Longjing shrimp is named after the selection of Longjing tea and shrimp around Tomb-Sweeping Day. This is a famous dish in Hangzhou with strong local flavor. Freshwater river shrimp or lake shrimp used for Longjing shrimp must be fresh, so that the shrimp has a crisp taste. As white as jade. Longjing shrimp is a famous local dish. Visiting the West Lake in Hangzhou can be said to be a must, and it also has its place in the famous recipes in China. Moreover, Longjing shrimp is only authentic in Hangzhou, and restaurants in other places are rarely operated. The shrimp in Longjing was prepared with Longjing tea before the Ming Dynasty, and it is a specialty of West Lake. Tea and shrimp are tender and crisp, and they are perfectly coordinated. Definitely worth a try.
When making Longjing shrimp, peel the shrimp and remove the shrimp line, rinse it repeatedly with clear water until it turns white, drain it for later use, put the shrimp in a bowl, add a little yellow wine and egg white, stir until it becomes sticky, add a little starch, and let it stand for taste. Longjing tea is soaked in 70-80℃ water for about 1 min, and a little tea juice is filtered out, and the remaining tea leaves and tea juice are kept. When the oil temperature is 70% hot, the shrimps will slip away and quickly come out of the pot to avoid being too old. Leave a little base oil in the pot, pour in the shrimps and immediately pour in the tea juice. Then pour in yellow rice wine and a little salt, stir-fry a few times, and put it on the plate.