Hunan flavor shrimp main ingredient is crayfish.

Flavored shrimp, also known as Changsha flavored shrimp, spicy crayfish, spicy crayfish, etc., is a classic snack for many people when drinking beer in the summer, but also a traditional dish in Hunan. The dish is made of crayfish with spicy and fresh taste, red color, smooth texture and spicy taste. The price of the flavored shrimp is very approachable, so that even those who eat roadside stalls can feel the fresh taste of crayfish.

This dish belongs to the typical Hunan cuisine, that is, Hunan cuisine, is the Xiangjiang River Basin, Dongting Lake area and the western Hunan mountainous areas and other local dishes developed. The crayfish used to make the flavored shrimp are native to North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, where they grow in the rivers and lakes and marshes of southern China.

Do flavor shrimp notes:

1, shrimp, if it is green shrimp, shell soft meat tender, lighter color.

2, buy shrimp should pay attention to, shrimp belly is clean, clean shrimp is pond or wild.

3, shrimp is very dirty, to use water to static at least one day, and then with two pots of water, white vinegar, salt soak disinfection, small brush hand cleaning.

4, don't just eat shrimp yolk, while enjoying it, but also enjoy his neighbors shrimp gills and dirt inside.

5, a pot of fresh soup, for shrimp is very important, homemade spicy beef sauce, flavoring, chili red oil, five-spice powder with authentic hot sauce, broth, presenting the perfect taste of flavored shrimp.

6, shrimp with perilla is the flavor shrimp in Hunan.