Method 1 Ingredients: 1,000 grams of live large river shrimp, 1.5 grams of Longjing new tea, 1 egg, 1.5 grams of Shaoxing wine, and 3 grams of refined salt. 2.5 grams of MSG, 40 grams of starch, 1000 grams of cooked lard (approximately 75 grams consumed). Production process: 1. Peel the shrimps, squeeze out the shrimp meat, change the water and wash again. Repeat this process three times, take out the shrimp until they are white, drain the water (or use a clean dry towel to absorb the water), put it in a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until it becomes sticky, add dry starch and mix for sizing . Production materials (14 photos) 2. Take a tea cup, put tea leaves in it, brew it with 50 grams of boiling water (do not cover it), leave it for 1 minute, filter out 40 grams of tea juice, and set aside the remaining tea leaves and juice. 3. Heat up the wok, grease the pan with oil, add cooked lard, heat until it is 40 to 50% hot, add the shrimps, and quickly break them up with chopsticks, take them out after about 15 seconds, pour them into a colander and drain the oil. Longjing Shrimp 2 4. Leave a little oil in the wok and put it on the fire. Pour the shrimp into the pot, quickly pour in the tea leaves and tea juice, cook the wine, add salt and MSG, stir-fry a few times, and then take it out of the pot and serve it on a plate. . Method 2 Ingredients: For the “authentic” method, choose fresh river shrimps, 100 to 120 heads per catty is more suitable. Longjing tea has the reputation of "green color, sweet taste, rich aroma and beautiful shape", and is a famous brand of tea. The tea picked during the Qingming Festival is called "Mingqian Longjing". It is especially fragrant and sweet and is the best tea. Production process: Squeeze out the shrimp meat and wash it, then marinate it with salt, egg white and starch. After the tea is brewed, keep the tea leaves and part of the tea liquid for later use. First use warm lard to slide open the shrimps and take them out. Then add the shrimps, tea leaves (with tea soup) and rice wine in a pot with green onions. Stir fry them quickly and thicken the soup. Take out a ladle. This dish has simple ingredients and cannot be paired with anything except tea. There are very few seasonings, just two or three kinds, so it can particularly highlight the umami flavor of live shrimp and the fragrance of Longjing tea. It is a representative work of Hangzhou cuisine Longjing shrimp. The most important thing to avoid in this dish is too much starch and stir-frying into a pot of glutinous rice dumplings, which will not have a clear feeling at all. Tasting points: This dish pays attention to three things: elegant shape, tender shrimps, and fragrant tea leaves. Dish shape: The dish is elegant in shape, light in color, white shrimps, green tea leaves, and clear gravy, reflecting the quality of the dish. Shrimp: tender, smooth, fragrant and delicious. The shrimp meat is not bad, it is slightly chewy. Stir-fried with lard, it is meaty but not greasy. It is a famous dish with "vegetarian in the meat". Tea: The taste is fragrant and sweet, the taste is fresh and tender, not astringent and not bitter. Nutritional value: Shrimp meat is rich in collagen, amino acids, calcium, phosphorus, iron and other minerals. It is delicious and nutritious. Green tea Longjing shrimp 3 contains a variety of vitamins and has the functions of softening blood vessels and lowering cholesterol. It is a healthy food , very suitable for children and the elderly. [1] Method 3 Cuisine: Zhejiang Features: Shrimp jade with white tail and red color, kiwi peach green, beautiful color, fresh and tender shrimp meat, slightly sweet and sour, clear and delicious taste. Ingredients: 350 grams of fresh large live shrimps, 15 ml of Shaoxing wine, 2 grams of green onions, 2 grams of white sugar, 25 grams of rice vinegar, 15 ml of soy sauce, 20 ml of salad oil, 500 ml of "Longjing Shrimp" using fresh large river shrimps and cooked with Longjing new tea before and after the Qingming Festival. The ingredients are exquisite, fresh and delicious, the shrimps are white and tender, the tea leaves are green and fragrant, the color is elegant, and the taste is unique. It is a famous traditional dish in Hangzhou. According to legend, when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, it happened to be the Qingming Festival. He brought Longxin tea that local officials had donated to the well back to his palace. At that time, the imperial chef was preparing to stir-fry "white jade shrimps". Smelling the fragrance of the tea given by the emperor, he suddenly had a whim and sprinkled the tea leaves and juice as seasonings into the pot for frying shrimps, and cooked this dish. A famous dish. When chefs in Hangzhou heard this rumor, they imitated the "Longjing Shrimp" with Hangzhou's local characteristics. Preparation: 1. Peel off the head shell and breast shell of the large river shrimp, leaving the tail shell to become anchovy shrimp. Wash the anchovy shrimp, drain the water, add egg white, refined salt, Shaoxing wine, and wet starch to sizing for later use. Slice kiwi fruit. 2. Heat the oil in the pan to about 120 degrees, add the anchovy shrimps and fry until mature, then drain the oil. 3. Leave a little oil in the original pot, add ginger flowers and stir-fry briefly, add stock, refined salt, Shaoxing wine, MSG, pour in phoenix tail shrimp, thicken with wet starch and stir-fry evenly, add kiwi fruit, drizzle with oil and serve.

