Often in the Chaozhou Shantou shop to see preserved vegetable, they like to eat rice, porridge, appetizers, help digestion. My husband is especially love to eat, sometimes in the supermarket to buy him, but he said not to eat, no smell, additive too much, eat stomach instead that in Chaozhou shopping see someone doing to sell, the next day, husband say boring let me try to do a. I do he said is the taste, I like it the. Back to Guangzhou in his own right also made a return, but do not I do the taste, urged me to continue to do to him, willing to share, this is me the second time, the film down to share with you, huh, huh.
Radish dry1AShrimp meat100G
Shrimp with preserved vegetables practices
(the Chaozhou dried radish, pickled radish from whole) slices, shrimp, go to the belt;
To cut a good piece of radish dry, bubble20-30Minute water;
Finely chopped shrimp;
Put the chopped shrimp with standby;
Soaked dry radish brown water, chopped;
Put the cut of the radish dry to spare;
Take the right amount of garlic chopped;
The pot roast red, add the right amount of oil, add the garlic, stir fry the garlic fragrance;
Pour in the prepared shrimps, stir fry;
Pour the shrimp to fry, fry shrimp flavor;
Into the prepared radish dry, continue to stir fry;
Fry radish and shrimp mixed, continue to stir fry, stir fry until the color is slightly darker;
Add sugar and continue to stir fry;
Stir fry until dark, a fragrant radish and shrimp taste can be.
Cooking skillsYou can use shrimp can also be used to replace oil with lard small shrimp, the best, this will be more fragrant oil, to put.