冬季,是起虾的好时节。每年的这个时候,虾子们都密密麻麻地趴在池塘底,面对一天冷过一天的池塘水不知所措。而这时也是我用南美白对虾做虾干最当季的时候。亲手制成的虾干,留住了虾的天然滋味,一个个自然弯曲,红彤彤,亮晶晶,无论煲汤还是烩菜,都是一等一的好料。今年的南美白对虾特别肥美,如果把它们搁在冰箱里做成速冻虾菜 Winter is a good time to start shrimp. At this time of year, shrimp are densely lying on the bottom of the pond, facing the day when the pond water is overwhelmed. And this is when I use shrimp white shrimp to do the most seasonal season. Handmade shrimp stem, retaining the natural taste of shrimp, one by one natural bending, glowing, shiny, whether soup or braised dishes, are a good first-class material. This year’s white shrimp Penaeus vannamei particularly beautiful, if they put in the refrigerator made of frozen shrimp dishes