In the plan, we wanted to make a "Longjing Shrimp", but seeing that many netizens had made this dish, I didn't want to make it again. But I asked my sister to prepare all the ingredients long ago, and my sister also urged me to eat this dish. Hehe, let's make it, everyone has their own methods anyway!
Due to its vast territory in Zhejiang Province, as well as its geographical location and customs,"Zhejiang cuisine" is divided into four major gangs, including Hangzhou cuisine, Wenzhou cuisine, Ningbo cuisine and Shaoxing cuisine. Therefore, Zhejiang cuisine is composed of these four major local dishes, and is collectively referred to as "Zhejiang cuisine". Today, let's make the "Longjing Shrimp", which is more representative among Hangzhou cuisine, again. The specific procedures are as follows;
Longjing shrimp
By SidDietrich
Recipe Recommendations
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Longjing shrimp
1
Pour the tea leaves into a bowl and brew the tea leaves with warm water for later use.
2
Put 1 gram of soda powder into the shrimps that have been washed with shrimp intestines, grasp well with your hands, and marinate for 30 minutes.
3
Blend the bowl and thicken it, put chopped green onion, chopped ginger, salt, monosodium glutamate and white sugar into the bowl, and sprinkle with a little pepper powder.
4
Add a few drops of Shaoxing wine and scoop in 1 tablespoon of Longjing tea water.
5
Spoon in appropriate amount of wet starch and stir well.
6
Rinse the shrimps marinated in soda with water.
7
Start sizing the shrimps; sprinkle with a little salt first, then a little pepper powder, drop a few drops of Shaoxing wine, and add appropriate amount of water starch and grasp well repeatedly.
8
Pour the soaked tea water into the pan and bring to a boil.
9
Pour in the paste shrimp and blanch it hot. After putting the shrimp into the pan, don't touch it first, pause for 3-5 seconds and stir until it is dispersed.
10
Discolor the shrimp and fish it out.
11
Heat a frying spoon, add a little oil to heat it, quickly pour in the shrimps and stir-fry for a while, cook in a suitable amount of bowl to thicken and stir well over high heat, and the sauce is gelatinized and then serve the pan.
12
Put the pre-soaked tea leaves in the glass together with tea water on a plate and place them in the middle of the plate.
13
Place shrimp around the glass and the dish is finished.Longjing shrimp Make Tips
Characteristics of this dish: unique display shape, lingering aroma of tea, viewing top fragrant tea, and tasting delicious lake delicacies. Warm tips: 1. To make this dish, it is best to use freshwater shrimp. Generally, in Hangzhou, shrimp from Xizi Lake used to be used, and people were regularly sent to major restaurants every day. Now fishing is prohibited in the West Lake, but freshwater lake shrimp is generally chosen, most of which are supplied from Taihu Lake and other places. 2. Shrimp marinated with a little soda will have a sensory feel, the color will be more colorful, and the taste will be better. 3. This dish is a stir-fried dish, so the action must be fast. The quality of the dish should be best if it is not sticky or sticky, and the grains are fresh. 4. It is best to choose the best Longjing tea before the rain or the Ming Dynasty. After frying, the Longjing tea picked at this time will be green in color, smooth leaves, smooth and shiny leaves, and has a fragrant smell, making it the best. 5. When using a glass to decorate, you must first buckle the plate on the glass and then turn it over. This way, no water will leak. Through thermal expansion and contraction, the faint aroma of tea will give people a pleasing feeling and make people appreciate it. This dish is a seasonal dish made with the best Longjing tea. This Zhejiang dish "Longjing Shrimp" is ready with a large fried spoon. This dish is light and fragrant, interesting and unique. Really, enjoy the beauty of the West Lake and taste the freshness of the lake in the water! For friends 'reference!