Method 1: Raw materials: live river shrimp 1 000g, Longjing fresh tea 1.5g, egg 1, Shaoxing wine 1.5g and refined salt 3g. Monosodium glutamate 2.5g, starch 40g, cooked lard 1000g (about 75g). Production process: 1. Shell the shrimps, squeeze them dry, change the water and wash them. Wash the shrimp three times repeatedly, take it out white, drain the water (or absorb the water with a clean dry towel), put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it becomes thick, and add dry starch to adjust the pulp. Production materials (14 sheets) 2. Take a teacup, put tea leaves on it, soak it in 50 grams of boiling water (don't cover it), let it stand for 1 minute, filter out 40 grams of tea juice, and leave the remaining tea leaves and juice for later use. Third, the wok is on fire. After oiling the wok, add the cooked lard, heat it to 40% to 50%, add the shrimps, find them quickly with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil. Longjing shrimp 2 Fourth, leave a little oil in the wok and set it on fire. Pour shrimp into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry for a few times, and then take it out of the pan and put it on a plate. Method 2: Raw materials: "authentic" method, fresh river shrimps should be selected, and it is more appropriate to have 100 ~ 120 heads per catty. Longjing tea is known as "green, sweet, fragrant and beautiful" and is a famous tea product. The tea picked in Tomb-Sweeping Day is called "Longjing before Ming Dynasty", which is especially sweet and is the best in tea. Production process: after the shrimp is washed, it is salted with salt, egg white and starch to taste. After the tea leaves are soaked, leave the tea leaves and some tea soup for later use. Slice the shrimps with warm lard first, then take them out, then stir-fry with onion, add the shrimps, tea (with tea soup) and yellow wine, stir-fry quickly, and thicken the soup spoon. The raw materials of this dish are simple, and it can't match anything except tea. There are only two or three kinds of seasonings, so it can especially highlight the delicate flavor of live shrimp and the fragrance of Longjing tea, which is the representative work of hangzhou dishes Longjing shrimp. This dish is most taboo to stir-fry too much starch in the pot, which has no clear feeling. Tasting points: this dish pays attention to three points: elegant shape, tender shrimp and fragrant tea. Dish shape: the dish shape is elegant, the color is elegant, the shrimp is white, the tea is green and the sauce is clear, which reflects the grade of the dish. Shrimp: tender and smooth, fresh and delicious. Shrimp meat is not bad. No, it's a slight sting. Fried lard is a famous dish with meat but not greasy. Tea: It tastes sweet, tender, not astringent or bitter. Nutritional value: shrimp meat is rich in collagen, amino acids and minerals such as calcium, phosphorus and iron, which is delicious and nutritious; Green tea Longjing Shrimp 3 contains various vitamins, which can soften blood vessels and lower cholesterol. It is a healthy food, which is very suitable for children and the elderly. [1] French cuisine: Zhejiang features: white-tailed red shrimp with jade-colored green peach, bright color, fresh and tender shrimp meat, slightly sweet and sour, and delicious. Raw materials: fresh shrimp 350g, Shaoxing wine15ml, white sugar 2g, rice vinegar 20g, soy sauce15ml, salad oil 20ml, and "Longjing shrimp" 500ml, which is cooked with fresh Longjing tea before and after Tomb-Sweeping Day. The ingredients are exquisite, fresh and delicious, and the shrimp meat is white and tender, with green color and light fragrance. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, it happened that Tomb-Sweeping Day brought back Longxin tea from local officials to the palace. At that time, the chef was preparing to cook "white shrimp" and smelled the tea given by the emperor. On a whim, he sprinkled the tea with juice as seasoning into the pot to fry shrimp, and made this famous dish. The chefs in Hangzhou heard this rumor and imitated the "Longjing Shrimp" with local characteristics in Hangzhou. Output: 1. Peel off the head shell and chest shell of the big river shrimp, leave the tail shell as anchovies, wash the anchovies, control the moisture, and add egg white, refined salt, Shaoxing wine and wet starch for sizing. Slice kiwi fruit. 