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Pen Fun Pavilion

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High-end ingredients often only need the simplest cooking method, steamed crayfish is the most convenient to make, after steaming, each crayfish is blood-red, red and glamorous looks extremely festive.

Uncover the shrimp head, there is a full of shrimp yellow inside, and if you take a bite gently, it will be full of fresh fragrance.

Then peel off the shell along the shrimp body one by one, revealing the full shrimp meat inside, and stuff it into the mouth, the tightness of the elastic teeth makes people can't help but squint their eyes.

Every time a tooth is cut, it is as if it was attacked by a small ball full of elasticity, and it is like being poked in the atrium by a child's little fleshy hand, which is indescribably soft and heartwarming.

The crayfish in this way are not seasoned excessively, and they are eaten with the most original taste.

The garlic-flavored crayfish, each with a thick garlic sauce, may feel that the garlic flavor is too pungent at first and not very acceptable, but you can quickly interpret a hint of sweetness from this taste.

It only takes three bites to make those who resist fall in love with the taste completely.

After stir-frying, the garlic aroma has completely soaked into the crayfish's meat, and the delicious soup is added to the mouth, and the two combine to form a new and fascinating taste.

After eating shrimp, you can't let go of the residual liquid on your hands, and no one will laugh at you for eating with your fingers at this time, because they have already tried it quietly and know what it tastes like.

Spicy crayfish is the strongest flavor made by Blue Leaf Boat, the moment it comes out of the pot, the spicy fragrance comes to the nose, and people who are not used to it can't help but cough violently when they smell it.

But what to say about this smell, the more you smell it, the more you get up. Even though the tears were about to fall from the smoke, he would still carefully inhale the taste into his nasal cavity through the gap between his fingers.

The spicy crayfish, even the shrimp meat inside is red, and the soup will drip down if you lift it gently. When you put it in your mouth, the first thing that takes over the palate is the hot and spicy pain, followed by the fragrant, numb, and fresh.

People with light tastes can't eat too much in one go, otherwise they will be sure to harvest two fat sausage mouths.

For the last taste, Lan Yezhou chose the first of the three choices of thirteen spices, stewed in oil, and drunk. Because he found that the spices needed to make thirteen spiced crayfish were actually collected on weekdays, and even all of them were concocted.

The sun-dried powder that should be sun-dried, and the grinding powder that should be ground belong to the one that can be used when you pick it up.

The oil stew and the thirteen spices are slightly similar in taste, and after choosing the thirteen spices, Lan Yezhou directly skipped the oil stew.