2, Longjing shrimp ingredients: 1g of fresh and fresh river shrimp (about 25, with uniform size), 1g of Longjing new tea (super-grade) or 5g of fresh tea (one bud and two leaves), one egg, 2.5g of taste accuracy, 15g of Shaoxing wine, 3g of refined salt, 4g of wet starch and 1g of cooked lard. Method: Shell the shrimp and squeeze out the shrimp meat. The method is to hold the head of the shrimp with one hand and the tail of the shrimp with the other hand, and squeeze the neck of the shrimp, and the shrimp will be reborn and shelled. Put the shrimp meat in a bamboo basket, wash it repeatedly with clear water until the shrimp is white, put it in a bowl, add refined salt and egg white, gently stir it with chopsticks until it is sticky, add wet starch, add monosodium glutamate, mix well, and let it stand for 1 hour to make the seasoning penetrate into the shrimp. Brew Longjing tea with 5 ml of boiling water. After 1 minute, discard 3 ml of tea soup, and leave tea and juice for later use. The usage of fresh leaves is roughly the same. Heat the wok on medium heat, slide the wok and add lard. When it is four-cooked, pour in the shrimps and quickly spread them with chopsticks. When the shrimps are jade white, pour them into a colander to drain the lard, then simmer the scallions in a wok (that is, fry the oil pan with scallions, and remove the scallions when using, leaving the scallions fragrant but not the scallions), then pour the shrimps into the oil pan, quickly pour the tea and juice together, cook them in a sauce, shake them a few times, and then take them out of the pan and put them on a plate.
3. Steamed tea crucian carp Ingredients: 5g live crucian carp, 1g green tea. Practice: clean the live crucian carp after scaling, intestines and gills, and stuff the green tea into the abdomen of crucian carp. Steam in a pan for about 4 minutes.
4. ingredients for smoked chicken with tea: 75g of tender chicken, 1g of ginger slices, 15g of melon slices, 5g of refined salt, 15g of shallots, 25g of brown sugar, 25g of soy sauce, 1g of rice crispy rice, 2g of Shaoxing wine, 15g of sesame oil and 3g of pepper. Practice: 1 grams of onion is cut into sections, and the other 5 grams of onion is made into fine powder with pepper and salt, which is used as onion salt and pepper. Unhairing the whole chicken, operating on the back, removing internal organs and chicken gizzards, washing and draining water, evenly sprinkling onion, pepper and salt on the chicken, and marinating for 2 minutes. Peel off the chicken, put the skin down in a bowl, put the onion and ginger slices on top, add soy sauce and soju, steam in a cage until it is 8% cooked, take it out and remove the onion and ginger. Break the rice crust into pieces, put it into a wok, sprinkle with vegetable leaves and brown sugar, put it on a grate, put the chicken skin up on the grate and cover the lid tightly. First, smoke the tea leaves with medium fire, then smoke them with strong fire for a moment until the smoke is everywhere, then remove the lid and brush the chicken with sesame oil. Chop the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, pat the chicken bones and chicken legs loose at the bottom, plate the chicken pieces according to the original shape of the chicken, and put the chicken leg claws on both sides before putting the chicken head.