Wang Ye's foodie farm concubine

Chapter 76 Washing Shrimp
"Okay, but you have to teach us how to make it first. Is Yaoyao going to make something delicious again?"

"Okay, I'll tell you then."

"Yao Yao! Yaoyao!" Yu Jingyun shouted outside carrying a fish basket.

So fast!
Yuyao thought it would take them a while to come back, but she didn't expect them to come back so soon.

"Come and see if this is enough. If it's not enough, let's grab some more!"

Yuyao saw that each of her brothers basically had a fish basket, and even Wang Yifan was no exception.

"Enough, enough, put it in the bucket quickly." Yuyao went in and took out a big bucket.

Let them pour the shrimps in the basket into the wooden bucket one by one, which is more than half of the bucket.

"Okay, I don't have anything to do without you now. Let's get ready for dinner after a while. Brother Yifan will stay here for dinner today."

"Why are there so many! You didn't know how to call us." Mrs. Liu saw her niece coming in with half a bucket of shrimps and immediately took it.

"Hehe, he doesn't actually weigh much." Yuyao knew that she always ignored her true age.

"You! Now tell us how to do this."

"Wash with clean water first." Yuyao watched them do it and then said next to her.

"After washing, we have to remove a line on the back of the shrimp, which is called the shrimp line. The shrimp line is on the back of the shrimp. We use a bamboo skewer to gently pick at the junction of its head and the back of the quilt to see it. . Then slowly pull the shrimp line with your hands, and the end of the shrimp line near the tail will be completely pulled out. There is a super sharp thorn in the middle of the top of the shrimp head, which must be cut off, otherwise it will be easily stabbed."

Yuyao picked up the shrimp and demonstrated it to them while talking to them.

"This part of the shrimp will be treated like this." Yuyao separated out a part of the shrimp.

"Then, after finishing the previous part, you need to use scissors to cut off the shrimp heads."

"Last of all, you have to remove the shells from the shrimps. It's more convenient to start peeling off the shells from the third section of the shrimps, and then just remove the heads and tails."

While Yuyao watched her aunt and others handling the shrimp, she thought about what to cook.

How about having boiled white shrimps first, then garlic shrimps, then fried shrimps with green onions, and finally shrimp soup!

perfect!

After Yuyao finished listing the menu, she started preparing the dipping sauce for the boiled white shrimps and prawns.

Add appropriate amounts of sugar, minced garlic, vinegar, soy sauce, and finally add some minced ginger.

Shrimp is cool, and ginger can remove cold.

It would be perfect if there were some more chili peppers and Sichuan peppercorns, but they are not available yet.

Yuyao was thinking about chili peppers while making dipping sauce.

When she thinks of chili, she wants to eat hot pot, especially Chongqing’s spicy hot pot!

In fact, the old Beijing hot pot is also good. The mutton is tender and has no smell, and the ingredients are fresh.

There is also sour soup hot pot, which is a tradition in Miao Village in Guizhou. "Sour soup, sour soup, sour soup..."

Then there is white meat hot pot, which is a standard northern hot pot dish.It uses a copper charcoal hot pot, the best bone soup as the bottom of the pot, cut the pickled cabbage into shreds and put it into the pot to cook, cut the ripe white meat into thin slices and eat it in the pot, and use the pickled cabbage to neutralize it, making it fat but not greasy. , which best reflects the tender side of pork.

The biggest feature of Inner Mongolia's Fat Sheep Hot Pot is mutton, which is famous for its unique taste and meat quality.

Shandong's beef hotpot, if you can use one word to describe Shandong's beef hotpot, it would be "mellow".

(End of this chapter)