[2] Tips for peeling shrimps: Count from the head of the shrimp and start peeling it at the joint between the 2nd and 3rd sections. Peel off the tail first and then the head to easily peel off the shell! And the peeled shrimps are very complete including the tails. Edit this paragraph features Some people say that the creation of "Longjing Shrimp" may have been inspired by a poem by Su Dongpo, a famous writer who served as a local official in Hangzhou in the Song Dynasty. When Su Dongpo was transferred to Mizhou (today's cities in Shandong), he wrote a sentence in "Looking to the South of the Yangtze River": "Stop thinking about your homeland with old friends, and try new fires with new teas, and enjoy poetry and wine while you are young." In the old days, there were people who did not raise fires during the Cold Food Festival. It is a custom to raise a fire after the festival to call it a new fire. The tea leaves picked at this time are "before Ming Dynasty" (the Qingming Festival falls two days after the Cold Food Festival) and are the best Longjing tea. People associated Su Dongpo's words with the fresh river shrimp in this season, so they cooked "Longjing Shrimp" with a new fire. The taste was extremely delicious and highlighted the flavor characteristics of Hangzhou, so it has been preserved and passed down ever since. Various Longjing shrimp products (20 photos) Longjing tea is famous for its four unique features: "green color, rich aroma, sweet taste and beautiful shape". River shrimp (i.e. green shrimp) is praised by the ancients as "a treasure of delicacies". It is not only tender and delicious, but also rich in nutrients. It also has the effects of nourishing the kidneys, aphrodisiac and detoxification. "Longjing Shrimp" is cooked with Longjing new tea produced before the Qingming Dynasty and fresh river shrimp. It is like emerald white jade in color and exudes an alluring fragrance. It is extremely fresh and tender. It is a traditional Hangzhou dish with strong local flavor. "Longjing Shrimp" is famous for being cooked with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near West Lake in Hangzhou, Zhejiang. The best tea is produced at Shizi Peak in Longjing Village. It is known for its four unique features: green color, rich aroma, mellow taste and beautiful shape. It is said that this tea originated in the Tang and Song Dynasties, and has been carefully improved since the Ming and Qing Dynasties, making it unique in quality. The ancients said, "The authentic Longjing tea is as sweet and fragrant as orchid, quiet but not bitter, and has a light taste that seems to be tasteless. Afterwards, there is a peaceful aura that lingers between the teeth and cheeks, which is tasteless and even tasteless." During the Qing Dynasty, it was listed as a tribute to the imperial court. At that time, the Anhui region used the tender tips of "que's tongue" and "eagle's claw" tea leaves to make precious dishes. Hangzhou used the new Longjing tea around the Qingming Festival and paired it with fresh river shrimps to make fried shrimps, named "Longjing shrimps". It is delicious and delicious, and soon became the most famous special dish in Hangzhou and spread throughout the country. Edit this paragraph Nutritional Ingredients Energy 435.59 kcal Protein 92.86 g Fat 5.24 g Carbohydrate 4.32 g Dietary fiber 0.01 g Cholesterol 1050 mg Vitamin A 42 mcg Thiamine 0.04 mg Riboflavin 0.36 mg Longjing Shrimp 4 Niacin 10.09 mg Vitamin E2.92 mg calcium 1116.38 mg phosphorus 1339.58 mg potassium 1156.09 mg sodium 11158.19 mg magnesium 478.32 mg iron 22.74 mg zinc 7.67 mg selenium 153.64 μg copper 4.69 mg manganese 1.58 mg Inspired by "testing new tea with new fire, and expressing poetry while enjoying your youth", it is cooked with Mingqian Longjing new tea and fresh river shrimps that are "green in color, fragrant, sweet in taste and beautiful in shape". The cooked shrimps are fresh and tender, the tea leaves are green and