Five-star chef, ten years of drunken brandy formula, drunk shrimp, kill all crayfish.

Drunken shrimp is a common dish in the south of the Yangtze River. The beauty of drunken shrimp lies in its freshness and tenderness. With just caught live shrimp, add good white wine, supplemented with spring onions, ginger, garlic and other ingredients. Take a bite, fresh is really fresh, tender is really tender, the tip of the teeth bite open the thin shell, the tongue touched that little bit of tender shrimp meat, a taste of fresh Q bullet into the mouth, taste carefully, bring a little sweet, but also a little salty, fresh sweet and salty taste, beautiful.

Although the drunken shrimp is delicious, it has become a delicious taste in memories in this era when the surrounding environment has been destroyed. And for friends with bad intestines and stomach, they dare not try easily. A few days ago, the editor inadvertently received a drunken shrimp from a friend.

Open the box immediately the smell of wine, mouth is simply amazing, shrimp meat is very elastic, large, shrimp head paste meat is full. And it is cooked Macrobrachium prawns, which is very friendly to people who can't eat raw. I heard that the origin of this shrimp is not small, it is the work of Pei Jianliang, the super five-star chef in Hangzhou.

The ingenuity of the super five-star chef is guaranteed

Bring top culinary delicacies

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Pei Jianliang likes to combine traditional Chinese elements with ingredients from all over the world and is good at traditional Chinese cooking. It can be said that there are more than ten years of experience in the development of drunken halogen products. It is very fastidious in terms of freshness and cooking craftsmanship.

Chef Pei said that allowing more people to taste and like his cuisine is the most important reason why he chose to cooperate with us.

Last year, Chef Pei and drunken crabs sold more than 100,000, which moved a large number of gourmet V and diners to cheer for them crazily. Only those who have eaten understand that Liquor-Soaked Crabs can still be so delicious.

This year, Lanxuan Chef Pei Jianliang brought more amazing brandy-ripe prawns, which is another subversion of the taste buds. Chef Pei said: "We cook for people to eat. We can't win by environment alone, let alone by gimmicks. We can only rely on taste."

So he and drunken not wait together to launch the drunken halogen series so that everyone can eat top cuisine at home and feel the beauty of traditional food.

Make drunken halogen soul with four kinds of alcoholic wine

Just for the stunning moment of the entrance

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In this brandy, Chef Pei added more than a dozen spices such as cinnamon and fragrant leaves, and refined it with four good wines-brandy, dry white wine, Tabai raw pulp yellow rice wine and Shanxi Fen wine. The entrance is stunning and the wine is intoxicating.

Steamed Macrobrachium prawns need to be soaked for more than 24 hours to thoroughly absorb the essence of drunken brine. Opening the package is a burst of wine smell in front of the nose.

Regardless of the cost of luxury ingredients to create a shrimp Q-bullet, mouth full of wine delicious experience.

This time, the drunken brine formula of ripe Macrobrachium prawns not only continues the essence formula used by the popular cooked Liquor-Soaked Crabs, but also adjusted and upgraded according to the feedback of diners.

Macrobrachium prawns compete with crayfish

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What kind of shrimp competes with crayfish?

This problem has really perplexed us for a long time. After repeated comparison and testing of various kinds of shrimp, Macrobrachium rosenbergii came into our sight.

Macrobrachium rosenbergii is a kind of freshwater shrimp with a very big head and looks very cute.

After testing, the taste of steamed Macrobrine is not inferior to that of crayfish!

The amount of shrimp meat of each Macrobrachium rosenbergii is fully twice that of crayfish, and the fullness of shrimp meat filled with Q-bullet in one bite is unmatched by crayfish.

In terms of price, the price of crayfish, an online celebrity sought after by everyone, naturally rises, while Macrobrachium rosenbergii carries out artificial breeding and breeding as freshwater economic shrimp, and the price is only half that of crayfish!

Good shrimp comes from good water, and safety is guaranteed.

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Our prawns are selected from Gaoyou Lake, which is the third largest freshwater lake in Jiangsu Province. The scenery here is beautiful, and there are many kinds of wild waterbirds such as wild ducks and egrets in the lake.

High-quality waters produce good shrimp, where the prawns are not only large, but also have a lot of shrimp paste.

Many indexes such as water temperature, nitrite, PH value and ammonia nitrogen are tested every day to manage the water environment scientifically to ensure that Macrobrachium rosenbergii grow in the most suitable water quality environment.

Qualified inspection report of Macrobrachium rosenbergii issued by Zhejiang Institute of Inspection and Quarantine Science and Technology

Cool techs modified atmosphere lock fresh packaging

Here are some fresh and delicious chilled Macrobrachium prawns.

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Drunk and Chef Pei jointly launched brandy ripe Macrobrandy prawns, with advanced food technology, perfect presentation of Pei Chef's Macrobrachium prawns formula.

At the same time, using the most advanced modified atmosphere fresh-keeping technology, the brandy drunken prawns are sent to you in the freshest state.

You can eat it directly when you get it, without thawing or heating.

In order to give you a better experience of this brandy, we put the shrimp in a shockproof and thermal insulation foam box, plus an ice bag, which is transported through Shunfeng to keep the shrimp fresh.

The toolkit that comes with shrimp makes it easy for you to enjoy at work, out or at home without any worries.

Get drunk and not wait for brandy to get drunk Macrobrachium prawns

You can eat five-star taste at home.

Click on the picture below to buy

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