Hunan Changsha authentic taste shrimp practice one

Ingredients preparation

1500 grams of crayfish, 100 grams of mung bean sprouts, a little shiso, authentic chili pepper 3 grams, 3 grams of spicy beef sauce, 2 grams of chili red oil, 2 grams of five-spice powder, 500 milliliters of stock, 2 grams of monosodium glutamate, star anise, cinnamon, allspice, cloves, white pepper, dried ginger, erguangshi, white vinegar, salt, Vegetable oil each appropriate amount.

Method Steps

1. Add a little salt in the water, static crayfish 1 day, the middle of the need to change the water several times. Then add a lot of two pots of head, white vinegar, salt, with a brush to scrub the shrimp body, shrimp belly. Shrimp head in addition to gills, intestines open back, and then rinse with water.

2. Pan on the fire, pour a lot of oil. Under the lobster oil, burst red and fish out.

3. Sit in the pan and leave the bottom oil, the next star anise, cinnamon, cloves, white pepper, dry ginger and other spices burst incense.

4. Under the lobster, stir fry for 1 minute, and then under the spicy girl, spicy beef sauce, flavor, chili red oil, stir fry evenly.

5. Add stock, boil over high heat, then add perilla, salt and five-spice powder.

6. Turn to low heat, simmer for 15 minutes.

7. Use mung bean sprouts as the base, put the shrimp into the dry pot or hot pot, sprinkle with chopped green onion.

8. Pour the soup and serve.

Tips

To choose soft and tender shells, lighter color crayfish, pay attention to the shrimp belly to be clean. In order to wash the shrimp thoroughly, you need to use water to rest for at least one day, and then use two pots of head, white vinegar, salt soak disinfection cleaning.

Hunan Changsha authentic taste shrimp practice two

Preparation of ingredients

500 grams of crayfish, 10 grams of minced ginger, 10 grams of garlic, bean paste, cooking wine, five-spice powder, salt, chicken essence, oyster sauce, sesame oil, broth, salad oil, each appropriate amount.

Method Steps

1. Crayfish with a brush clean, drained and spare.

2. Frying pan heated to 70%, under the crayfish sliding oil for use.

3. pot to stay in the bottom of the oil is hot, add ginger, garlic, soybean paste stir-fry, down into the crayfish stir-fry.

4. Add salt, chicken essence, oyster sauce, five-spice powder seasoning, cooking wine, add stock, simmer to taste after dripping sesame oil can be.

Hunan Changsha authentic taste shrimp practice three

Preparation of ingredients

500 grams of crayfish, 45 grams of perilla, dried chili peppers, ginger, scallion, pepper, cinnamon, star anise, 3 grams of salt, 2 grams of monosodium glutamate (MSG), cooking wine, chili oil, soybean paste, chili sauce, pepper, cooking oil, each in appropriate quantities.

Method Steps

1. Wash the crayfish from the tail of the shrimp to remove the shrimp line; wash the perilla leaves cut into small slices.

2. Add water to the pot, put in the crayfish, boil until raw and pull out.

3. Pan oil heating, pour ginger, scallion, dry chili, cinnamon, star anise, pepper sautéed, pour into the bean paste, chili sauce and stir-fry well.

4. Pour into the crayfish stir fry, pour into the wine, add salt to taste, note a little water, simmer for about 5 minutes to taste.

5. Add washed perilla leaves, stir fry until broken.

6. Add monosodium glutamate (MSG), pepper, chili oil, mix and stir evenly, and serve in a dry pan.

Hunan Changsha authentic flavor shrimp practice four

Preparation of ingredients

500 grams of fresh crayfish, 2 heads of garlic, 4 slices of ginger, 1 large onion, parsley, dried chili peppers, peppercorns, sesame leaves, star anise, grasshopper, cooking wine, salt, soy sauce, moderate amount of each.

Method Steps

1. Wash the crayfish, hard shells can be cut at the mouth; parsley washed, only parsley rods; garlic peeled and washed and cut in half; green onions cut diagonally into small segments, to be used.

2. pot of oil to heat, under the dry chili, pepper, green onions, garlic and ginger stir fry flavor, pour into the crayfish, add the right amount of wine, stir fry until the lobster is no longer struggling, and then add sesame leaves, star anise, fruits, soy sauce, salt, continue to stir fry.

3. Later add an appropriate amount of water, continue to stir-fry for about 15 minutes, when the soup thickens, pour in the parsley section and stir-fry evenly.

Flavor shrimp is where the dish

Flavor shrimp is Hunan cuisine? Hunan cuisine. The taste of shrimp profile according to the test, taste shrimp since 90 years in Changsha South Gate, for a hole family first push, after many genres, and appeared in the education street school and South Gate school, the practice is divided into several, the development of today, and now to the spicy flavor for the mainstream.

Hunan people love to eat flavor shrimp, can only be used? Crazy? The two words to describe. Flavor shrimp since the last century 90 years in Changsha, after a long period of more than ten years, can always get the mouth tricky Changsha people love, can be said to have created a shrimp eating miracle. Relative to restaurants, restaurants, although eating flavor shrimp store environment is not very good, some even still seat on the side of the road to eat, but from brand-name hosts to film and television celebrities to the ordinary people, can not resist the temptation of such a small flavor shrimp, must eat back to addictive.

Summer is the best season to eat flavor shrimp, at nightfall, walk in the streets and alleys of Changsha, you will find that almost every table of diners are on the table of the pot of flavor shrimp in? The first thing you need to do is to get your hands on some of the most popular flavored shrimp on the market. Although everyone is spicy mouth red, tears, sweaty, but still are so happy, full of fighting spirit. Nutritional value of flavor shrimp