Flame drunk shrimp(huo yan zui xia )

The method of flame drunk shrimp:

Raw materials for making flame drunk shrimp:

500 grams of fresh Jiwei shrimp, 750 grams of Guangdong rice wine, 20 grams of Chinese wolfberry, 5 grams of Chuangui and 30 grams of cooked soy sauce.

Steps for making flame drunk shrimp:

1. Cut off the whiskers and feet of the fresh shrimps, wash and drain them with clean water, and wash the Chinese herbal medicines with clean water.

2. Take a high temperature resistant glass (or rice cooker), put the shrimp into the pot, add 500 grams of rice wine, cover it, make the shrimp drunk for about 5 minutes, put in Chinese herbal medicine, take another bowl, pour in 250 grams of rice wine (or rose wine), light it with a match, open the lid and pour it into the pot, then the flame will rise all around, about 10-15 minutes later, when the shrimp body turns red, the meat is full and mature, you can pick it up, and let the diner know Eat with seasoning while peeling.

Characteristics of flame drunk shrimp:

The color is deep red, the meat is fresh and tender, with unique flavor.

Flame drunk shrimp

The flame drunk shrimp is one of the traditional famous dishes in winter in Guangdong. For decades, it has been loved by people at home and abroad. The flame drunk shrimp is developed and changed on the basis of the scalded shrimp. It turned out to be a winter tonic dish not well known in some areas of Guangdong. Every winter, people take fresh river prawns, plus some precious Chinese herbal medicine. After a little drunk with rice wine, they cook them with flame. So it is called "flame drunk shrimp".

This product is rich in nutrition and delicious. Every high-end banquet, you take fresh prawns and put wine and transparent glass nest on the table. When the prawns are drunk, they light a fire and cook them with flame, so that customers can eat with condiments. The finished shrimp shell is red, fresh and fragrant. It's very popular with customers.

Food ingredients

(fresh Jiwei shrimp or fresh green shell river shrimp) 500g, Guangdong Rice Wine 750g, Qizi 20g, Chuangui 5g, cooked soy sauce 30g.

Food practice

1. Cut off the whiskers and feet of the fresh shrimps, wash and drain them with clean water, and wash the Chinese herbal medicines with clean water.

2. Take a high temperature resistant glass (or rice cooker), put the shrimp into the pot, add 500 grams of rice wine, cover it, make the shrimp drunk for about 5 minutes, put in Chinese herbal medicine, take another bowl, pour in 250 grams of rice wine (or rose wine), light it with a match, open the lid and pour it into the pot, then the flame will rise all around, about 10-15 minutes later, when the shrimp body turns red, the meat is full and mature, you can pick it up and eat it Those who peel while dipping in seasoning to eat.

Key technology

1. Fresh prawns must be used. Other fresh river prawns can also be cooked, but the quality and taste are poor. Dead shrimp can't be made into this dish.

2. When cooking, we must first use wine to make the live shrimp drunk and then light the fire. First, let the shrimp taste, second, avoid the shrimp jumping, third, let the shrimp with the heat, easy to mature.

Flavor characteristics

1. This dish shrimp and Chinese herbal medicine with cooking, food art garden, a unique. Lycium barbarum can nourish liver and kidney, Angelica sinensis and Chuanming can nourish blood and activate blood circulation, and shrimp salt can be used as a guide. It can go straight to the bottom of the coke, liver and blood are sufficient, kidney essence is full, eyes are clear, brain is intelligent, waist and legs are strong, and it is the best tonic product in winter.

2. "Flame drunk shrimp" is a famous winter dish in Guangdong. Cantonese people like to eat river shrimp very much. For decades, "scalded shrimp" has been the most popular, and in recent years, "flame drunk shrimp" has become the most popular. In Guangzhou, Shenzhen and other places, the banquet and banquet in some high-class hotels, where there is a "flame drunken shrimp" dish will be worth a hundred times, is regarded as a high-class banquet. "Flame drunken shrimp" was originally a folk winter tonic dish in Guangdong Province. Every winter, people take fresh river shrimp, add some precious Chinese herbal medicines, get slightly drunk with rice wine, and cook it with flame, so it is called "flame drunken shrimp". On the table, this dish is flaming, lively, nutritious and delicious. In recent years, with the reform and opening up and the prosperity of the catering industry, all the high-grade hotels and restaurants, while operating the "white Jiwei shrimp", put this dish on the high-grade banquet and used fresh Jiwei shrimp. Put the wine and transparent glass pot on the table. When the shrimp is drunk, it will light a fire and cook it with flame. The meat is firm and tender, and tastes excellent. Therefore, it is very popular among customers at home and abroad. It is sold from high-grade hotels to all kinds of authentic food stalls, which is very popular.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huo Yan Zui Xia