This thing is generally used to enhance the flavor, rarely boiled to eat it. With Xianggu like ----1. steamed to eat either dig out and tofu with soup ~ ~ ~ ~ put some leeks ----- [not recommended - because used to boil soup will be very fishy ...]

2. soak in water, then put some salt and sugar, put it in a small bowl on top of the rice and steam it, when the rice is cooked, take it out and add some oil.

Flavorful, suitable for the next meal. Remember to soak the water for a long time, or it will be harder and less tasty.

3. After soaking soft ~ ~ ~ steamed eggs ~ ~ those water do not waste ~ ~ separated from the dirt can play water eggs ~ ~

4. Boil congee ~ ~ but with the tamarind will be even better ~ ~

5. Soak soft after picking up the mushrooms ~ ~ ~ picking up the gelatin sea cucumber and so on ~ ~ ~

6. Soak the night, plus the spare ribs into the pressure cooker to cook.

No need to pressure cooker on some good cooking.

7. first soaked in water, you can wrap leek clam dumplings, very fresh.

8. After soaking soft, one by one to remove the blackened viscera, and then and small chili peppers fried together to eat, fried when put a little soy sauce.

9. Used to make dried clams meat buns ---- must pay attention to the inside do not have sand. Can be accompanied by some flavorful dishes. Clam meat is best cooked in boiling water before chopping the filling. Vegetables as usual is green can be, such as leeks and so on .