#万能美食指南#
The fragrant garlic butter shrimp is salty, fresh and delicious, satisfying and nutritious, and tender to eat
In the summer, the time seemed to be frozen in that hot afternoon. My best friend Xiaofang and I were enjoying a meal at a time-honored restaurant, and the sound of finger sucking and licking lips echoed throughout the restaurant. This restaurant is a must-visit on our pocket list because their garlic butter shrimp is so delicious.
This time-honored restaurant is called "Drunken Shrimp Fang" and is a small building next to a residential area. It is said that the shrimp with garlic butter is the restaurant's signature dish and is famous throughout the city. Xiaofang told me that this restaurant is the earliest restaurant in the city, and it has been around since she was a child. She remembers that when she was a child, she would come here for every family gathering or celebration, and the business of the Drunken Shrimp Shop at that time was also very hot. And now, although the prosperity of the restaurant is long gone, the reputation of the drunken shrimp restaurant is still there. Chef Wei, the person in charge, told me that their garlic butter shrimp is not only a time-honored signature dish, but also an Internet celebrity delicacy in the hearts of many young people.
When devil's cooking meets sugar-coated skills, the unique flavor of garlic butter shrimp is born. Chef Wei told me that their garlic butter shrimp is first shelled with prawns, cut off the shrimp whiskers, prepared to cut the back of the shrimp, and removed the shrimp line. Then, they use a sharp knife to cut through the back of the shrimp, leaving a hole in it for easy access. Next, they will steam the processed prawns in a pot until the shells are red.
When Xiaofang and I counted the unique methods of the Drunken Shrimp Workshop, I couldn't hold back my heart's desire and decided to make a garlic butter shrimp dish myself. So, the next morning, I was back in the kitchen with a big bag of fresh prawns and some white garlic ready to start my big challenge.
First of all, I optimized the cooking process of the shrimp with garlic butter. I followed the practice of Drunken Shrimp Workshop, but made some minor changes. I am going to combine it with steaming and pan-frying to preserve the tenderness of the prawns and the aroma of the minced garlic. In the process of cutting the back of the prawns, I left a wider opening so that the prawns can better absorb the flavor during the frying process.
Then, I prepared a large piece of butter and put it in the pan to melt. When the butter is completely melted, I add the mashed garlic to blend well with the butter. Next, I put the processed prawns in a pan and fry them over low heat. The aroma of garlic came to my nose and made my mouth water.
Although I have made improvements to the cooking process, I still feel that there is some room for optimization. For example, when working with the back of a prawn, I found that the sharpness of the knife has a big impact on the size of the cut. A sharper knife may make the cut easier while also reducing damage to the shrimp meat.
Also, in the process of melting butter, I discovered a little trick. If you cut the butter into small pieces and then slowly melt it over low heat, you can better control the temperature and speed of the melt to prevent the butter from burning.
The moment I finally finished the pot, the delicious garlic butter shrimp was on the table. The prawns are tender and juicy, with a great taste, and the aroma of garlic butter makes you feel like you're hungry.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.