liquor-saturated shrimp(zui xia )

liquor-saturated shrimp

Introduction:

"Drunk shrimp: as the name suggests, put the live shrimp in the wine, and the shrimp will be drunk soon. It seems that drunken shrimp is a kind of shrimp that is soaked in wine and then dipped in sauce. It should be eaten raw. When it comes to raw shrimp, it should be OK. Remember the old people say: eat crab raw, eat shrimp live. But if I want to eat shrimp raw, I still have a little murmur in my heart: this thing is raw after all, and we don't have the stomach of Japanese pirates. It's very bad to eat it. But remember when I was a child, I took a bath and played with my playmates in the river in my hometown. Someone fished out the shrimp and threw it away. He put it on his palm and patted it hard. After a few times, the shrimp became red, and then he ate it. I don't want to be blind. Just do it! The microorganisms and bacteria of river shrimp are more than those of sea shrimp, so they are safe to use sea shrimp (yellow rice wine and river shrimp are used to make drunken shrimp in the South). We use high Baijiu to soak shrimp, and 56 degree Erguotou is close to 75% of the medical alcohol. It's really barbaric to make and eat drunken shrimp. It's only for the sake of fresh fragrance that barbarism is carried on to the end. "

Production steps:

Step 1: remove the whiskers and feet of fresh sea shrimp, and then rinse with clean water.

Erguotou second step: put the processed shrimp into a small bowl and pour it into a high baijiu. I use 56 degree Erguotou original liquor.

The third step: proper more Baijiu, sterilization.

Step 4: cover the small basin well, and you will hear shrimps popping. Twenty minutes later, I heard the prawns dancing. It seems that they have a lot of wine. You can enjoy it in an hour. The drunken shrimp even moves gently in front of you with poetic feeling. That feeling is the "jade body, muscle like Congzhi" written in the romance of the Western chamber.

Materials required:

Live shrimp: moderate

Green mustard: right amount

Highly Baijiu: moderate

Ginger: right amount

Garlic: right amount

Refined salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: when eating: peel the shrimp, slice the shrimp meat with a knife, and dip it in sauce or green mustard sauce according to personal preference

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Zui Xia