Sichuan-flavored prawn method, dry pot spicy shrimp, spicy rice, 2 bowls of rice are not enough to eat

#秋日生活打卡季#

As the old saying goes: "The shrimp jump, the fish laugh, and the dry pot is spicy and delicious." In the bustling alley, there is a small restaurant called "Spicy House", the owner of Chef Li is famous for his spicy shrimp in a dry pot. One day, the restaurant was filled with several picky diners who demanded extremely high food requirements, which made Chef Li feel an unprecedented challenge.

"Is your dry pot spicy shrimp really as delicious as the legend?" One diner asked incredulously.

"Of course, each of our shrimps is carefully selected, and the spicy flavor is a must." Chef Li replied confidently.

"Okay, let's try it." Diners sat down with anticipation.

In the kitchen, Chef Lee began his performance. His movements are swift and skillful, and each process reveals his love for the dish and his pursuit of the ultimate in taste. As the spatula flipped over, the spicy aroma began to permeate the restaurant, and satisfied smiles appeared on the faces of diners.

In the end, a plate of spicy shrimp in a dry pot with full color and aroma was served, and diners were full of praise after tasting it, and Chef Li's reputation was further enhanced.

Gastronomy introduction

Spicy shrimp in dry pot, a traditional dish originating from Sichuan, is famous for its unique spicy and fresh aroma. The history of this dish dates back to the Qing Dynasty, when fishermen in the Sichuan region invented this unique cooking method in order to preserve the shrimp they caught. The freshness of the shrimp meat and the warmth of the chili peppers, combined with the hemp aroma of the Sichuan peppercorns, constitute the unique flavor of this dish.

The color, aroma and shape of this dish can be said to be a feast for the eyes and tastes. The bright red color of the shrimp meat, the bright red of the chili pepper, and the dark green of the pepper form a vivid picture. The aroma is tangy, spicy but not dry, numb but not bitter, and it makes people have an endless aftertaste.

Cooking process

Ingredients:

• 500 grams of live shrimp
• 50 grams of dried chili peppers
• Sichuan pepper 10 grams
• Ginger 20 grams
• 20 grams of garlic
• 2 green onions
• Cooking oil to taste
• Salt to taste
• Cooking wine to taste
• Light soy sauce to taste
• Sugar to taste

Cooking Steps:

1. Prepare the shrimp: Clean the shrimp and remove the shrimp line. The key point of this step is the cleaning of the shrimp, which directly affects the taste and hygiene of the dish.
2. Prepare the ingredients: cut the dried chili pepper into sections, wash the peppercorns, slice the ginger and garlic, and cut the green onion into sections.
3. Hot pan with cold oil: Add an appropriate amount of cooking oil to the pan, when the oil temperature rises to 50% hot, add Sichuan pepper and dried chili pepper, and slowly fry over low heat until fragrant.
4. Stir-fry the shrimp: Put the shrimp in a pot, add cooking wine, and stir-fry quickly until the shrimp change color.
5. Add the trimmings: Add the ginger and garlic slices and continue to stir-fry to allow the shrimp to fully absorb the fragrance of the trimmings.
6. Seasoning: Add an appropriate amount of salt, light soy sauce and sugar, stir-fry evenly, and make the shrimp meat more flavorful.
7. Remove from the pot and serve: Finally, sprinkle the green onion segments, stir-fry evenly, and then remove from the pot and serve on the plate.

Regional flavors

In Sichuan, spicy shrimp in a dry pot is a home-cooked dish that every household makes. Whereas, in Hunan, people like to add more chili peppers and spices to this dish to make it more spicy. In Guangdong, people pay more attention to the freshness of shrimp, reduce the use of chili peppers, and add some hoisin sauce to enhance the umami.

Cooking tips

1. Shrimp must be fresh, fresh shrimp flesh is firm and has a better taste.
2. When stir-frying shrimp, the heat should be high, and stir-frying quickly can keep the shrimp meat fresh and tender.
3. The amount of dried chili peppers and Sichuan peppercorns can be adjusted according to personal taste, but not too much, so as not to rob the umami of the shrimp.
4. When seasoning, the ratio of light soy sauce to sugar should be moderate, too much light soy sauce will make the dish too dark, and sugar can neutralize the spiciness.
5. Finally, sprinkle the green onion segments before removing from the pan to increase the aroma of the dish.

Popular science knowledge

1. Shrimp is rich in protein and trace elements, making it a good source of nutrition.
2. The capsaicin in chili peppers stimulates the secretion of saliva and gastric juice and increases appetite.
3. Sichuan pepper has the effect of dissipating cold, dehumidifying and relieving pain, and is an indispensable seasoning in Sichuan cuisine.
4. The cooking method of dry pot spicy shrimp can be traced back to the Qing Dynasty and is the crystallization of the wisdom of fishermen in Sichuan.

With its unique spicy and fresh aroma, spicy shrimp in dry pot has become a popular delicacy. Its cooking process is simple, but each step is full of skill and the pursuit of flavor. Try this dish at home and not only enjoy the fun of cooking, but also taste the authentic Sichuan flavor.

Question interaction

1. What is your favorite chili pepper to add to spicy shrimp in a dry pot?
2. Which part of the dry pot spicy shrimp do you think is the most appealing?
3. What are some unique tips for cooking dry pot spicy shrimp at home?
4. In addition to dry pot spicy shrimp, what other Sichuan delicacies do you like?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.