Along with dried shrimps and eggs, there is a kind of dried shrimps along the coast of Bohai Bay, Qingdao and Yantai in Beiping Sea.
Dian Wei called it "Little Golden Hook", only two or three minutes long, bright and red. It's small, but it can be.
It's the shrimp skin that has faded very clean. Although the shrimp is small, it is very fresh. You should use boiled water when eating.
In the first half of the day, the shrimp can be soft, the eggs are fried and the sauce is fried thoroughly in the onion and ginger pot.
After that, stir-fry the eggs and shrimps in the pot to mix the noodles. This noodle is suitable for pots that can't drink water.
Pick, the noodles should not be too fine, and the sauce should be fried thin. If the sauce is too dry and the noodles are too fine, pick them in the bowl.
If you don't mix it in a bowl, it won't taste good. Fried sauce with golden hook eggs is economical and convenient, and I like to eat fried ones.
Friends who have soy sauce may wish to try it.
The other is marinated shrimp fried sauce, which is famous in Kanto and Xiaoying in the northeast.
Marinated shrimp oil is not only found in major cities in the Yangtze River basin and the Pearl River basin, but also as far away as Yunnan and Guizhou.
From time to time, the local specialty shop of Sichuan Hotel also sells shrimp oil with East brine. As for Kanto marinated shrimp sauce, I'm afraid.
In addition to the northeast, only Ping Jin can buy it!
Friends who like to eat fish and shrimp and have research on seafood, some people think that no matter where they are, no matter where they are.
They are all edible scales, tropical ones are not as good as temperate ones, and temperate ones are not as good as cold ones. The farther north they go,
The finer the meat, the fresher the taste, which proves that the white fish in Songhua River is fat and tender, and it is not the same as the fresh crab in Yabin.
Compared with aquatic products in subtropical areas, this statement seems to be well-founded and quite reasonable. happy
Shrimp oil is also quite famous. Guangdong shrimp paste is a specialty of Guangdong province. Both oil and sauce are necessary.
Compared with Kanto salted shrimp, it tastes different. Liang (Leng Cao) was us before his death.
A group of gluttons recognize that the glutton is old. He has no regional concept of the taste of drinking, as long as it is delicious.
Eat, regardless of Chinese and western, regardless of north and south, he is listed as a treasure, fried with Kanto salted shrimp.
To mix noodles, he thinks it is fresher and more mellow than Lingnan shrimp sauce, but Kanto salted shrimp is salty to northerners.
It seems that the fried sauce is a little too thick. Guangdong has a canned assorted ginger, also called ginger.
Buckwheat head, sweet and sour, and a bowl of hot soup mixed with buckwheat head, full of Danxiang and refreshing.
Spiced mouth, really don't have a taste.