The shelf life of dried sea rice is 6 months to 12 months. Dried shrimps, also known as dried shrimps or shrimps, are made from white shrimps, red shrimps, and freshwater shrimps that are blanched in salt water and then sun-dried. They are put into bags, beaten and kneaded, sifted, and peeled to remove impurities. They are then steamed and boiled with salt. Products made through drying, drying, shelling and other processes. Because it is like pounding grain into rice, it is called sea rice.

How to store dried shrimps

1. Light dried shrimps can be dried in the sun. After drying, put them into bottles and store them.

2. Salty shrimps should not be dried in the sun. They can only be spread in a cool place to air-dry before being put into bottles.

3. Whether you are storing light or salty shrimp, you can put an appropriate amount of garlic in the bottle to avoid insects.

4. Store directly in the refrigerator and consume within a certain period of time. How to make shrimps

Shrimp and bamboo fungus soup

50 grams of bamboo fungus, 15 grams of shrimp, 100 grams each of white fungus and black fungus, cooking wine, chopped green onion, shredded ginger, salt, MSG, five spices A little each of powder and sesame oil.

1. Soak the bamboo fungus in water, wash it, cut it into strips and set aside.

2. Wash the white fungus and black fungus in water, tear them into small pieces, and set aside.

3. Wash the dried shrimps, put them into a bowl, add cooking wine, green onion and ginger and soak for a while, set aside.

4. Add an appropriate amount of water to the pot and bring to a boil. Add the remaining flavors and bring to a boil. Reduce heat and simmer for 20 minutes until the white fungus is soft.

Oyster Mushrooms and Tofu

Ingredients: 150 grams of fresh oyster mushrooms, 200 grams of tofu, 20 grams of dried shrimps, condiments.

Wash and tear the oyster mushrooms into large pieces, cut the tofu into large pieces, add shrimps and condiments, and stew in the pot as usual.

Cucumber mixed with bean sprouts

Ingredients: 300 grams of shredded cucumber, 250 grams of mung bean sprouts, 20 grams of dried shrimps, 15 grams of shredded egg skin, minced garlic, salt, MSG, vinegar, and sesame oil. Just the right amount.

1. Add salt to the shredded cucumber, squeeze out the water and put it into a plate.

2. Blanch the mung bean sprouts in boiling water, remove and drain, and place on a plate.

3. Soak the dried shrimps in boiling water, wash them, put them into a plate with other flavors and mix well.