"With wine in my right hand and shrimp in my left, I was drunk for a lifetime."
Eat shrimp and drink wine, chant poems against each other, Chinese have a fondness for "shrimp" since ancient times. This dish is generally indispensable on the New Year's holiday table.
Nowadays, there is no need for shrimp, wine is eaten, and a dish can experience the taste of shrimp and wine, fresh and sweet.
Now for diners to present such a delicious ,——— aged flower carved drunk shrimp.
Old drunken shrimp new way to eat. Drunken shrimp was originally a traditional Han chinese dish in Shanghai and Ningbo. As the name suggests, it is to put the rice into the wine, and after a while you are drunk, put the ice cubes into the glassware, then put them alive, and finally pour the rice wine into the shrimp completely soaked and cover the lid. Eaters can taste the umami taste of shrimp and the aroma of wine.
I am afraid that this kind of rice wine invades the way of eating live shrimp, and now people rarely try it. After all, we are all paying more and more attention to food safety! Therefore, today's drunken shrimp is to cook the shrimp, and then soak in yellow wine, the fresh flavor of the shrimp is not lost, the aroma of the wine is not scattered, and the entrance can also taste different tastes.
In addition to craftsmanship, the ingredients are also exquisite. Shrimp, freshly caught shrimp, tender and fat. The shrimp are fresh and visible, from the ingredients to the table, the original taste!
In addition, the best rice wine is brewed, which is mellow and can force out the original aroma of the main dish. The rice wine uses aged flower carving wine from Shaoxing, which has a strong taste and is really enjoyable when mixed with the texture of shrimp. In addition, the shrimp with flower carving wine can make the shrimp meat more tender and bright in color.
Aged flower carving, soaking time is just right to millimeters, so that the shrimp that comes out, eat a bite to make people shoot the case amazing! Tasty! It will never be like other drunken shrimp on the market, dull and tasteless. This cooked drunken shrimp is not only the length of the aged flower carving, but also integrates the essence of Jiangnan cuisine. Only today's lips and teeth are fragrant.
The shrimp shell is ruddy and shiny, adding appetite; the shrimp meat is white and tender like gelatin, eat a bite, fresh and sweet with wine aroma.
To use a sentence of the ancients to describe: "Fresh and fat, sweet and greasy, white like jade, yellow like gold, has reached the color, incense, taste of the three to the extreme!" ”