Chinese Food
Chaoshan specialty small dish shrimp and preserved vegetable
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Preserved fruits are often seen in Chaoshan shops. They like to serve porridge, eat next meal, appetizer and help digestion. My husband is very fond of eating. Sometimes he buys it in the supermarket. But he says it's not delicious. There's not that taste. There are too many additives. It's just a turn off. When I was shopping in Chaozhou that day, I saw someone selling the preserved vegetables freshly. The next day, my husband said I was bored and asked me to try it once. I made it, he said it's the taste. I like it so much. When he came back to Guangzhou, he did it himself. But he couldn't do the taste I did. He strongly asked me to continue to do it for him. He was happy to share. This is my second time to do it. He also photographed the process and shared it with you. The new dishes and new cooking methods are quite different. But the taste is better. He was praised by several picky people in my family. Ha ha.
Cooking ingredients
Cooking Steps
Step1:(it's dried radish from Chaozhou. Pickled) take dried radish, slice it, and remove the belt from shrim
Step2:Dry the cut radish. Soak in water for 2030 minutes
Step3:Cut the shrimp into small pieces
Step4:Pack the cut shrimps for later use
Step5:Drain the pickled radish and cut it up
Step6:Pack the dried radish for use
Step7:Cut up some garlic
Step8:Stir fry the garlic until fragran
Step9:Pour in the prepared shrimps. Stir fry
Step10:Pour in the shrimps and continue to stir fry until they smell like shrimps
Step11:Pour in the prepared dried radish. Continue to stir fry
Step12:Stir fry until dried radish is mixed with shrimps. Continue to stir fry until the color is a little darker
Step13:Add some sugar. Continue to stir fry
Step14:Stir fry until the color is darker. It tastes like dried radish and shrimp.
Cooking tips:Shrimp can be used instead of shrimp. Lard is the best oil. It will be more fragrant. Put more oil. There are skills in making delicious dishes.
