Shrimp in Garlic Mortar
by The joyful life of pyrotechnics
Favorite
2
Difficulty
Normal
Time
20m
Serving
2
This dish is a local ethnic dish. The ethnic minorities in Pu'er like to eat everything in a garlic mortar, such as bamboo shoots, eggplant, beans, river prawns, etc., and even small crabs in the mountain stream. Not to mention that these things are especially delicious when combined with some wild seasonings from the mountains when they are pounded in a garlic mortar, and the rice is destroyed very quickly. This pounded river prawn is very spicy and sweet, with no smell at all. It is very delicious with glutinous rice.
The ingredient wild leek used in this dish is called kohlrabi in Yunnan, also known as scallion and wild leek. It is shaped like a garlic seedling, and its leaves, stems, flowers and roots are all edible. Wild leek moss tastes like leek. But it is fatter and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an essential ingredient in making various ethnic dishes in Yunnan. The scientific name of wild coriander is Eryngium chinense, and it is called Awa in Yunnan. Coriander is an indispensable condiment for making Wa dishes, so it is called Awa coriander. "
The ingredient wild leek used in this dish is called kohlrabi in Yunnan, also known as scallion and wild leek. It is shaped like a garlic seedling, and its leaves, stems, flowers and roots are all edible. Wild leek moss tastes like leek. But it is fatter and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an essential ingredient in making various ethnic dishes in Yunnan. The scientific name of wild coriander is Eryngium chinense, and it is called Awa in Yunnan. Coriander is an indispensable condiment for making Wa dishes, so it is called Awa coriander. "
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