Where does Yicheng shrimp come from?

Yicheng prawn is a popular snack in recent years, which is very popular in the whole Xiangfan area.

There are three ways to eat prawns in Yicheng: marinated prawns, fried prawns and boiled prawns. The best one is marinated prawns, which are to be washed and fried, and then add pepper, pepper, soy sauce and other condiments and stew them with strong fire. Yicheng prawn is big, delicious, spicy and delicious. Especially in summer, the streets are full of shrimp fragrance, which is suitable for all ages.

Yicheng prawn is a popular snack in the 1990s. Penaeus Yicheng has strong seasonality, starting in 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 prawn stood out among many dishes after being appraised by experts and the masses, and won the first place among Xiangyang famous dishes.

Yicheng prawns are big, fresh and refreshing. They taste hot and fragrant. They can be pickled, fried and boiled. The best thing to eat is marinated prawns, that is, stir-fry the washed prawns, then add pepper, pepper, soy sauce and other seasonings and cook them with high fire.

Preparation method of shrimp in Yicheng:

Ingredients: 3 kg of fresh red shrimp.

Ingredients: 200g of dried red pepper, 0g of onion100g, 50g of garlic.

Production process:

1. Wash the prawns, fill a large basin with clear water, grab the prawn's tail with your hands, and brush the prawn's stomach and head with a brush.

2. Cut off the head of the shrimp and clean up the mud inside the head.

3. Pull one of the three tails at the tail of the shrimp by hand and pull out the intestines. Rinse repeatedly with water, wash out clean water and put it in boiling hot water for 5 minutes. Pick it up and rinse it with clean water.

4, pepper, red pepper, green pepper, garlic, ginger, chopped green onion and other oils after heating, add pepper, a little more, you can put less if you are afraid of spicy, and pick up the pepper after burning. On the fire, add red pepper, garlic and ginger, then add shrimp and stir fry. After the fragrance comes out, add salt, seasoning, chopped green onion and green pepper and continue to stir fry. Add salt, star anise, Amomum villosum and Amomum tsaoko when the prawns turn bright red without water, soak in water, stew for 10 minute, then add onion, garlic, white sugar, ginger slices, green pepper and monosodium glutamate, stew for 10 minute, and serve.

Features: bright red color, spicy and delicious, tender and delicious, appetizing.

How to eat prawns in Yicheng:

1. Put on disposable plastic gloves and put a napkin in front of you.

2. Remove the prawns from your face by hand, break the two prawns and chew them at the entrance.

3. Hold the head and tail of the shrimp with both hands, break the shell, eat the yellow shrimp, and then peel off the tail shell to eat the meat.

The honor of Yicheng prawn:

In August, 2005, at the first China-Hubei Xiangfan Food Culture Festival and Cooking Competition held in Xiangfan People's Square, Yicheng prawn stood out among many dishes after being appraised by experts and the masses, and won the first place in "Xiangfan Famous Cuisine".

On June 5438+065438+ 10, 2005, the trademark "Yicheng Prawn" was officially approved by the State Trademark Office, becoming the first certification trademark in China to protect prawn products, bringing the number of certification trademarks in Hubei Province to six (Yicheng Prawn, Xiaogan Yellow Rice Wine, Luotian Chestnut, Ebongshan Cabbage, Dawu Green Tea and so on).