Returning home with the harvested seafood, she had at least three or four jin of Shrimp ready for cleaning. With that, she had her meal plan for noon.
After meticulously cleaning each shrimp and rinsing them in water, she poured them directly into the iron pot and sprinkled them with just a pinch of salt. She covered the pot, not even needing to add water to cook them.
Steamed in this way, the Shrimp had an incredibly firm and bouncy texture that chewed nicely, whereas boiling them resulted in a looser consistency and a different flavor. The steamed Shrimp were noticeably more delicious than the boiled ones.
If one desired sauce, a mixture of minced garlic and chili could be used, but she preferred to eat them plain, for it was only this way one could fully taste the essence of the sea.
