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One Macrobrachium, Another Shrimp.

2008/11/6 11:25:00 27

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Friends said he spent a week in a restaurant and spent thousands of meals.

I don't believe there is any place in town where people can be so persistent.

Later, I realized that this is just a small shop. Besides shrimp and prawns, the peppery shrimp is the legend that Faye Wong will eat every time he goes to Taiwan.

It is said that this shrimp has been popular in Taiwan for 16 years, and the person who came to open shrimp shop in Hangzhou was the first person who opened the first pepper shrimp shop in Taipei.

Pepper shrimp is made from dog pots used for making Taiwan braised pork rice.

Shop in the Jade Road, very good looking, see "Taiwan bay" three words know that this shop is doing Taiwan flavor.

It was a long time before I saw my boss, ah Xiong, who had a healthy complexion.

Although he was not a cook before, he did a good job.

He said he had to cook the dishes for his wife before noon, and this pepper shrimp was also studied by him himself.

Surprisingly, except for Macrobrachium, there are only three vegetables, sour and spicy shrimp, butter shrimp, Hu Jiaoxia, roast shrimp, and people who love prawns.

Pepper shrimp is originally put the live shrimp and pepper in the dog's mother pot (commonly known as the Taiwan iron pot) braised and roasted, and can not see the pot. It needs a probe to see the lobster sauce full of pepper sauce. Suddenly, there is a burst of fragrance, and the shrimp meat is delicious and spicy.

Because it takes a long time to heat up the smell of pepper, the pot must be able to withstand high temperatures for a long time, so the dog's pot is very thick.

So it takes a little time to wait for the shrimp, because the heat must be enough to make it tasty, and it is said that the well-known Taiwan stewed meat meal is also made from this dog pots.

Ah Hsiung said that eating shrimps should be skilled.

The most delicious part is the head. The shrimp shell is removed to chew the shrimp shell. Immediately you can feel the special flavor of dozens of spices and pepper, then the shrimp shrimps. The shrimp's head is the best. If you have shrimp and yellow, it is the best. So remember not to throw away the shrimp head. That's a real natural disaster.

After eating the shrimp heads and then the shrimp feet, chewing the fragrance will make you feel like drinking beer, sucking your fingers, and finally eating the prawn meat.

20 years ago, a shrimp farm owner invented Hu Jiaoxia with a beer can.

It is said that this peppery shrimp originated in Tainan, Taiwan. During its heyday, there were about more than 100 live shrimps in Taiwan, which specializes in peppery shrimp.

And he was the first person to open a shrimp shop in Taipei.

20 years ago, he met Mr. Wang Lao, the owner of a shrimp farm in Tainan, because he sold shrimp on his own shrimp. At night, he and Mr. Wang ate roast shrimp and drank beer.

One day, Mr. Wang put the shrimps in the empty beer cans, sprinkled some pepper and shook it again, and found that it was delicious. So many friends went to his shrimp farm for supper.

However, ah Hsiung thought it could be done more finely, so after dozens of experiments, the seasoning flavor was integrated into the shrimp meat, fresh and not crispy and elastic. After trial production, it became the most popular snack in Taiwan because of its unique taste.

"I opened six stores in Taipei and Taoyuan, and there was a shop in Thailand for 8 years.

From the beginning, a store can only sell three Jin a day and then sell one thousand jin a day.

In short, Taiwanese love is not good, night snack is full every day.

The prawn can cook more than 30 kinds of burning.

Ah Hsiung came to Hangzhou 7 years ago. He always wanted to have a peppery shrimp in Hangzhou, but he could not find a stable supplier of goods for many years. He said that in the 6 stores in Hangzhou, he made 30 kinds of flavors, and now he can only eat 7 of them.

To open a shrimp shop, there must be stable and good quality prawn. For this reason, he persevered in all the shrimp farms near Hangzhou, and finally found a shrimp farmer in Qiandao Lake.

"Well, Macrobrachium is crystal clear. Like jade, it is the best thing to grow in stone cracks."

Ah Hsiung said he needed different shrimps, such as peppery shrimp, in the different ways of burning the shop. The shrimp should not be too big or not tasty.

The hot and Sour Shrimp was invented by him when he was cultivated in Thailand. The sour flavor was not made with vinegar. Instead, it was made of various spices and five lemons. It was natural flavour. The sour and spicy flavor was very strange. It was not the same as sour and hot Chinese cabbage in the ordinary sense.

In addition to sour and spicy shrimp and amazing cream shrimp, the whole cheese is used for cooking. The entrance is light and the aftertaste is very mellow.

Ah Hsiung said that many guests would eat with bread and even if they had finished the soup.