[Shabu mouth food] Spicy cherry blossom shrimp Lanyang cherry blossom shrimp mixed with vegetables and porridge handmade canned side dishes

Spicy level: slightly spicy🌶 The big head produced in the waters of Guishan Island in Caiyilan Fresh sakura prawns are only transparent Reflects the brilliance of pink crystal Romantic pink color named after cherry blossoms Salted for antibacterial, must be drained after precipitation of water to go into the oven for 12 hours in the sun Precise temperature control after imitation of the sun A hint of bright red is superimposed on the body of the shrimp Slowly pour soy sauce, Chaotian pepper and shallot into the oil pan A pot of honey brown sauce bottom, waiting for the protagonist to come Pour in the baked dried sakura shrimp Soak the prawns in a thick sauce at low temperature until translucent Astaxanthin locked in baking completely released The fragrant and bright shrimp fragrance rushes straight into the nostrils Bringing the Umami Punch of the Pacific A full bottle of pure sakura shrimp Sweet and slightly spicy, the more you eat, the more fragrant The taste of the private kitchen that no glutton can miss! ◎Cooking suggestions: Please thaw it fully before eating to avoid sticking. It is recommended to eat it cold, and it is excellent with tea and wine; it is suitable for mixing with porridge, rice, noodles, soup, or home-cooked dishes. The taste will be softer when heated. ◎Cooking Demonstration: Braised Tofu with Cherry Blossom Shrimp ◎Cooking Demonstration: Steamed Egg with Cherry Blossom Shrimp