I'm from the coast of Zhejiang, and it's easy to eat dried shrimps there. Because shrimp has a strong umami flavor, it is better to make soup. I suggest that you soak dried shrimp in water for about half an hour first, so as to remove dirty impurities, and you can also soak shrimp until it is soft. Then you can just put some in soup, stir-fry and the following strips, and you can also put some in jiaozi. Anyway, anything will do!

At first, it is suggested to get less first, so as not to get used to the taste!

Last night, I learned a new trick, and now I learn it and sell it now:

Raw materials: Chinese cabbage, wax meat and dried shrimps.

Practice: 1, cut the roots of Chinese cabbage slightly smaller, and the leaves can be large.

2, wax meat slices (thinner, easy to taste).

3. Wash the dried shrimps, put the three things into the plate, order some yellow wine, and steam in the pot. ....

You don't need to put any salt, and then steam the dishes all the time. It's just a delicious dish.