Tea shrimp
By VicentaLakin
As a tunnel man, tea is undoubtedly an essential part of life. In particular, the ulong tea represents the sound of iron, the taste is pure, the fragrance is long, and there is still some fragrance in the seven bubbles. The love of tea by Guannan has gone beyond the drink itself and has sought ways to connect with it, like the famous Hangtui Lobshrion, thousands of miles away, and the same famous dish in the region of Fu-Jian, which made it meet with shrimp。
Recipe Recommendations
- base shrimp 300 grams
- Tieguanyin 1 small
- Jiang appropriate amount
- scallion appropriate amount
- garlic 3 petals
- chicken essence a little
- salt a little
- sugar a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Tea shrimp
1
Take a fresh tea leaf and impregnate with warm water until the tea bubble is lifted and the tea is dried up. It's no use pouring water。
2
The process of immersing the tea can be followed by onion white and ginger cheesy, while the garlic petals are crushed。
3
The next thing you do, you cut the tip of the head off, and then you cut the back with a scissors。
4
The tea that was left behind was filled with a portion of ginger, onion and garlic, and the processed shrimp was filled with tea for five minutes. It is time to take out prawn dry moisture。
5
Pick up the oil, heat it and pour it into the asphalted tea, add a little salt, and fry it。
6
The shrimp was then poured into the pan, twice blown up, for the first time in the micro-gold, and then raised to the fire for 10 seconds, then re-blowned to the brittle。
7
The oil had previously been left with only a small amount, with the remaining ginger, onion, garlic and paste pouring into the incense, and then into the fried shrimp and tea, with a small mix of salt, sugar and chicken。Tea shrimp Make Tips
1. The deeper the shrimp are cut, the easier it will be to expand after the blast. 2. When the tea is blown, it loses the smell of the tea when the head is blown, which is usually recovered when the pot is calm。