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Chapter 679 Extremely Delicious Liquid Seasoning (Subscribe)

"I'm not afraid, but I just don't know how to eat this shrimp oil..."

“Fry the noodles after frying the shrimp oil, the taste is amazing!”

"So this shrimp head can still do this? It seems that we can't waste it in the future!"

The fresh shrimp heads were poured into the pot, and within a few seconds, the shrimp heads turned red one after another.After frying for about half a minute, fresh shrimp oil has appeared, and the aroma of shrimp oil is full of fragrance...

Li Yuan took a breath and couldn't help admiring.

"It smells good."

Smelling this smell, even the briquettes on the side couldn't help coming over, their eyes were fixed on the shrimp heads in the pot, and their eyes were shining.

Seeing the greedy look of coal balls, Li Yuan couldn't help laughing and said, "You guy, you really know what's delicious! Don't worry, your food will be indispensable in a while, and concentrate on watching the fire for me."

The coal ball understood, turned around and continued to add fire, but everyone still clearly saw the coal ball swallowing saliva, and... the glistening saliva at the corner of the mouth.

But in a few minutes, the shrimp oil in the pot has been fried.

The color of the fried shrimp oil is bright red, and the skin of the shrimp has become wrinkled, curled up to the side, which is good to separate the two.

Li Yuan poured the shrimp oil into a small bowl, and then threw all the remaining shrimp skins with no nutritional value into the trash can. At this time, the whole yard was already filled with the aroma of shrimp oil.

Li Yuan could not help swallowing when he smelled the smell.

"This shrimp oil is really fragrant. You can put a little in it when making dumplings. But everyone, please pay attention. If it is an ingredient like Su Sanxian, just add a few drops of shrimp oil to enhance the freshness. If you put too much, it will cover its fragrance. smell."

Studio.

"Is this shrimp oil?"

"The color of this shrimp oil...is so red!"

"I saw that there are a lot of shrimp oil in the supermarket, and the price is very expensive. I thought it was difficult to make, but I didn't expect it to be so simple."

"Yeah, I've also seen some for sale, and the price is not cheap."

"The shrimp oil sold in the supermarket...isn't the same as what the anchor makes?"

"Aren't they all shrimp oil? What's the difference?"

Li Yuan shook his head and explained: "Don't get me wrong, my shrimp oil is really not the same as the one sold in the supermarket."

"The shrimp oil sold in supermarkets is made from fresh shrimp, which is fermented and extracted through a series of complicated processes."

"And their raw materials are not only limited to fish and shrimp, but also small green scale fish, triangular fish, small miscellaneous fish, mussel meat and leftovers of canned fish, which are processed into fish sauce, fish oil, etc. For shrimp oil."

"This kind of shrimp oil is also called shrimp oil dew. It is not fat. It is a very delicious liquid seasoning made from fresh shrimp after pickling, fermentation and refining."

"Shrimp oil contains various taste components of fresh shrimp extract, which is not only delicious, but also has high nutritional value and is easy to digest and absorb."

"High-quality shrimp oil is bright yellow in color, thick in juice, free of impurities and peculiar smells, and has a very delicious taste, light salty taste, and lingering aftertaste. Shrimp oil is mainly used to enhance the freshness and flavor of soup dishes, and has a unique taste."

"And mine...is far inferior to shrimp oil in terms of nutrition and taste. At best, it's just...an oil made from fresh shrimp."

Shrimp oil is a complex water-soluble shrimp paste extract mainly composed of amino acids and astaxanthin, which is produced by hydrolyzing proteins, sugars and fats in the body with various enzymes of shrimp itself at a certain temperature.

Shrimp body enzymes are many, mainly trypsin, chymotrypsin, carboxypeptidase and caseinase that can hydrolyze peptide bonds.Amylase and chitinase that can hydrolyze polysaccharides; lipase that can hydrolyze triglycerides into glycerol and fatty acids.

Moreover, the processing of shrimp oil also has seasons. Generally, it is the month before Qingming every year, which is the best time to make shrimp oil.

During processing, various small miscellaneous fish with low economic value are washed to remove sediment and debris.Shrimp should be washed in seawater with shrimp nets to remove sediment before the nets are lifted, and then poured into baskets and transported back for processing.

Moreover, the production method of shrimp oil is very cumbersome, let alone an hour, even if it takes a day or a month, it can be made at all.

So... Li Yuan really didn't dare to claim that what he made was shrimp oil.

Studio.

"So it's really not a thing?"

"This shrimp oil is not that shrimp oil!"

"A shrimp oil, the process is so complicated?"

"I learned it, and I will never dislike the expensive price of shrimp oil..."

"So, in the future, I really want to taste the taste of such complicated shrimp oil!"

After frying the shrimp oil, the cold eggs are almost ready.

Pour the cooled eggs into the leek bowl, then add a few drops of shrimp oil, then add an appropriate amount of salt, five-spice powder, and a little chicken essence to enhance the freshness.

Then...knead the noodles and make dumplings!
Needless to say, the speed with which Li Yuan made dumplings, the whole process was smooth and smooth, which can be described as quite fast.

In just a few minutes, Li Yuan had finished making the dumplings. Of course, because he ate it by himself, Li Yuan didn't make many dumplings each time. This is one of Li Yuan's fastest ways to make pasta. reason.

After waking up for about half an hour, Li Yuan started making dumplings.

Put in the stuffing, then wrap a fresh shrimp, pinch and place on a plate.

Soon, 35 dumplings quickly appeared on the bamboo curtain, and at this time, it was just the time for lunch.

Boil water and add salt.

Put the dumplings in the pot, one by one the dumplings entered the pot, Li Yuan took the strainer, and slowly stirred from the edge of the pot towards the inside of the pot.

After the dumplings in the pot are cooked, they slowly float to the surface of the water.

Because the shrimp meat has been processed, the cooking speed is very fast.

The eggs are also cooked through, so Su San Xian's dumplings can be said to be one of the fastest-cooking of these dumplings.

After ordering water three times, Li Yuan quickly fished out the dumplings.

Of course...it would be soulless to eat dumplings without a bowl of steaming dumpling soup.

He took out a spoon, filled a bowl of milky white and steaming dumpling soup, and then... put his head down on the dumplings, let's eat!
Dumplings with vegetarian three delicacies fillings, what you eat is its original umami taste.

and so……

The first bite of vegetarian dumplings must not be tasted with any dipping sauce!
Li Yuan picked up the dumplings and put them directly in his mouth.

After one bite, the soup of the three delicacies dumplings immediately filled the entire mouth.The fragrance of leeks, the milky fragrance of eggs, and the fresh fragrance of shrimp...

In short, one sip will not make people feel that the taste explodes instantly, but it is like jasmine, and the more you taste, the more delicious it is.

(End of this chapter)