Ingredients
Jiwei shrimp? Tieguanyin? Steamed fish with soy sauce? White sugar
Scallions? Ginger? Garlic
Specific methods
1. Cut off the tentacles and shrimp threads of the base shrimp, use scissors to open the back of the shrimp, and use a toothpick to pick out the shrimp threads. Cut the green onion into sections, whiten the green onion, and separate the green onion leaves. Chop the garlic into minced pieces and cut the ginger into thin strips.
2. Brew Tieguanyin with boiling water until the tea leaves are completely brewed. Don't throw away the tea water at this time. You can soak the shredded ginger and green onions in the tea and squeeze out the juice. After the water is cool, add the prawns and soak them for 5 minutes. The effect of removing the fishy smell is excellent.
3. Use kitchen paper to absorb the water from the tea leaves. Pour an appropriate amount of oil into the pot. The oil temperature is 70-80% hot. Pour in the tea leaves. Stir-fry the tea leaves over medium-low heat until they are brown. Turn off the heat and set aside. .
4. Use kitchen paper to absorb the water from the prawns, use the oil used for frying tea leaves, sauté the green onion, shredded ginger and minced garlic until fragrant, then add the prawns and stir-fry, pour in the steamed fish soy sauce, Sprinkle with sugar and stir-fry evenly.
5. Finally, add the tea leaves and stir-fry together until the tea leaves and shrimp are fragrant. You can also cut a few slices of lemon to put on the plate, and the tea-flavored prawns with full color, flavor and aroma are ready to be served.
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