2. Take the oil pan to about 120 degrees, pour the anchovies and fry until it is mature, and drain the oil. 3. Leave a little oil in the original pot, stir-fry ginger flowers, add broth, refined salt, Shaoxing wine and monosodium glutamate, pour anchovies, thicken with wet starch, stir well, add kiwi fruit, and pour oil out of the pot. [2] Tips for editing this paragraph of shrimp skin. Count the shrimp heads and peel them from the joint of the second and third sections. It's easy to peel off the shell after peeling off the shrimp tail! Moreover, even the shrimp tail is intact. Some people say that the creation of "Longjing Shrimp" may be inspired by a sentence by Su Dongpo, a famous writer who was a local official in Hangzhou in the Song Dynasty. When Su Dongpo was transferred to Mizhou (now Zhucheng, Shandong Province), there was a sentence in Looking at the South of the Yangtze River: "Don't miss the old country, and try new fire and tea, and make poetry and wine while you are young." In the old days, there was a custom of not lighting a fire during the Cold Food Festival, and lighting a fire after the festival was called a new fire. At this time, the tea picked is "before the Ming Dynasty" (cold food for two days after Tomb-Sweeping Day), which is the best in Longjing tea. People associate Su Dongpo's ci with the fresh river shrimp in this season, so they baked "Longjing shrimp" with a new fire. Tasted it, it tasted delicious and highlighted the flavor characteristics of Hangzhou, so it was preserved and passed down to this day. Various Longjing shrimp products (20 pieces) Longjing tea leaf element is famous for its "green, fragrant, sweet and beautiful". River shrimp (i.e. green shrimp) was praised as "the treasure of food" by the ancients, which not only has tender and delicious meat and rich nutrition, but also has the functions of tonifying kidney, strengthening yang and detoxifying. The "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day is jade white, with attractive fragrance and incomparable freshness. It is a traditional famous dish in Hangzhou with strong local flavor. "Longjing Shrimp" is famous for its selection of the best Longjing tea in Hangzhou. Longjing tea is produced in the mountainous area near West Lake in Hangzhou, Zhejiang, and Lion Peak in Longjing Village is the best. It is famous for its "green color, rich fragrance, mellow taste and beautiful shape". It is said that this kind of tea originated in the Tang and Song Dynasties, and has been carefully improved since the Ming and Qing Dynasties, and its quality is unique. The ancients said: "Longjing tea is authentic, sweet as blue, quiet but not bitter, and tasteless. Then there is a kind of harmony, tasteless, even tasteless. " In the Qing dynasty, it was listed as a court tribute. At that time, Anhui made precious dishes with the tender tips of Que Tongue and Eagle Claw tea, while Hangzhou made fried shrimps with Longjing fresh tea and fresh river shrimps around Tomb-Sweeping Day, which was called Longjing Shrimp. Its delicious food soon became the most famous specialty in Hangzhou and spread all over the country. Edit this paragraph of nutritional energy 435.59 kcal protein 92.86 g fat 5.24 g carbohydrate 4.32 g dietary fiber 0.0 1 g cholesterol 1050 mg vitamin A42 microgram thiamine 0.04 mg riboflavin 0.36 mg Longjing shrimp 4 nicotinic acid 10.09 mg vitamin E2. Calcium1116.38mg phosphorus1339.58mg potassium1156.09mg sodium 1 158.5438+09. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. One day, Gan Long went to a tea farmer's house in Hangzhou and drank a cup of Longjing tea, which was fragrant and delicious. He took some tea secretly and left when people were unprepared. Later, I ate in a restaurant in the city and asked the clerk to make tea with it. The clerk saw a corner of the dragon robe exposed and quickly told the owner. The shopkeeper was cooking shrimp, and in a panic, he spilled the tea in the clerk's hand as chopped green onion into the pot. Unexpectedly, this tea shrimp is elegant in color and unique in taste. It's delicious. Nod your head. Since then, this dish has become a famous dish in Hangzhou and spread to Ling. It is said that when Emperor Qianlong of the Qing Dynasty went to Jiangnan, it happened to be Tomb-Sweeping Day. He visited the West Lake Longjing, and the tea farmers presented him with new tea. He took it back to the palace, and the chef put tea in it when frying "Jade White Shrimp" and made this famous dish. Soon, the famous dish "Longjing Shrimp" appeared on the menu outside the building. The clever chef put Longjing tea into the