Flavor shrimp, also known as spicy crayfish, Changsha flavor shrimp, spicy crayfish, etc., is a famous traditional snack in Hunan Province, made of crayfish, the taste is spicy and fragrant, the color is red and bright, the texture is smooth and tender, and the taste is spicy.

At the end of the 20th century, it began to spread throughout the country and became a classic snack at people's street beer stalls on summer nights. People with cutaneous scabies should avoid eating. The lobster used in the main ingredient is native to North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, growing in rivers, lakes, ponds and marshes in southern China.

Since the reform and opening up, with the promotion of Hunan cuisine by Hunan people all over the country, especially the spread of Hunan Satellite TV's "Happy Camp", the taste of shrimp has become popular all over the country for a while, and many performing arts stars will inevitably forget to eat taste shrimp when they come to Changsha to do programs. This red, bright, spicy and fresh shrimp flavor spread to Hefei, Shanghai, Beijing and other places, making those who don't like chili peppers very crazy.

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According to research, the nutritional content of shrimp is equivalent to that of shrimp, but the taste of shrimp is fresher, and people think that it is high in nutrients. In fact, the nutrients in all kinds of shrimp are almost the same, all of which are high protein and low fat, with protein content accounting for about 16%-20% of the overall protein content and less than 2% fat content. Moreover, the fat contained in it is mainly composed of unsaturated fatty acids, which is suitable for human absorption.

The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that of other foods, and at the same time, its muscle fibers are delicate and easy to digest and absorb. Having said that, although some nutritionists have also denied the taste of shrimp, believing that it is seriously polluted and contains bacteria, this does not seem to scare the people who eat taste shrimp, but the more they eat it, the more they become more energetic.

The scientific name of lobster is crayfish, and it is called crayfish in the north. Dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander. Raise the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud from their bodies. Use a discarded toothbrush to scrub the lobster clean, especially the connection between the head and the body, which is very dirty; If necessary, consider removing the lobster's head and making a cut on the back of the shrimp's tail to rip off the black line.

Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, remove from the pot; Put an appropriate amount of vegetable oil in the pot, put the garlic and ginger into the oil pot and fry the fragrance over medium heat, put the shrimp, star anise, and cinnamon into the pot, add an appropriate amount of water, cook the water over high heat, boil for 3 minutes, and then pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it simmer for a while;

Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for 10 minutes, wait for the water to boil into thick juice, add chopped green onion out of the pot and serve in a bowl. If you like to eat spicy food, you can add hot sauce containing tempeh to make the taste more spicy and rich!

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Wearing gloves to eat, I don't know when Changsha people eat flavored shrimp began to be popular to eat with gloves. The biggest advantage of eating like this is that it helps the boss save money on buying paper. But looking at the diners who are ready to eat, each holding up the plastic gloves on their gloves, it feels like a doctor preparing to operate on a patient, which is somewhat scary and uncomfortable.

Moreover, when peeling shrimp with gloves, the flexibility and convenience are greatly reduced, and it does not feel very cool. It should also be noted that most of those gloves are said to be three-nil, and eating shrimp while wearing them may be even more unhygienic.

Eating without gloves should be the most standard and flavorful way to eat flavored shrimp. First, divide the body of the shrimp and the tongs in two, hold the shrimp body in one hand and the shrimp claws in the other, and first peel out the meat of the shrimp tail that is relatively easy to reach and eliminate it.

Then peel off the four tongs in turn from small to large, take the delicate shrimp meat inside into the mouth one by one, and the remaining shrimp body part can also suck the delicious soup that penetrates inside, and finally put ten fingers into the mouth one by one to lick it, and a shrimp can be considered to be completely eaten. Only in this way can you truly appreciate the true flavor of shrimp.

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Changsha complex, Changsha people love to eat flavored shrimp, which can only be described by the word "crazy". After the taste of shrimp appeared in Changsha in the 90s of the last century, after a long period of more than ten years, it has been loved by the people of Changsha, which can be said to have created a miracle of eating shrimp. Compared with restaurants and restaurants, although the store environment of eating shrimp is not very good, and some even sit on the side of the road to eat, from famous brand hosts to film and television celebrities to ordinary people, they can't resist the temptation of such a small shrimp, and they must eat it once to enjoy it.

Summer is the best season to eat flavored shrimp, when night falls, walking in the streets and alleys of Changsha, you will find that almost every table of diners are "dancing their teeth" on the pot of flavored shrimp on their tables, although they are spicy to the mouth red, tears, sweating, but still so happy, full of fighting spirit.

Taste shrimp, Changsha people like to call it lobster, but it is not actually lobster. The shrimp are about five inches long, have double pincers, and have a hard shell; Legend has it that it was introduced from Australia, and later, there were no natural enemies, and it was everywhere, and even liked to make holes under the embankment, endangering one party, and growing very fast, so Changsha people ate it while carrying a look of eliminating harm for the people.

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Taste Shrimp Festival, Changsha people's love for taste shrimp has prompted the production and tasting of taste shrimp food to become a characteristic culture in the city. Changsha held three Taste Shrimp Festivals in 2005, 2006 and 2008. Launched in 2005 at the Window of the World, the Shrimp Festival attracted more than 40,000 people in just 20 days.

In 2006, the second taste shrimp festival with the World Cup as the highlight was set up at the festival site with a 300-inch large screen color TV, a unique stadium with red, blue and white satin packaging ceilings, and the national flags of 32 participating teams were hung around, which was very on-site atmosphere. While watching the game, more than 10 of Changsha's most representative flavors of shrimp, such as Si Xiaoyu, Yang glasses, and Spicy Fear, will also make fans addicted to their eyes and mouths.

According to the organizing committee of the Taste Shrimp Festival, a series of interactive games will be launched during the halftime of the game, and fans can win 40 copies of Taste Shrimp for free by participating in the game, and each fan can also get a free bottle of beer, and there will be a shuttle bus to send fans back to the city at 11:30 every night.

In 2008, the third Shrimp Festival was held at the end of September to avoid the peak of the Olympic Games, which is the best season to eat shrimp. In the seven-day third taste shrimp carnival in Beijing, the eight most famous "shrimp shops" in Hunan were surrounded by citizens and tourists in front of the booth, the whole scene was fragrant, many diners were on the opposite side of the street to smell the fragrance to find in, they "eliminated" a total of more than 3,000 kilograms of crayfish.