Tea is one of the traditional treasures in China. It always seems to give people the impression of being "tall", which is a little far from the fireworks in the kitchen. But in fact, there are still many delicious foods related to tea. Let's share my favorite one.

Longjing shrimp preparation materials: shrimp 1 kg, Longjing tea 2-3g, egg white half, starch 15g, salt, sugar, carved flowers, onion and oil.

Production method:

It is best to peel the shrimp skin with fresh river shrimp, carefully remove the shrimp line, soak it in clear water for about 15 minutes, and gently rub it with clear water for 3 to 4 times until the shrimp becomes a little transparent and the meat is fine and white;

Drain the shrimp after taking it out, use kitchen paper to absorb the water as much as possible, put it in a bowl, then add half a gram of salt, egg white and a few drops of carved wine, stir well, and then add starch to stir and size;

Brew the tea leaves with 30 ml of boiling water for about one minute, filter out half of the tea soup, and take some tea leaves for later use;

Next is the pre-cooking stage of shrimp. In restaurants, lard is generally used to precook shrimps with lubricating oil. I prefer blanching and pre-cooking, because lard is too thick, which will blur the fragrance of shrimp and tea. Whether it is pre-cooked with lubricating oil or pre-cooked with blanching water, the most important thing is to remove the shrimp immediately after discoloration;

Heat the wok, add oil, stir-fry the shredded onion until fragrant, then remove the shredded onion and discard it, and turn it into shrimp under the fire. Then add tea, stir-fry a few times with high fire, cook a little carved wine and stir-fry twice, and finally add some salt and sugar to taste, stir-fry evenly and quickly.

Precautions:

Shrimp must be washed, this is a fresh and elegant dish. Once the shrimp line and the like are left, the feeling of teeth is very prominent;

Starch should be added bit by bit, so that the shrimp can be wrapped in the slurry, but the color should be clear. The starch paste of this dish should be thin and transparent, and it should absorb water before pickling and sizing.

Don't be too stingy with tea. Although camellia oleifera abel. is seldom served, it is for the sake of beauty. In fact, there is quite a lot of tea, otherwise it won't taste like tea.

Whether it's blanching or oil pre-cooking, and the final stir-frying, you must do it quickly. This dish must not be fried slowly, otherwise the "aura" and freshness will be gone.

So what do you think of this fresh and aura Longjing shrimp? Welcome to comment and share what you think is delicious and what you have eaten and cooked with tea.