【攝影分享】港式避風塘蒜蝦-亞洲49 Stir-fried Garlic Prawns in The Typhoon Shelter Style ⋆ 有著貓咪靈魂的AI魔法師-貓女Teresa

辛香料的運用，在中菜裡面常常扮演著重要的角色。不論是添加香氣、或是增加味道的層次，甚至是扮演提高顏值的角色，都能讓這道菜瞬間提高檔次。

這道港式避風塘蒜蝦，從名稱就可以明顯知道這道菜是從香港開始流行起來。避風塘並不是一個地名，而是統稱讓漁家避風雨的塘灣，因應這些聚集的漁民，發展出的美食文化，其中尤其以銅鑼灣避風塘最具規模。
避風塘蒜蝦顧名思義，蒜酥扮演了靈魂角色，新鮮的大蝦和大量炸得酥脆的蒜酥炒在一起，撒上胡椒鹽調味，鹹鹹酥酥的口感吃起來超級過癮，可以因此多吃一碗白飯。
蔥花和辣椒其實不是非放不可，但是撒上紅綠相間的蔥花和辣椒，不論是炒出嗆辣的味道，還是只是撒上去做裝飾，豔麗的顏色大大的刺激的食慾，讓口水不自覺分泌，中菜的飲食文化就在這些小細節上奠定了重要的地位。

Spices always play an important role in Chinese cuisine, whether to add aroma, increase the level of taste, or make the dishes look prettier, the dishes will be instantly improved.
The dish, Stir-fried Garlic Prawns in The Typhoon Shelter Style, I introduce today is originated in Hong Kong. You can obviously notice it from the name. Fishman who hide from typhoon gathered here to develop a lively food culture.
The fried crispy chopped garlic is the main soul of this dish. Fry the fresh prawns with a large amount of crispy chopped garlic and seasoned with pepper salt, the salty and crispy taste is so enjoyable.
Green onion and chili are not essential. No matter to fry with chili to be spicy, or just spread on top to decorate, the vivid red and green greatly stimulate my appetite and make my mouth water. Those details are the tips to make Chinese food so popular in the world.