Chop meat or wrap jiaozi with vegetables, stew tofu, stewed melon and seaweed soup. In short, you can eat it in many ways and fry it with seasonal vegetables.

Finally, I'll teach you the best way. First cut the back of the shrimp to remove the mud intestines, pour the oil into the pot, and then pour the shrimp into the pot while it is hot. Just add a few drops of rice wine. Remember that the shrimp will turn red after a while, add some salt.

Shrimp and winter bamboo shoots are also good. I copied it for you from the menu.

Raw materials: raw materials:

400g of clean winter bamboo shoots, 5g of shrimp, 6g of refined salt, 2g of sugar, 0/0g of Shaoxing wine/kloc-,0/0g of monosodium glutamate/kloc-,0/0g of sesame oil/kloc-and 0/0g of chicken soup/kloc-.

Method: (1) Cut the washed winter bamboo shoots into pieces with a length of 5cm, a width of 3cm and a thickness of1.5cm, blanch them in a cold water pot, then take them out and drain them.

(2) After the wok is heated, pour the chicken soup, add the winter bamboo shoots, simmer for about 15 minutes after boiling, and pour into the container.

(3) Rinse the wok, reheat it, and then pour in sesame oil. When it's 60% hot, add shrimps, stir-fry them a few times quickly, and pour them into a container filled with winter bamboo shoots.

(4) Put refined salt, sugar, Shaoxing wine and monosodium glutamate into a container filled with winter bamboo shoots, mix well, cool and plate.

Features: Elegant color, light and fresh taste, moderate salty and sweet, delicious.