It's shrimp season again(you dao chi xia ji ma la xia pa zi )

It's shrimp season again

Introduction:

"Shrimp crawling son" is the name of Weihai people for Pipi shrimp. Shrimp clam is a kind of seafood with rich nutrition, fresh juice and tender meat. Its meat contains more water, tastes fresh, sweet, tender and smooth, light and soft, and has a special attractive taste. Spring is the spawning season every year. It is the best time to eat at this time. The brain of the plump shrimp climber is full of cream fat, and the meat is very fresh and delicious. Shrimp crawling is delicious and its price is rising year by year. It is one of the most popular aquatic products in our coastal town. This year's price is higher than in previous years. Now it is about 40-50 yuan per kilogram. The habit of crawling shrimp is similar to that of shrimp and crab. It lays eggs in May every year, so April is the right time for it to be fat and delicious. After April and may, the next shrimp season will be after September. At this time, its meat is the most full. Generally speaking, the female is not as big as the male. The way to distinguish male and female is: the male has a pair of small claws under the big claw at the bottom of the neck, while the female does not. It can be distinguished by the common saying "the male has a long beard". The best way to eat prawns is steaming, boiling, frying and frying. The most common and best way in our local area is directly steaming. In this way, the original delicious taste of prawns can be retained. This time, I used Sichuan cuisine to combine the delicious and spicy flavor of prawns. Because the meat of prawns is fresh and tender, it's very easy to taste. It tastes delicious and spicy. It's quite enjoyable and has a long aftertaste. "

Production steps:

Step 1: main ingredient: 2 jin shrimp clam

Step 2: by-products: green pepper, red pepper, coriander, garlic, ginger seasoning: Chinese prickly ash, big sauce, dry red pepper, spicy hot pot seasoning

Step 3: Rinse shrimp with water, cut green pepper and red pepper into chili rings, cut coriander into sections, slice garlic and ginger and make oil in the pot. When the oil temperature is 60%, stir fry all kinds of seasonings in the pot. After the seasonings are fragrant, stir fry the bottom of the hot pot over low heat

Step 4: put the prawns into the pot and fry them over high heat. Keep turning in the middle

Step 5: add a little soy sauce, sugar, cooking wine and pepper

Step 6: pour in half a bowl of water and let the fried prawns plump in red oil water for 3-4 minutes to make sure the prawns are mature

Step 7: when the soup is thick, sprinkle the coriander stem and remove from the pot

Materials required:

Shrimp: 2 kg

Green pepper: right amount

Red pepper: right amount

Coriander: moderate

Garlic: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry red pepper: right amount

Spicy hot pot seasoning: appropriate amount

Note: 1. When frying the hot pot bottom material, you must use a small fire, use a shovel to break it up, and slowly stir fry the red oil; 2. Shrimp clam itself has a salty taste of sea water, and the hot pot bottom material also has a salty taste, so there is no need to add extra salt in the frying process; 3. The fresh shrimp clam meat is very fresh, and it is very easy to taste, so the frying time is not too long.

Production difficulty: God level

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : You Dao Chi Xia Ji Ma La Xia Pa Zi