Shrimp meat is rich in collagen, amino acids and calcium, phosphorus, iron and other minerals, flavorful, nutritious; green tea contains a variety of vitamins, and has the function of softening blood vessels, lowering cholesterol, etc., it is a healthy food

Longjing tea flat smooth and straight, the color of the tender green light and smooth, the aroma of the tender and clear and high, the taste of the fresh and mellow, the bottom of the leaf is tender and tender to present a flower.

Longjing tea is mainly produced in Hangzhou, Zhejiang Province, West Lake area of green tea. Hangzhou Xihu District, Yuhang District, Lin'an City, Fuyang City, Xiaoshan District, Tonglu County, Chun'an County, Jiande City, Shaoxing County, Zhuji City, Shengzhou City, Xinchang County and other 12 counties (cities, districts) administrative area of Longjing tea production area, as well as Shangyu City, adjacent to the Shaoxing Pan'an County, Dongyang City, Tiantai County, and other four counties, part of the Longjing tea products are protected areas. Longjing tea production is divided into three major production areas: Longjing tea Xihu production area, Longjing tea Hangzhou production area, Longjing tea Shaoxing production area.

A brief introduction to tea picking; Longjing tea picking has three main characteristics: one early, two tender, three diligent. Tea farmers often say, "tea is an hour grass, early picking three days is a treasure, late picking three days into grass." Longjing tea is also known for picking tender, fresh leaves tender uniformity constitute the basis of Longjing tea quality. Diligence refers to the picking of large stay small batch picking, picking in about 30 batches throughout the year.

Now sharing Longjing shrimp production method; flavorful and refreshing. Materials; live large river shrimp 1-2 pounds, Longjing new tea more than 1 gram, 1 egg, Shaoxing yellow wine 1 gram, 3 grams of refined salt, about 40 grams of starch, a spoonful of cooked lard.

The shrimp shell, head, shrimp line. Peel the shrimp.

Use a knife to make a cut along the back of the shrimp, as shown.

Rinse the shrimp repeatedly with water, wash the shrimp as in the picture, drain, put in a bowl with salt and egg white.

Mix with chopsticks until sticky, so that each shrimp is coated with the egg mixture.

Toss in the dry starch and mix to coat, as pictured.

Take a teacup, put tea leaves on it, steep it with 50g of boiling water and leave it for about 1 minute.

Heat the oil in a hot pan to four layers, pour in the shrimp, stir fry for 2 minutes.

And quickly pour in the tea leaves and tea juice, Shaoxing yellow wine, add salt, pan upside down and stir fry a few times.