Pairing shrimp skin with purslane not only increases the flavor of the dish, but also supplements iron, calcium, dietary fiber and protein. Enjoy high-quality healthy food at affordable prices.

Dry-roasted dried shrimps

If the dried shrimps are not handled well, they will easily become damp and taste bad, and they will also be particularly fishy. What to do? Let me teach you a little trick, that is dry baking!

● Put the shrimp skin into the pot, do not add oil, and dry-bake it over low heat;

● In order to avoid the shrimp skin sticking to the pot, stir-fry constantly during the baking process to let the shrimp skin Heat evenly;

● Wait until the shrimp skin turns golden brown, then take it out and set aside.

2 Process the purslane

● Use kitchen paper to absorb the water in the purslane before cooking;

● Then cut the purslane Divided into two sections, the stem and leaves are separated.

Kitchen Tips

Purslane has a lot of water. After absorbing the water and then frying it, you can maintain the moisture inside the purslane and at the same time, it will not be easy to stir-fry and make soup. More crispy and delicious.

Formal cooking

● Put a little oil in the pot and turn on the heat. After the pot is hot, add the vegetable stems, ginger and green onions to the pot at the same time, and stir-fry quickly over high heat;

● Then put the leaves into the pot and stir-fry together, add a little salt to taste;

● After the purslane is cooked, add the shrimp skin and continue to stir-fry;

● Stir-fry evenly and turn it off. When the fire comes out of the pot, you're done!