Shrimp soldiers and shrimp will be very good, but do not eat crayfish | Pan Dun

Three shrimp noodles, Ma Xiaomao was taken on July 13, 2022 Weihai Road

Han Yin came from Beijing and was an old consciousness. She said that she read the article "Don't Put my Pigeon" in Wen reporting last month. She read it. Interested.

After all, pigeons are cold, and some people love to eat, and maybe someone will do it. Recently, the biggest surprise is a pigeon -meat seafood raw that was prepared for me more than two months ago. The chest, pigeon legs, and Hokkaido Yuanbei scattered in the pot. The pigeon blood and pigeon bones are squeezed and filtered into sauce, drizzled on the rice grains, grilled slowly in the charcoal stove, grilled into the pot and put on the table. San, the bottom of the rice is crispy but not burnt, the bottom of the rice grains, you and me. That day was the Spanish Benn Festival, and it happened to catch up with Julia from Hong Kong. It wasolate and lifted. They all admired the chef's craftsmanship, unfortunately, it was not the permanent on the restaurant's menu.

I invite Han Yin to eat the new fried pigeon row of the newly put the menu on the small tavern of Donghu Road, Pigeon Katsu, and borrow Japanese in English. Katsu is a pork chop in Japanese. Essence The pigeon meat was marinated, and the noodles were fried lightly. It drizzled with a spoonful of pearl onion and kimchi.

It is already at the end of September. The weather is cold and cool, but the breeze at night is refreshing. Next to the table chair. Han Yin and I said that the pigeons were most afraid of burning too much, and there was no blood color. Many meat and seafood are suitable for half a lifetime, and even completely eaten. A few years ago, I wrote a "Life, and Cooked". Talk about the raw and cooked vegetables of the beef. In fact, for the shrimp in the water It may be even more important. When I first met Chef Wang at the Jinsha Hall of Hangzhou Four Seasons Hotel, I tried a raw pickled peony shrimp. Remove the shrimp, marinate with Shaoxing wine, white pepper powder and plum plum. Chef Wang's ability is naturally good. This dish can’t be said to be delicious, but I don’t think it is better than the whole life. eat. The main purpose of cooking is to make foods that cannot be eaten, or make foods that can be eaten more delicious. If the two cannot get one of them, it is better to do nothing.

Of course, if he meets a sashimi master who knows nutrition, he will still do one thing to make peony shrimp more delicious. Deep sea shrimp contains a special amino acid, "glycine", as the name implies, which is a kind of sweet acid. Because of this, shrimp can be sweet. The concentration of glycine in the shrimp body will reach the peak within a few days after the shrimp is left. It is a simple way of maturity. High -level Japanese cuisine in Taipei, Hong Kong, and Shanghai often uses the peony shrimp that is stripped to be solicited. The crispy bomb must be slightly better, and the sweetness must be far inferior. The most common shrimp in Japan's sashimi is sweet shrimp, which is cheap and sweet, but the sweetest shrimp I have ever eaten is white shrimp. This kind of shrimp produced in the waters of Toyama Prefecture, Japan died. During the transportation, muscle fiber degradation is shorter, which becomes shorter, dissolved a large amount of glycine, a spoonful of entrance, plump and sweet, that is the best shrimp in my memory.

The lobster and Ao shrimp in the deep sea are also a good food for raw food, but these two kinds of shrimp are also good. After the shrimp films are opened, it is suitable for fast -growing and fast -growing. The lobster is more eaten. The fried shrimp balls are unique. I like the baked lobster covered with cheese egg yolk sauce in French cuisine. The best cooked pasta with lobster is the owner and chef Tom of Casa Mia. His secret is to use fresh tomatoes to slowly boil the original flavor of lobster. Do not add cream to the sauce. The most correct shrimp with the pasta should be the devil red shrimp of Spain. This kind of shrimp is born with blood red, full of shrimp paste, and there is a oyster restaurant opposite the Congren Road Jing'an Shangri -La Hotel. The pasta is very capable. A Spanish devil red shrimp angel fine noodles are really angel faces. The devil's figure is not only opened to see the mountains, but also the peaks. With a glass of ice -baoson navigan wine, it is a perfect meal. Unfortunately, after the shop opened three or four years later, he changed to a Japanese chef. Mike returned to Hong Kong. Neither the devil and angel could not eat it.

Every time I miss this red shrimp pasta, I also think of the three shrimp noodles in Suzhou. Although it is not homologous, it is different. Jiangnan Turkey likes river shrimp than sea shrimp. The stir -fried shrimp of the Suzhou Shinkansen Restaurant is the pinnacle of cooked shrimp dishes. One time I had a chat with Mr. Zhou Caxi, saying that the Chinese seemed to have rarely eaten fresh shrimp. Mr. Zhou thought about it and said that the shrimp should be regarded as one. Mr. Zhou is right, that is also the flavor of Jiangnan. Wash the fresh river shrimp, pour it into the glass bowl that is pre -put in advance, cover the bowl lid, dance in the group for a while, the movement is extraordinary, the greater the movement, the more the pickled juice will be integrated into the shrimp body. When the river shrimp is struggling, you can open it to eat. The recipes of the pickled juice have their own secrets, but there is a lot of high altitude liquor. One is to sterilize, and the other is the instant drunk dizziness, making it delicious in drunk dreams. In my memory, every time I eat this dish, there will always be one or two of the wine, and the drunk river shrimp jumps out when the lid is opened, the body is overwhelmed, and then the desktop is shocked. Essence In the traditional Chinese northern cuisine, there are very few dishes with shrimp. It seems that there are only a few flavors in Lu cuisine. After all, Shandong is offshore and is rich in shrimp. I have tried oil -cooking shrimp segments and dried prawns. The famous restaurant Sheng Yongxing, who is famous for roast duck, has an unforgettable person. How fresh it is to use the material, the shrimp ball of the table tennis is thrown on the ground, maybe it can really play half a foot to high, seasoning Fortunately, the fragrance of the fungi, the shame of the Liu Dark, Fangjue water, and watching the clouds ...

Shrimp, shrimp, or shrimp balls are shell shrimp. The fillets or lobsters are also easy to cut off. Although the white -sparkling shrimp, dried dried vegetables steamed river shrimp, and oil burst of ingot shrimp, although the taste is good, the seats are troublesome, and they are unsightly. I see it on the dining table, and I taste it at most. Not to mention the crayfish, that is the wild water Aoba shrimp that is wild in the ditto pond. It does not appear in the recipe. It must be used with various types of heavy seasonings to cover up its own defects. Fengye.

March 24, 2022 (this article was moved in October last year, and shelved after writing five hundred words. The old manuscript was suddenly seen the day before yesterday.

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Author: Pan Dun

Edit: Andy, Qian Yutong

Editor in charge: Shu Ming

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