The practice of Longjing shrimp is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Longjing shrimp is one of the most distinctive dishes in China cooking and Zhejiang cooking. Longjing shrimp is mainly shrimp, and its cooking is mainly stir-fried with salty taste.

Longjingcha fried shrimp

Raw materials:

River shrimp 1000g, Longjing fresh tea 1g, egg white 1g, Shaoxing wine 1 spoon, and proper amount of raw flour.

Exercise:

1. Remove the shell of Dahe shrimp, squeeze out the shrimp meat, repeatedly stir and wash it with clear water until it is white, drain the water, put it in a plate, add salt and egg white, stir with chopsticks until it becomes thick, add raw flour and monosodium glutamate, and marinate for 2 hours;

2. Soak Longjing tea with 50g boiling water for about 1 min, pour out 30g of tea leaves, and take tea leaves and tea juice for later use;

3. Heat the pan and drain the oil. When it is ripe, add shrimps and spread them out quickly with chopsticks. When the shrimps are jade white, pour them into the colander and filter the oil. Put the onion into a simmer pot, pour the shrimps into the pot, immediately pour the tea leaves with the juice, and stir-fry with Shao wine for a while.