Homemade private dish with heart blue(xin lan shou zhi si fang cai zheng zong hu nan kou wei xia bao han xiang chou de kou she zhi huan )

Homemade private dish with heart blue

Introduction:

"Summer, beer, crayfish. Chu people are famous for their delicious food. Only those who are really delicious will be named "taste" in Hunan. And if a dish is named taste, it will undoubtedly be popular in Hunan and the whole country. The taste of steamed whelk, bullfrog, cauliflower, lettuce Among them, shrimp flavor is the most legendary and the most popular. At the beginning of summer, the air in Hunan is filled with the fragrance of shrimp. Whether it's a high-end restaurant in spring or a night stall in xialiba, as long as there are diners, you can see the flavor of shrimp. Chu people are very particular about shrimp. Shrimp, if green shrimp, soft shell, fresh and delicious. The old black shell iron general, who was surprisingly big, was not eaten in Hunan. All of them were transported to other provinces and served the magnificent plates of high-end restaurants, which was called "the king of lobster". Each shrimp should be kept in clean water for at least one day, then soaked in Erguotou, white vinegar and salt for disinfection, and cleaned by hand with a small brush. There is a trace of black dirt on the belly of the shrimp, and no one pays for it when they are on the table. Every shrimp needs to remove its head and shell. What Hunan people eat is taste, not size. The shrimp gills and intestines that hide filth are my shoes. We must remove them. It's no pity that the so-called shrimp yellow in the shrimp head. Chu people are not tired of making delicious food. When they eat prawns, they must cut a knife on the shell. First, it's easy to taste the prawns. Second, it's more delicious. With one more procedure, the prawns are more delicious. A pot of lobster soup is the only way for a perfect taste of shrimp. After the cultivation of fresh soup, lobster can set foot on the ultimate delicious throne and be proud of the catering world. In the memory of heart blue, shrimp flavor is the most common delicacy in the four seasons, from early summer to late autumn and early winter, and then see you next year. A red and attractive lobster is the best carrier of Chu people's delicious culture and the honor medal of Chu people's pursuit of the peak of taste. Now, Xinlan is living in a different place, and has gradually accepted the eating habits of a foreign land. Xinlan can eat fried pork with Hangzhou pepper, which is made in an oil pan, and forget the authentic fried meat; Xinlan can eat boiled and salty dry pot cabbage, and forget the authentic Meiji cabbage and hand torn cabbage; Xinlan can eat salted and salted bacon, and forget the authentic Hunan bacon But I can't forget the taste deep in my soul - taste shrimp. Any thirteen spices, marinade, fried shrimp in oil, heart blue is just a taste, and the mood is declining. If you can't find shrimp in the restaurant or partner, Xinlan makes it by herself. She takes the trouble to choose green shrimp, raise shrimp, spit up dirt, clean and remove head, remove intestines and gills, open back and oil, and make fresh soup. To eat shrimp is to eat heart blue without perilla, just like a person without soul. In order to eat authentic Hunan flavor, heart blue tries every means to keep perilla at home, or even grow it by itself. Perhaps, the taste of shrimp in the heart blue, is no longer a food to meet the joy of the tongue, but the carrier full of nostalgia, a cavity of fresh soup, eat a mouthful of tender meat, drink a cup of wine, steaming, eyes unconsciously wet fuzzy, trance back to Hunan, parents at the table with a kind smile beckoning me to eat, nagging me to pay attention to the body less drinking, catchy I was told to get married as soon as possible But to make the host drunk, I don't know where it is. Chu heart blue slightly drunk to write

Production steps:

Step 1: keep the prawns in water with a little salt for one day, and change the water several times during the rest

Step 2: pour in a large amount of Erguotou, white vinegar and salt, and clean the body and abdomen of shrimp with a brush

Step 3: remove the head, gills, intestine and back of shrimp, rinse with water

Step 4: take a pot of oil, add lobster oil and fry red

Step 5: take the oil from the pan, add star anise, cinnamon, clove, white pepper, ginger and other spices, and saute until fragrant

Step 6: add lobster and stir fry for 1 minute, add spicy girl, homemade spicy beef sauce, homemade monosodium glutamate and homemade chili oil and stir fry evenly

Step 7: add soup, bring to a boil over high heat, add perilla, salt and five spice powder, turn to low heat and simmer for 15 minutes

Step 8: bean sprouts, shrimp and soup into the dry pot or hot pot, sprinkle onion can be eaten

Materials required:

Crayfish: 1500g

Bean sprouts: 100g

Perilla: a little

Soup: 500ml

Spicy beef sauce: 3G

Chili oil: 2G

MSG: 2G

Five spice powder: 2G

Salt: 4G

Oil: 5g

Authentic Spice Girl: 3G

The shrimp, if it is green shrimp, has soft shell and light color. When you buy shrimp, you should pay attention to whether the belly is clean, and the clean shrimp is pond or wild. 3. The shrimp is very dirty, so you should keep it in clean water for at least one day, then soak it in Erguotou, white vinegar and salt, and wash it by hand with a small brush. 4. Don't forget Shenma shrimp yellow, you can enjoy it as well as his neighbors Shrimp gills and dirt inside 5. A pot of fresh soup is very important for shrimp. The spicy beef sauce, gourmet, chili oil and five spice powder made by Xinlan, together with authentic spicy girl and soup, present the perfect taste of shrimp. 6. Shrimp with Perilla is the flavor of Hunan shrimp

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Zheng Zong Hu Nan Kou Wei Xia Bao Han Xiang Chou De Kou She Zhi Huan