An old horse that wants to eat meat
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Another year, lobsters piled up and went on the market. Every city, every corner, every restaurant and every family will seize the opportunity to cook shrimps with their own characteristics and tastes. Squeezing shrimp has become a popular spoken language. Indigenous shrimps include green shrimps, giant shrimps and sea shrimps. In recent years, due to environmental damage and people's consumption, the quantity and quality of indigenous shrimp have been greatly reduced. Fortunately, crayfish followed up in time to make up the position, dramatically filling the imbalance between supply and demand caused by the shortage of native shrimp. Crayfish is an exotic product that once roamed the world in rivers, lakes and ditches. Lobster has no natural enemies, and its ability to survive and reproduce is strong. At that time, no one in the world can match it. Where there is water, they are arrogant, sabotage and disaster. Unfortunately, the good times didn't last long. Crawfish was gradually brought to the table by wealthy China people, and became the signature dish and main course of thousands of restaurant menus, with good color, flavor and taste.
Speaking of ways and practices of eating crayfish, it is like a raging river. You can cook whole shrimp, shrimp balls, stir-fry and deep-fry. You are proficient in everything and have diverse tastes. Spicy taste, garlic flavor, spicy taste, salt and pepper, steamed, braised in oil ..., unique flavor, natural cooking method, feast your eyes, tear shrimp tongs, eat shrimp meat, suck soup, lick your lips, that kind of smooth pleasure of peeling shrimp yourself, enjoy it and eat it, there is always one for you. White tender shrimp meat, light or rich, natural or mellow, curly crayfish completed its glorious life on the dining table, and finally went to the end of its own destiny-human stomach, leaving a series of beautiful memories on its lips. Eating lobster in May and June tomorrow is also the aspiration and sincere expectation of every foodie.
So crayfish, once the big brother of the river pond, played an invincible role in the waters. In just over ten years, from flooding to scarcity, it was almost eaten by China people. Almost all of them will become protected animals. It's a long sigh that the world is too big for a lobster like me to live in. Alas. With the large-scale artificial breeding of crayfish, these poor crayfish finally got a chance to breathe and were gloriously pulled back from the brink of extinction. For foodies, this is undoubtedly a great good news and gospel. Finally, the day of intimate dating with crayfish every year will not be missed. Only the taste buds bloom and the pattern is updated. The lobster couldn't be eaten the next day, full of fire and full of comfort. Lobster has become a hot word and food culture.
Bian Xiao selected seven poems describing shrimp, and traced the source with everyone to see how amazing and beautiful the shrimp world is, to witness these delicious past lives, and to explore the taste hidden on the tip of the tongue.
shrimping
Tang: Tang Yanqian
Double-clamped drums and countless must be used as spears.
Bow to King Tang and make him Zhu.
Two or three sons of Xiaozhai presented twenty poems. Frogs treat.
Tang Dynasty: Lutong