and ginger juice, and thicken with water starch;

7. Turn the rapeseed over and drizzle with chicken oil.