Yicheng prawns are a popular snack that has emerged in recent years and is becoming popular throughout the Xiangfan area.
Yicheng prawns can be stewed, fried, or boiled. The best way to eat them is braised prawns, that is: dry-fry the washed prawns, then add pepper, Sichuan peppercorns, and chili peppers. , soy sauce and other condiments, braised over high heat. Yicheng prawns are large and meaty, tender and refreshing. They taste spicy, spicy and fragrant. Especially during the summer season, the smell of shrimps in the streets is so fragrant that people of all ages love to eat them.
Yicheng prawns are a snack that emerged in the 1990s. Yicheng prawns are highly seasonal, starting from summer and ending in autumn. In August 2005, at the first China Hubei Xiangyang Food Culture Festival and Cooking Competition held in Xiangyang People's Square, Yicheng prawns stood out among many dishes after being evaluated by experts and the public, and won the first place among "Xiangyang Famous Dishes" A famous dish.
Yicheng prawns are large and meaty, tender and refreshing. They taste spicy, spicy and fragrant. They can be eaten in braised, stir-fried or boiled. The best way to eat them is braised prawns, which are washed and washed. Dry-fried prawns, then add various seasonings such as pepper, Sichuan peppercorns, chili, soy sauce, etc., and stew over high heat.
How to make Yicheng prawns:
Main ingredients: 3 kg of fresh prawns.
Ingredients: 200 grams of dried red pepper, 100 grams of green onion, and 50 grams of garlic kernels.
Production process:
1. Wash the prawns, fill a large basin with water, grab the tail of the prawns with your hands, and use a brush to clean the abdomen and head of the prawns. Brush all parts clean.
2. Cut off the head of the shrimp and clean the mud inside the head.
3. Pull the middle one of the three tails of the shrimp with your hands and pull out the intestines. Wash repeatedly with water. After clean water comes out, put it into boiling hot water and cook for 5 minutes. Pick it up and rinse with water.
4. After the oil such as Sichuan peppercorns, red peppers, green peppers, garlic, ginger, green onions, etc. is heated, add Sichuan peppercorns, a little more. If you are afraid of spicy, you can put less. Wait until the Sichuan peppercorns are burnt and pick them up. . Turn on high heat, add red pepper, garlic, ginger, then add shrimps and stir-fry. After the aroma comes out, add salt, seasonings, chopped green onion, and green pepper, and continue to stir-fry. When the prawns turn bright red, add salt, star anise, amomum villosum, and grass fruit. Add boiling water to cover the prawns. Simmer over high heat for 10 minutes. Add green onions, garlic, sugar, ginger slices, green peppers, and MSG and simmer for another 10 minutes. Ready to serve.
Features: bright red in color, spicy and tangy, fragrant and tender, and appetizing.
How to eat Yicheng prawns:
1. Wear disposable plastic gloves on both hands and prepare napkins in front of you.
2. Take the shrimp away from the face with your hands, break the two armors of the shrimp, and chew it in the mouth.
3. Hold the shrimp head and tail with both hands, break off the head shell, eat the shrimp yellow, and then peel off the tail shell and eat the meat.
The honor of Yicheng prawns:
In August 2005, at the first China Hubei Xiangfan Food Culture Festival and Cooking Competition held in Xiangfan People’s Square, Yicheng prawns After evaluation by experts and the public, it stood out among many dishes and was awarded the first famous dish in "Xiangfan Famous Dishes".
In November 2005, the "Yicheng Prawn" trademark was officially approved by the State Trademark Office, becoming my country's first certification trademark to specifically protect prawn products, bringing the number of certification trademarks in Hubei Province to 6 ("Yicheng prawns", "Xiaogan rice wine", "Luotian chestnut", "Ehongshan vegetable sprouts", "Dawu green tea" and "Ezhou Wuchang fish").