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 authentic Longjing shrimp uses fresh river shrimps before and after the Qingming Festival. At that time, the river shrimps were big and delicious. However, this river shrimp is out of season, so you can also use fresh prawns instead, which tastes just as good.
Recipe Recommendations
- live shrimp 500 grams
- egg white appropriate amount
- starch appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Longjing shrimp
1
Wash one pound of live shrimp
2
Shell and wash the shrimps, and use kitchen paper to soak up the water.
3
Add salt and egg white, stir with chopsticks until it is sticky, add dry starch, mix and size.
4
Take a teacup, add the best Longjing sprout tea, soak it with 100 grams of 85 degrees boiling water (do not cover it), let it rest for 3 minutes, strain out half of the tea juice, and use the remaining tea leaves and juice for later use.
5
Start the oil pan, when the oil temperature is 50% hot, add shrimp oil, and it takes more than ten seconds.
6
Remove the shrimps that have been slipped in the oil and set aside.
7
Leave the base oil in the pan, add the ginger and shallots and saute until fragrant, then take them out.
8
Add shrimp and stir-fry quickly
9
Add the tea leaves and tea soup and stir-fry well.
10
The tender and fragrant Longjing shrimp is ready.