Huangshan Maofeng is one of the famous teas in China.
Many Anhui dishes use Mao Feng as a dish. Braised prawns with tea is one of the Anhui dishes that use Mao Feng as a dish.
The taste is rich in tea aroma, the shrimp meat is delicious, and the color is red, bright and beautiful.
braised prawns with tea
Recipe Recommendations
- prawns 500 grams
- cooked sesame appropriate amount
- wolfberry appropriate amount
- salt 3 grams
- white sugar 5 grams
- cooking wine 15 grams
- chicken essence 2 grams
- pepper 2 grams
- tomato sauce 20 grams
Steps for braised prawns with tea
1
Prepare all the ingredients.
2
Soak Huangshan Maofeng in warm water for later use.
3
Put sesame seeds into the pan and stir-fry over low heat until done.
4
Stir up the peanuts before cooking.
5
Soak the wolfberry in water slightly and remove it for later use.
6
Remove prawns and shrimp, wash them for later use.
7
Decant the water from the brewed tea leaves for later use.
8
Wok until the oil is heated and put the soaked tea leaves into the pan.
9
stir-fried tea leaves, charred and crispy, and serve for later use.
10
Take a small bowl and add cooking wine, tomato sauce, pepper, salt, sugar, and chicken essence.
11
Stir all well into juice and set aside.
12
Wok into oil and heat saute chives and ginger.
13
Pour in the prawns and stir fry until color changes.
14
Add tea water.
15
Pour in the mixed sauce and simmer for 5-8 minutes.
16
Turn off the heat when the soup is thick. When setting the plate, mix the fried tea leaves, sesame seeds, peanuts, and medlar evenly and place them on the prawns.braised prawns with tea Make Tips
It is best to use live shrimp to make it more tender and juicy. The time to stew until the prawns is not too long, just 5-8 minutes on high heat.