Chapter 55 Chapter 55

No matter what kind of spring water, lakes, rivers, ponds, weirs... In short, there are places with aquatic plants, and there are tribes of shrimps. Shrimp are transparent and difficult to find, but there is a simple way to catch them. Use a piece of gauze half a meter square, which is similar to medical gauze. In the past, I took apart a mask and stretched the gauze with a cross-bow of wire, which became a net.There is a long rope on top of the wire. It is enough to make a dozen or dozens of them. Go to the water and spread a little flour on the gauze. Of course, bloody eel intestines are excellent, but they are not easy to get It feels so unhygienic.Put the gauze net into the water one by one, fix the ropes on it, and line them up like this.Wait for a while, then pick up the gauze net, there must be several shrimps on it, of different sizes, jumping flexibly, occasionally there are small silvery white fish, put the shrimp into the basket, put down the gauze net, and then pick up the front... It didn't take long to get a crate of clear shrimps, the body was transparent, the eyes were black, and the feet kept moving.

After returning home, I cleaned the shrimp, set up an iron pan, heated it to a low heat, put in the shrimp, and baked the shrimp until cooked.Dry it carefully, and then put it on the balcony to dry.Prepare dried shrimp, green garlic, shredded ginger, and red pepper.For red peppers, Chaotian peppers from Jinggangshan are better, and Guangdong Yangjiang ginger sauce (a kind of soybean sauce), preferably with tea oil.Deep-fry the red pepper section in hot oil, add dried shrimp before turning color, turn it gently, fry, add ginger, tempeh and salt, the color of the shrimp will gradually become darker, add green garlic when it reaches vermilion, fry for a while, the green garlic is cooked , but must keep green, out of the pot.

At this time, the prawns are already crispy and crispy, and it is not good to be too crispy. Adding green garlic just gives the prawns some moisture and makes the prawns soften a bit.It seems that the red pepper and cooked shrimp are still red, and the green garlic is green, red and green, and the warm fragrance of shrimp gradually permeates. Cook porridge with Panjin rice, oh, it is to cook porridge with Northeast corn porridge. When you eat it, put it in a bowl. The porridge is steaming with the heat of childhood. Dig a spoonful of red shrimp and put it on the porridge. When you eat it, the shrimp It is a kind of crispy, spicy, salty and quite flavorful.After drinking a bowl of porridge, you will still think about drinking a second bowl, all because of fried shrimp with green garlic and chili.Of course, it is also necessary to put a few peppercorns, the taste of spicy shrimp is deeper.There is a saying that "the sunset is like a blue sky, and the red pepper, green garlic and shrimp are affectionate".

The above mentioned shrimps live at the bottom of the underwater society.The gauze net can also catch some large shrimps, such as finger-sized ones. The above methods are not suitable for large shrimps and medium-sized shrimps. Large and medium-sized shrimps must reform their methods. First boil the large and medium-sized shrimp with boiling water, peel the shell, and the remaining shrimp are also red.This requires some green broad bean (Sichuan called Hudou, a kind of black flower), stir-fry the green broad bean in a pan, wrap the shrimp in egg white, and stir-fry in the oil pan.Shrimp wrapped in egg white, stir-fried, the brighter it is, then mixed with fried broad bean, sprinkled with shredded green pepper, poured a layer of red oil and then fried, put some red pepper, and put it in the pot. The taste of this shrimp is delicious.