Longjing shrimp
Longjing shrimp, as the name suggests, is a shrimp cooked with buds of Longjing tea. It is a famous dish with Hangzhou local characteristics. The shrimp is jade white and tender; the buds and leaves are green, fragrant, elegant in color, and unique in taste. After eating, it is clear to the mouth and appetizing, and has endless aftertaste. It is a unique one among Hangzhou cuisine. The "Longjing Shrimp" uses live river shrimp and is cooked with Longjing New Tea before and after the Qingming Festival. The shrimp meat is white and tender Longjing shrimps. 1 The tea leaves are green, fragrant, elegant in color, and unique in taste. It is a famous dish with outstanding traditional flavor in Hangzhou.
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Longjing shrimp
1
Wash the shrimps first and remove the shells.
2
Peel off the shell and shrimp line, change the water before washing. Wash the shrimps three times repeatedly, wash them until they are white, take them out, and drain the water.
3
Put it into a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until it is sticky, add dry starch, mix and size.
4
Prepared Longjing tea.
5
Take a teacup, put tea leaves on it, soak it in 50 grams of water at 85-90 degrees C (do not cover it), let it rest for 1 minute, strain out 40 grams of tea juice, and the remaining tea leaves and juice are ready for use.
6
Heat the frying pan, grease the pan, add cooked lard, cook until it is 40% hot, and add shrimp.
7
Use chopsticks to quickly find out the dispersion and take it out after about 15 seconds.
8
Serve it out for later use.
9
Leave a little oil in the frying pan and place it on fire. Pour the shrimps into the pan, quickly pour in the tea leaves and tea juice, and cook the wine.
10
Add salt and MSG, stir fry for a few times, and serve.
11
Pour into a plate and enjoy.