Longjing shrimp is a representative dish in Hangzhou cuisine.
This dish has been in place for three or four days, and I see someone serving it every day, so I keep putting it off. If the Zhejiang cuisine event doesn't come to an end, I'm so ugly, I'd like to meet with you. I hope you like this Longjing shrimp made by lamb. I tried several versions of this dish, but I still felt that only by adding tea, marinating it a little, and then cooking it, could the aroma of tea and the delicacy of shrimp be perfectly combined. When eating this dish, you must not rush. Taste it slowly. The faint aroma of tea will come slowly every time you chew it. The delicacy of shrimp and the fragrance of tea will leave you with endless aftertaste in your mouth.
Longjing shrimp
Steps for Longjing shrimp
1
Prepare tea and fresh shrimp.
2
Remove the head and tail of the shrimp and peel the skin to obtain the shrimp.
3
Cut the shrimp from the back to remove the shrimp line.
4
Wash shrimps repeatedly with water until white, drain and stir with salt, Shaoxing wine, and egg white.
5
When the shrimps are stirred until they are sticky, add the cornflour and mix well and marinate for half an hour.
6
Longjing tea is brewed with water at about 80℃.
7
Remove the tea soup after 1 minute, and set aside the tea leaves and remaining tea juice.
8
Put the oil in the pan and cook it until it is 40% hot. Add the shrimps and slide them off with chopsticks.
9
Slide until color changes and quickly remove.
10
Start another pot, pour in the remaining tea leaves and tea soup to boil.
11
Add shrimp meat and cook slightly.
12
Remove from the pot and serve on plates.Longjing shrimp Make Tips
1. Fresh sea shrimps can be thrown into the refrigerator, quickly frozen for two hours, and then peeled. It is easier to peel. 2. The shrimps should not be stir-fried for too long to avoid affecting the taste.