dish, probably inspired by other famous dishes in the West Lake, and made a bold creation in cooking skills. This dish, not only with clever materials, but also with proper cooking. When cooking, the chef puts the cooked lard into an oil pan, immediately adds the pulped shrimp, slides it for about 15 seconds, then pours it into a colander to drain the oil, then puts it into the pan together with the fresh tea soaked in boiling water, sprays cooking wine, bumps it on the fire, and then takes off the pan and plates it. Kung fu is to cook this famous dish in this round. Edit this paragraph to explain that Longjing shrimp tea has existed since ancient times. According to the Tang Dynasty's Tea Fu, tea is "the essence of nourishing rice and vegetables, and attacking the greasy meat". According to legend, at the end of the Qing Dynasty, Anhui chefs were already frying shrimps with tea such as Que Tongue and Eagle Claw. Gourmet Levin once mentioned in "Eating in Ancient and Modern Times": "Weng Tonghe created Longjing lobster, that is, fried shrimps with Longjing tea in the West Lake, which is really worthy of Peng Fang's fish (the famous dish introduced in" Shanjia Qing Palace "). It is elegant, delicate, fresh and delicious, and soon accepted by Jiangnan diners. This dish has been popular among ordinary people in Hangzhou since the 1920s, but in the 1930s, it was included in the recipes of Changshu chefs. 1956, among the 36 famous dishes in Hangzhou recognized by Zhejiang Province, Longjing shrimp was among them. 1972 During President Nixon's visit to China, Premier Zhou hosted a banquet in Hangzhou, and this dish was also on the menu. The choice of tea is very important for making Longjing shrimp. Hangzhou Longjing Tea is rich in Longjing Village at the southern foot of West Lake. It is famous for its "beautiful shape, green color, strong fragrance and mellow taste". Now there are three main varieties: Shifeng Longjing, Meiwu Longjing and Xihu Longjing. Picking Longjing tea is a delicate job and takes a lot of time. Every year in Tomb-Sweeping Day, tea-picking girls are busy in the tea garden. Picking tea leaves is very particular. Only one bud is called "Lian Xin", and one bud and one leaf is called "flag gun" (leaves are like flags, buds are like guns). A bud with two leaves is called "sparrow tongue"; One bud and three leaves, named "eagle claw" Longjing shrimp 5 In Qing Dynasty, Lu Ciyun loved Longjing tea very much, and once said, "Longjing tea is really sweet but not fragrant, and it tastes like tasteless. I feel a kind of harmony after drinking, between my teeth and my cheeks. This tasteless taste is even tasteless. "However, the shrimps used in the production of Longjing shrimp are also sloppy, so it is better to choose large fresh river shrimps for peeling. In fact, peeling shrimp is also a science and is not allowed. Shrimp is fragile and rotten. The method of Yangzhou famous chefs in their early years is worth learning. First, lift the shell of the shrimp head, then remove the shell of the shrimp back. Hold the shrimp head with one hand, the shrimp tail with the other hand, squeeze your hands in the middle, and the shrimp shell will naturally fall off. Put the squeezed shrimp into a bamboo basket, then put it into clean water, and gently pat it clockwise with bamboo chopsticks to remove the dirty ribs on the shrimp back. When the shrimp is washed to white, take it out and put it in a bowl. Add refined salt and egg white. When they are stirred into a sticky state with chopsticks, add wet starch and monosodium glutamate, and then let it stand for 1 hour to let the seasoning penetrate into the shrimp. In addition, take 1g Longjing fresh tea, soak it in 50 ml of boiling water (without covering), let it soak for 1 min, then pour out 30 ml of tea leaves and keep the remaining tea leaves. Add lard after sliding the pan. When it is 40% hot, add shrimps and spread them out quickly with chopsticks. When the shrimps are jade white, pour out and drain the oil. Dark onion wok (this refers to a method in which a small amount of oil is put in the wok, the onion segments are fried first, and then the onions are picked off, so that the onions are not fragrant), then the shrimps are added, the tea leaves are poured together with the juice, a little Shaoxing wine is cooked for seasoning, and the mixture is stirred for a while. Shrimp is white, tea is green, and vegetables are fragrant, which makes people have an endless aftertaste after eating.