The next morning, Bai He and the other two were inviting Prince to eat prawns and drink red wine. The shrimp grew up in the mountain spring water and white sand. It was not polluted at all. It was exquisite and translucent. Its entire body was white and slightly gilded. It was most suitable for making drunken shrimp. Even if it was eaten raw, it was still incomparably sweet. There was a large table full of food, and there were other ways to eat and other styles on the table. The river prawns were delicious. Whether it was braised in white or braised in garlic oil, they were all fresh and fragrant.
River prawns were tender and smooth. Their best season was in spring when everything was fresh. " The east wind blew and the rain passed overnight. The river was filled with new water, and fish and prawns grew." The stir-fried small river prawns tasted the freshest. The small river prawns with salt and pepper were crispy. The small river prawns could be chopped into prawn balls. The steamed eggs with small river prawns had a different taste...
River prawns were small characters in the prawn family. Its small body not only brought about an incomparably fresh and tender texture, but it also allowed its freshness to explode. It could be directly minced into pieces in the mouth, eliminating the trouble of peeling it.
The most beautiful thing was a plate of fresh, tender, and easy to eat small river prawns in season.
Every family had their own unique taste.
"Can you peel the prawns for me?" It was a classic question in love. The knowledge of handling prawns was indeed very good.
Beginner's move, Double Wind Piercing Ear: One hand pinched the shrimp's tail, the other hand pinched the shrimp's head. With a twist of both hands, the shrimp's head deflated. The sauce and prawn oil in the prawn head were the first enjoyment for the tongue. When the head and tail of the prawn were completely eaten, he could use Telepathic Finger. He picked up the red and white transparent prawn shell with his fingertip and spun it once. A piece of white and tender prawn meat fell on the plate, which was suitable for dipping in the thick sauce that was stewed in red fire.
The prawns with the sides opened were spared the tragedy of " poor peeling and tragic breakup." The prawns were cut open to remove the shrimp lines, and then covered with garlic stir-fried with oil and salt. Later, they could be wrapped in tin foil and slowly roasted, or steamed in a pot. Each taste had its own merits. Minced garlic was the "divine stroke" of this dish.
The peeled prawns could be stir-fried, or they could be flavored with tea leaves and dipped in vinegar. For example, the well-known Longjing Prawns in the country. If the prawns were mashed into a smooth paste, they would shine in all kinds of hot pots under the name of "shrimp slip".
To make the shrimp slippery, certain conditions were required: The wooden spoon had to beat out the rhythm, and the texture of the prawns had to be fresh so that they would not disperse. When eating prawns, sesame oil and sesame sauce would overshadow the main dish. Seafood soy sauce was the authentic dipping sauce. The red soup was spicy and fragrant, the white soup was mellow, and the hot pot was free to choose. The only thing that remained unchanged was the crispy and tender taste of the prawns.
There were even some "geeks" in the food world who abandoned all cooking techniques and pursued further fierceness and authenticity.
Chaoshan's traditional raw marinade mainly consisted of seafood such as prawns and crabs. Fresh prawns were selected, seasoned with sea salt, soy sauce, garlic, chili, and coriander. They were marinated for half a day to a day, and then soaked carefully. This kind of short-term marinating could not only improve the taste, but also keep the prawn meat elastic.
The lifelike "drunken shrimp" was a dark dish that ordinary diners did not dare to try. This kind of eating method was generally found in coastal cities such as Shanghai and Hangzhou, but it also appeared in Xichang Qionghai and the big foodie city: Chengdu.
He placed the washed live prawns into a bowl filled with ice cubes, poured the wine into the prawns, and quickly placed them in another bowl. At this moment, the sound of prawns popping could be heard. Soon, the bowl was opened, and the translucent prawns were dipped in sauce, vinegar, garlic, and other ingredients. It was said that the tip of his tongue could even feel the trembling of the prawns…
The Drunken Shrimp meat was tender, and the taste of shrimp and wine was very popular among some diners. However, this method of eating it raw was not only too " raw ", but it also had some health risks. Although the pickled shrimp and drunk shrimp were fresh, they still needed to be careful when eating them. However, it was not a problem for the shrimps in Xianqiao Village.
When eating prawns, the texture was crisp and tender, and the taste of prawns lingered in his mouth.
What was the taste of shrimp? Perhaps the earliest vague understanding of it came from the popular puffed food in childhood.
The big package of shrimp strips was crunchy, satisfying the simplest imagination of prawns in childhood. The colorful fried shrimp slices had been the best decoration on the dining table during the New Year's festival since a long time ago.
The small prawns were thrown away and ground into dry powder, becoming a popular seasoning. When shrimp powder and starch met, it was a strong combination. Deep frying and swelling brought about a simple crispiness and shrimp fragrance.
