Shrimp seed zibai is a kind of popular dish that often appears on the table after the Jiangyin people enter the summer, the rivers and lakes at this time produce a kind of green shrimp, the green shrimp is full of fat seeds, it is the best seasonal river and lake aquatic products, due to the large output, the price is also very cheap, I even went to the countryside farmers busy on the way home, you can catch more than ten large green shrimp by the Ximen Yangqiao River, these green shrimp hovering on the river bank looking for what they like to eat, a big piece at a glance, we rushed to the river, they just slightly avoided it, After a while, it was on the bank of the river again, and it was very easy to catch.
And Zibai has been listed in large quantities at this time, the local, foreign Zibai has their own magic, so that at this time in Jiangyin City to eat shrimp into the wind, eating Zibai has become a popular dish on the table at this time, people take what they need, make their own unique dishes, at this time my family will definitely make a very distinctive shrimp seed Zibai, because it and the general Jiangyin people's different bad shrimp seed russet white and impressive.
It has been past work time, the father who went out hurriedly led a rural weathered old man back home, the basket in the old man's hand is a basket of river shrimp at the bottom, the color is blue and gray, a look is just up the water of the river shrimp, and most of them are bulging sacs of seed shrimp, the father hurriedly and grandma explained a few words, then left, the old farmer gently poured the seed shrimp into the grandmother's broad basin, before leaving did not forget to say a word: "I can make shrimp seeds white!" ”
Seed shrimp into the broad mouth basin, Grandma will not let it come out, she let me hang a bucket of well water, carefully pick out the weeds in the seed shrimp or something, and then pour the well water into the river shrimp to clean, after a while the wide mouth basin precipitated a lot of shrimp seeds, black crow Ya at the bottom of the blue-gray seeds, Grandma is not enough, and pounded a burst of river shrimp, let the shrimp in the seeds fall out more, not a moment has been a lot, Grandma found out the usual steamed steamed gauze, carefully filtered out the water, repeatedly cleaned several times, the gauze is clean shrimp seeds , there are half a bowl.
After busy with these, she will rush to the Wenhengqiao vegetable market, at this time, there must be a boat lady from Wujiang selling the Suzhou Zibai they transported, Wujiang's Zibai is fat and white, the key is that every cut out of the Zibai is white and tender, there are very few black gray spots and hollows that often appear in Jiangyin, the moisture is very sufficient, and there is a hint of sweetness in the bite.
Zibai can be said to be a real aquatic vegetable unique to Jiangnan, and together with lettuce and sea bass, it is known as the "three famous dishes of Jiangnan". Written in the Qin and Han dynasties, "Erya" specifically introduces Jiangnan Zibai: "The vegetables are like soil fungi, and they are raw in the grass." The sweetness and smoothness of today's Gangdong. "Book of Jin" said that Jiangnan "four sides of the lake, all say the crab" here refers to the white, the white is rich in vitamins and a variety of trace elements, high nutritional value, can be detoxified and detoxified, loved by the people, or fried or steamed, or fried or cooked, is the ordinary people's dinner table meat and vegetarian dishes.
Shrimp seeds are processed from the eggs of green shrimp. With a strong umami taste, it has been recorded in the Ming Dynasty, and shrimp seeds were an important umami condiment in cooking in the old days. The Qing Dynasty's "Compendium of Materia Medica" quotes "Food Taboo" as saying: Shrimp seeds are fresh and sweet, pickled are salty and sweet, all are warm and yang, and through the blood veins. Shrimp seeds contain high astaxanthin (the red color of shrimp seeds, so the yang effect is very good, and people with kidney deficiency can often eat it. The most common practice is to use shrimp seeds instead of MSG to improve freshness, and the taste is really first-class.
Grandma went home, disposed of all the seed shrimp, left as braised cucumber seed shrimp, left as clear water seed shrimp, most of the seed shrimp, are boiled in water, leave some with clear water seed shrimp juice together, excess seed shrimp soup and washed shrimp seeds together, re-add ingredients to cook for later. Grandma cut off the skin around zibai one by one, cut it all into beautiful tangled knife pieces, put it into an iron pot and fry it in rapeseed oil, that is to remove the rich water in zibai, and then add some water for clear water seed shrimp, add salt and Vass soy sauce, especially unforgettable, Grandma learned from her father, must be poured a lot of Taicang bad oil, let Zibai fully simmer.
Finally, Grandma poured in the prepared shrimp seeds, poured a little water starch to outline, starch can not be more, can make the shrimp seeds stick to the white, it is best not to see the greasy mustard. Add a little sugar, speaking of sugar, Jiangyin people also seem to like to put sugar in the dish, but it is not that Jiangyin people and Wuxi people like to eat sweet, the dishes are sweet, sugar in the dish only plays a role in freshness, so it will not be a beet. Grandma said that sugar is hanging fresh, but more is not delicious, one will dilute the umami taste of shrimp seeds themselves, in addition, zibai itself has its own unique sweetness, so there is no need for more sugar. Shrimp seeds are not soup juice, shrimp seeds are wrapped around the white, the entrance has a fresh shrimp flavor, a faint bad taste, a sweet white taste, are refreshing ingredients themselves taste, that is the most classic Jiangnan cuisine.
Shrimp seeds can be eaten twice, fried hot is a hot dish on the table, the white is tender and crisp, a bite full of shrimp fresh incense, the unique taste makes people linger. Grandma pays attention to the soft rotten entrance and the shape remains unchanged, so the early simmering and simmering are very exquisite, so Grandma's stir-fry is slightly better than the father's. The naturally cool shrimp seed russet is the best cold dish to drink. Speaking of cold dishes, my father is especially good at burning such shrimp seeds zibai, he made cold dishes, knife skills naturally do not say, it is first-class good, and he made shrimp seeds zibai and grandma's is not the same, do not put soy sauce to put bad brine, in addition to the bad brine taste, more is the original taste of zibai and shrimp seeds, after the cooling of shrimp seeds zi white Ze elegant, the taste is stronger, fresher, more fragrant, but quite a bit of Jiangnan cuisine tone, in the words of the foodie's Beijing brother-in-law, it is really a bit of Suzhou Guanqian Street Tongqinglou chef feeling.
Father roasted shrimp seeds russet white, and grandma is not the same, do not put soy sauce, do not put mustard, do not put white sugar, he thinks that a put soy sauce will be more strong sauce flavor, less shrimp seeds russet white original taste; a put on the head, a little slippery, it is not refreshing, and a put sugar, it will lose the sweetness of the white itself, the unique umami taste of shrimp seeds can not be fully reflected, and the addition of bad brine, more unique taste, the key to the shrimp seeds of fresh, white fresh all locked, umami more, more can reflect the taste of shrimp seeds. So my father's shrimp seeds are white, more transparent, worse, and more chewy.
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