Taste of Summer Dongguan, starting from the taste of Humen seafood. The opening of the second episode of "Taste of Dongguan" uses an original steamed nine-section shrimp to take the audience to feel the dreamlike Humen and experience the fruits of the working people of the Yan family.
Nine sections of shrimp, because of its love of late-night foraging, is called "ghost shrimp" by locals. In order to get the best out of it, Dongguan's local seafood restaurants have also done their best to add any method of making shrimp to it, such as white burning, ginger and onion stir-frying, garlic steaming, pepper and salt.
Come to the Coconut Grove Seafood Wharf in Wanjiang and taste the most rustic fisherman's flavor of the nine shrimp: a bamboo cage woven with bamboo chips, a fragrant lotus leaf bottom, and coarse sea salt on the nine shrimp, which is simply steamed and full of fresh and smooth mouth. However, this cage of steamed nine shrimp in sea salt is only one of the delicious whole shrimp feasts at the Coconut Grove Seafood Pier. After all, Dongguan people eat shrimp and are still known for their varied tricks.
Nine shrimp steamed with coarse sea salt are the freshest and sweetest
The popular whole shrimp feast at Coconut Grove Seafood Pier consists of four shrimp varieties and six flavors. One of the most eye-catching shrimp dishes is the fattest nine-section shrimp of the season.
"If you want to eat nine shrimp, you have to choose the right time." Tang Hejun, director of the production of Coconut Grove Seafood Pier, said in an interview with reporters that the best season to eat nine shrimps is from May to September every year, and the most diners come to the restaurant to taste fresh.
Tang Hejun introduced, seafood is divided into saltwater seafood and freshwater river fresh, saltwater taste fresh sweet but coarse meat, freshwater river umami fresh meat slippery, but the meat is not firm, only the brackish and freshwater junction, that is, the river estuary where the taste is sweet and does not lose taste. "Due to the geographical location, the ghost shrimp in the Humen area is crisp and sweet, and the largest can grow to two or two more. Our restaurant shrimp selection is also necessary to choose this local shrimp in Guangdong, to be located at the junction of brackish and fresh water is the beautiful shrimp. ”
In order to maximize the delicious taste of nine shrimp, Tang Hejun does not think that garlic steaming, pretzel or soy sauce is the best way to eat. "The shell of the nine-section shrimp is relatively hard, and it is not easy to taste when used for salt and pepper." Tang Hejun said that the seaside people have a special love for bamboo cages, so the use of bamboo cages to cook seafood is the most common and authentic.
So in the coconut grove seafood pier, Tang Hejun most recommended diners with caged sea salt steamed nine shrimp, first use lotus leaves in the bamboo cage to play a role in adding fragrance, the shrimp processed well on the top of the coarse salt, steamed with medium heat, steamed out can clearly see the shrimp shell is away from the shrimp body, the shell is white, the meat is salty and fragrant, which is the simplest cooking method, but also the most able to reflect the delicious taste of the nine shrimp. "Eating it directly brings out the sweetness and crispness of the shrimp, and some diners will dip some soy sauce with chilli rings or mustard."
According to Tang Hejun, the current market price of nine shrimp is about 100 yuan a catty, if the public wants to buy in the market, they should pay attention to observing the color of the shrimp body when choosing. "In addition to looking at the speed and frequency of shrimp swimming in the water, in general, we must pick the lines that are black and shiny, and the darker the shrimp, the better."
/Whole Shrimp Feast Delicious Tasting/
【Steamed nine shrimp with sea salt】
The traditional practice of seaside people, after catching shrimp back, lay a piece of dried lotus leaf on the bamboo cage, the shrimp is placed in the bamboo cage, sprinkled with a little sea salt, steamed for 18 minutes on medium heat, after cooking, the shrimp shell is transparent, the shrimp meat is red, there are obvious nine sections of white pattern, it is salty and chewy to eat, with a little lotus leaf fragrance, people can't help but one after another.
【Salt and pepper skin shrimp】
Pretzel skin shrimp, the choice of long-clawed shrimp clams, direct hair from the place of origin for 8 hours to the store, classic pretzel method, rich taste, each table must order seafood, peel off the shrimp shell to eat shrimp meat, fragrant and elastic teeth. Shrimp peeling tips: First grasp the shrimp head and tail, shake up and down to make a full body movement for the shrimp, start from the tail and reverse open the shrimp shell, and peel it all the way up.
【Boiled Pippi shrimp in brine】
The pot of brine boiled Pippi shrimp is also exquisite, the choice is a casserole, following the characteristics and simple methods of the seaside fishermen, salt water with a little pepper, even the shrimp soup base to drink together, long-term work on the seaside fishermen can drive away cold and exhaust moisture.
【Charcoal-grilled Roche shrimp】
When Roche shrimp meets barbecue, it is the collision of the ocean and the flames. Live shrimp tied with bamboo skewers, charcoal burned at high temperature, forcing out excess water, the meat tightens the elastic teeth, and then sprinkles the simplest pepper and salt to taste, the deliciousness is even higher. Paired with youthful and fresh passion jam, enjoy the innovative taste buds.
【Boston Lobster】
Boston lobster from the deep sea, freshly chopped in superheated oil to seal off the umami flavor. The secret ingredients are stir-fried and slowly baked to taste.
【Lobster raw fried bun】
Lobster raw fried buns are handmade. Hand-peeled shrimp meat, add ingredients and simmer. Rich broth, simmered for 3 hours a day. A mouthful of bursting juice, the umami gushes out. One shrimp is only enough for a dozen raw fried buns, and the number is limited every day.
All-media reporter Zhuang Jiaying/Wen Li Mengying/Photo
All-media editor Zhong Yanliang