The method of frying was especially suitable for the taste of prawns. In Guangxi, prawns and rice were combined to become an equally crispy street food,"Shrimp Rice B". It was made with small prawns the size of rice, mixed with glutinous rice or rice flour, and then fried. It was crispy on the outside and tender on the inside, and fresh and fragrant. This kind of fried shrimp cake was spread all over the local streets and alleys 30 years ago, and now it has become a kind of old street memory.
The local people were very particular about eating small shrimps. The local " nano shrimps ", which were only five or six millimeters long, were called " mohuo ". They float out when seafood is caught and carefully filtered.
The extremely fresh and tender end product, each of which was a "small bomb" with a fresh taste. After being boiled, it was mixed with sweet onions. The fresh and delicious taste could even overshadow the spiciness of the onions. It was an authentic dish that went with wine. He wiped the powder into the cracks of the mantou, then closed the mantou and waited for a while. He would find that they had long disappeared, leaving only the thin and dense freshness.
Shrimp paste made from small shrimps also had a unique flavor. Whether it was Chaohu Lake, Gaoyou Lake, or the Bohai Bay area, the large buckets of dark purple shrimp paste were all suitable for daily taste. Shrimp paste was the most suitable for ingredients with a mild taste. People from Qinghuangdao and Weihai liked shrimp paste stewed with tofu. Shrimp paste and egg pancake, with some Chinese toon, was a seasonal delicacy.
The taste of prawns also made all kinds of staple foods that were often found unusual.
The three shrimps were not three kinds of shrimps, but the three essences of the fattest shrimp. The prawn experts carefully picked out the prawn brain (prawn yellow) from the prawn head, the prawn roe from the prawn belly, and the peeled prawn. The prawn roe was slowly stir-fried with onion, ginger, and yellow wine. Then, the prawns were stir-fried with cooked oil. Finally, they were added together. A small amount of yellow wine was used to color and enhance the taste, making it appear bright and transparent. This rather extravagant "Stir-fried Three Prawns" could be said to be the most delicious dish in the world. The simple and thick noodles became the best base for this rich taste.
Tainan's Dan Tze Noodles had smooth noodles and thick minced meat. They were mixed with coriander, bean sprouts, and minced garlic. Even Liang Wendao, the " glutton ", was amazed by this street food. The key to this kind of noodles was the fresh and sweet shrimp soup.
The wontons with big stuffing wrapped around everything made full use of the taste of the prawns. Seaweed, shrimp, vinegar, and chili were the most basic wonton soup. In order to highlight the main character of prawns, the Four Fresh Wontons in Jingjiang, Jiangsu Province were paired with mandarin fish, pork, chicken breast, leeks... All kinds of delicious seasonings could be used to calmly reveal a shelled shrimp in each wonton.
The few of them were wolfing down their food when they saw a few helicopters slowly land on the lawn in the village. Then, a group of people filed out and walked towards Bai He's house. When they got closer, they realized that the higher-ups had brought the provincial and municipal leaders in person. Bai He and the others stood up and went to the intersection to welcome them. The leader shook hands with the prince and said,"Your Highness Lie Ma, welcome to China. On behalf of China, I would like to express my warmest welcome to you."
Prince Lie Ma said,"This is a fairyland on earth. The mountains and rivers are beautiful, and the beauties are even more beautiful." It's an honor to be here.
The leader then shook hands with the White Crane and said,"Your Highness, the White Crane Prince, this place is really beautiful. I want to come here for a vacation when I have time."
White crane said: welcome, meet life hui. You're always welcome.
The leader then said to the dragon flag,"Is this the son of General Wang's family?" I hugged you many times when we were young. In the blink of an eye, he could get married.
Long Qi said: Hello, Uncle Li.
The leader then held Yang Yue's hand and said, Was this the Young Master of the Yang Family? When we were young, you came to my house as a guest, and I hugged you. Alas, the three of you are all beautiful and beautiful. You are like dragons and phoenixes among men. We old men are ashamed to stand before you.
The senior said,"Hello, Uncle Li."
Big Brother shook hands with them one by one and continued, What are you eating? He could smell a delicious fragrance from afar. We haven't had breakfast yet.
Bai He hurriedly invited them to sit down and taste the river prawns. Big Bro finished one and immediately gave him a thumbs up. Prince White Crane, I've tried the Hundred Family Banquet before, but it's not even as good as your plate of small river prawns. In the future, can you sponsor some state banquets? Are the prawns here immortal prawns?
Bai He said,"Yes, it's my honor to serve the country." There were many kinds of delicacies here. If you liked them, you could stay for a few more days and taste them one by one.
First Brother said,"Then I won't stand on ceremony. Just treat it as a holiday."
This book comes from：m.funovel.com。