Heart blue hand-made private dish [authentic Hunan flavor shrimp] - a happy tongue full of nostalgia

Summer, beer, crayfish.Chu people are famous all over the world for their delicious food. Only those really delicious will be crowned with the word "taste" in Hunan. If a dish is crowned with the word "taste", it will undoubtedly be popular in Hunan and the whole country. Flavored whelks, flavored bullfrogs, flavored cauliflower, flavored lettuce strips... Among them, flavored shrimp is the most legendary and popular.In the early summer, the air in Hunan is filled with the strong smell of shrimp. Whether it's a high-end restaurant in sunny spring or a night snack stall for xialiba people, you can see the flavor of shrimp wherever there are diners.Chu people are very particular about eating shrimp. Shrimp, if it is green shrimp, the shell is soft and tender, fresh and delicious. The surprisingly big black shell iron general with hard shell meat was not eaten in Hunan. All of them were transported to other provinces and served with beautiful plates in high-end restaurants. It was called "the supreme lobster king". Each shrimp should rest in clear water for at least one day, and then be disinfected by soaking in Erguotou, white vinegar and salt. It should be washed manually with a small brush. There is a trace of black dirt on the shrimp belly, and no one will pay for it when it is served. The head shell of each shrimp should be removed. Hunan people eat the taste, not the size. The dirty shrimp gills and intestines are my shoes, which must be removed. It is no pity that the so-called shrimp yellow in the shrimp head.Chu people are not tired of making delicious food. When eating shrimp, they must cut a knife on the shrimp shell. First, it is convenient to taste the shrimp meat. Second, it is more delicious. With more procedures, the shrimp meat is more delicious. A pot of secret lobster soup is the only way for a perfect taste of shrimp. After the cultivation of fresh soup, lobster can step on the throne of the ultimate delicacy and be proud of the dining Jianghu.In heart Blue's memory, flavored shrimp is the most common delicacy in the four seasons. We have to eat it from early summer to late autumn and early winter. We are reluctant to say goodbye, and then see you next year. The red and attractive lobsters are the pink confidants of the Chu people, the best carrier of the delicious culture of the Chu people, and the medal of honor for the Chu people to pursue the peak of taste.Now, Xinlan is living in a different place and slowly accepts the eating habits of a foreign land. Xinlan can eat fried meat with Hangzhou pepper in the oil pot and forget the authentic fried meat; Heart blue can eat boiled and salted dry pot flat cabbage, and forget the authentic Meiji cabbage and hand shredded cabbage; Heart blue can eat salted, wind blown bacon, and forget the authentic Hunan bacon... But it can't forget the taste embedded in the soul - taste shrimp. Any shrimp with thirteen spices, marinated sauce and fried in oil can only be tasted with heart blue, which will make your mood wane.If you can't get any shrimp in the restaurant, you can make your own. You take the trouble to choose green shrimp, raise shrimp to spit out dirt, clean your head, remove intestines and gills, open your back and cook fresh soup. Eating shrimp is like eating without basil, just like people without soul. In order to taste the authentic Hunan flavor, Xinlan tries to keep Basil at home and even grows it by itself. Perhaps, the taste of shrimp to heart blue is no longer a food to satisfy the pleasure of the tongue, but a carrier full of nostalgia. It sucks a cavity of fresh soup, eats a mouthful of tender meat, drinks a glass of strong wine. In the steam, its eyes are unconsciously wet and fuzzy. In a trance, it returned to Hunan. My parents smiled kindly at the table and waved to me to eat. They nagged me to pay attention to my body and drink less. They told me to get married as soon as possibleBut it makes the host drunk, and he doesn't know where he is from.Chu people write with blue hearts.

Main Ingredients

• Bean sprouts 100g
• Crayfish 1500g

Auxiliary Ingredients

• Soup 500ml
• perilla frutescens crispa A little

Luo Li:1. shrimp, if it is green shrimp, its shell is soft and tender, and its color is light. The shell is hard and the meat is old. The surprisingly big black shell iron general really doesn't have much to eat2. when buying shrimp, you should pay attention to whether the shrimp belly is clean. The clean shrimp is raised in ponds or wild3. the shrimp is very dirty. You should rest in clean water for at least one day, then soak it in Erguotou, white vinegar and salt for disinfection, and wash it manually with a small brush4. don't miss the god horse shrimp yellow. While you enjoy it, you also enjoy his neighbor's shrimp gills and the dirt inside5. a pot of fresh soup is very important for shrimp. The spicy beef sauce, monosodium glutamate, chili oil and five spice powder made by Xinlan, together with authentic spicy seeds and high soup, present the perfect taste of shrimp6. shrimp with Perilla is the flavor of Hunan shrimp