Xinlan Hand-made Private Kitchen [authentic Hunan Taste Shrimp]——a Joy of Mouth Full of Nostalgia

Summer, beer, crayfish.
The people of Chu are delicious and famous all over the world. Only those that are really delicious will be named taste in Hunan. And if a dish is given the word taste, it will undoubtedly be popular in Hunan and the whole country. Flavored snails, flavored bullfrogs, flavored cauliflower, flavored lettuce strips... Among them, flavored shrimp is the most legendary and the most popular.
As soon as summer entered, the air of Hunan was filled with the aroma of flavored shrimps. Whether it is a high-end restaurant in Yangchun Baixue, or a late-night snack stall for the Liba people, as long as there is a place for diners, you can see the taste of shrimp.
Chu people are very particular about eating shrimp. Shrimp, if it is a green prawn, the shell is soft and tender, fresh and delicious. The black-shelled iron generals, who were surprisingly big with hard-shelled meat, were not eaten in Hunan. They were all shipped to other provinces and served with magnificent dinner plates from high-end restaurants, nicknamed "Supreme Lobster King." Each shrimp should be kept in clean water for at least one day, and then sterilized by soaking in Erguotou, white vinegar, and salt, and manually cleaned with a small brush. There is a trace of black dirt on the belly of the shrimp, and no one pays for it when it is served. Every shrimp needs to remove the head shell. Hunanese eat flavours, not heads. The dirty shrimp gills and shrimp intestines are wormwood, which must be removed. It is no shame that the so-called yellow shrimp in the shrimp head.
The people of Chu don't bother with delicious preparations. When eating shrimps, you must make a cut on the shells. Firstly, it is easier to taste the shrimp meat, and secondly, it is more flavorful, one more procedure, and the shrimp meat is more delicious. A pot of secret lobster soup is the only way to a perfect taste of prawns. After the cultivation of fresh soup, lobster can set foot on the throne of ultimate delicacy.
In Xinlan's memory, flavored shrimp is the most common delicacy in the four seasons. From early summer to late autumn and early winter, I say goodbye and see you next year. The fascinating red lobsters are the confidantes of Chu people's lingering love, the best carrier of Chu people's delicious culture, and the medal of honor for Chu people's pursuit of the pinnacle of taste.
Nowadays, Xinlan is living in a different place and slowly accepting the eating habits of a foreign land. Xinlan can eat fried pork with Hangzhou peppers in a frying pan, but forget the authentic small fried pork; Xinlan can eat dry pans with boiled and salty ingredients. Dishes, forget the authentic Maggi cabbage and shredded cabbage; Xinlan can eat salt-cured and wind-blown bacon, forget the authentic Hunan bacon...but the only way to forget the taste that is implanted in the soul— -Shrimp taste. For any thirteen incense, marinade, or fried shrimps, Xinlan is just a taste of it, and the mood is dim.
If you can't eat flavored shrimps in restaurants and partners, Xinlan cooks it by himself. It takes the trouble to select crayfish, raise shrimps and vomit, clean and remove heads, pump intestines and remove gills, use oil on the back, and prepare fresh soup. Eating shrimp is for Xinlan, without perilla, just like a person has no soul. In order to be able to eat that authentic Hunan taste, Xinlan tries to keep perilla at home and even grows it himself. Perhaps, the taste of shrimp to Xinlan is no longer a delicious food that satisfies the tongue, but the carrier of nostalgia, sucking a cavity of fresh soup, eating a bite of tender meat, drinking a cup of strong wine, steaming, two Unconsciously damp and fuzzy, I returned to Hunan in a daze. My parents smiled kindly at the dinner table and waved to me to eat, nagging me to pay attention to my body and drink less, and they urged me to get married soon...
But so that the owner can be drunk, I don't know where it is.
Chu Renxinlan writes slightly. "