fragrant, the color is elegant, and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. Qianlong Allusion According to another legend, one day, Qianlong paid a private visit incognito and drank a cup of new Longjing tea at a tea farmer's house in Hangzhou. He felt that it was fragrant and delicious, so he secretly grabbed some tea leaves and left when no one was prepared. Later, I ate at a restaurant in the city and asked the waiter to make tea with it. The shop assistant saw a corner of Qianlong's dragon robe exposed and hurriedly told the shop owner. The shop owner was cooking shrimps when he panicked and threw the tea leaves in the waiter's hand into the pot as chopped green onions. Unexpectedly, this tea-leaf shrimp dish has an elegant color and unique taste. Qianlong nodded and praised it. Since then, this dish has become a famous dish in Hangzhou and has been spread throughout the country. It is said that when Emperor Qianlong of the Qing Dynasty went to Jiangnan, it happened to be the Qingming Festival. He visited Longjing in West Lake, and the tea farmers presented him with new tea. He took it back to the palace, and the imperial chef put tea leaves into the fried "jade white shrimp" and cooked this famous dish. Soon, the famous dish "Longjing Shrimp" appeared on the menu of "Lou Wai Lou".

The clever chef incorporated Longjing tea leaves into his dishes, probably inspired by other famous West Lake dishes, and made a bold innovation in cooking techniques. This dish not only uses unique ingredients, but the heat must also be controlled just right. When making it, the chef uses an oily pan to add cooked lard, then immediately adds the battered shrimp, slides for about 15 seconds, then pours it into a colander to drain off the oil, then adds it to the pan with new tea soaked in boiling water, and uses As soon as the cooking wine is sprayed, put it on the fire and put it on the plate. Kungfu is all it takes to cook this famous dish in the blink of an eye. Edit this paragraph to elaborate on Longjing Shrimp. Tea has been used in food since ancient times. According to "Tea Fu" of the Tang Dynasty, tea is "the essence that nourishes rice and vegetables, and attacks the greasy taste of meat." According to legend, in the late Qing Dynasty, chefs in Anhui were already using tea leaves such as "Quantan" and "Eagle Claw" to stir-fry river shrimps. Gourmet Gao Yang once mentioned in "Eating Things in Ancient and Modern Times": "Weng Tonghe created a Longjing shrimp dish, namely shrimps fried with West Lake Longjing tea leaves, which is really worthy of the Pentagon Fish (a famous dish introduced in "Shanjia Qinggong")." Longjing The shrimps are elegant and delicate, fresh and delicious, and they were quickly accepted by Jiangnan diners. This dish has been popular among the people in Hangzhou since the 1920s, and in the 1930s, Changshu chefs included it in their recipes. In 1956, Longjing Shrimp was among the 36 Hangzhou famous dishes recognized by Zhejiang Province. When US President Nixon visited China in 1972, Premier Zhou hosted a banquet in Hangzhou, and this dish was also on the menu. When making Longjing shrimps, the tea you choose is very important. Hangzhou Longjing tea is abundantly produced in Longjing Village south of West Lake. It is known for its four unique features: "beautiful shape, green color, rich aroma and mellow taste". Currently, there are three main types: "Shifeng Longjing", "Meiwu Longjing" and "West Lake Longjing". varieties. Picking Longjing tea leaves is a delicate and time-consuming task. Every year during the Qingming Festival, tea-picking girls are busy in the tea gardens. Tea picking is very particular. Picking only one bud is called "Lianxin"; picking one bud and one leaf is called "Qiqiang" (leaves are like flags, buds are like guns); tea picking with one bud and two leaves is called "quetongue". ; The one with one bud and three leaves is called "Eagle Claw". Longjing Shrimp 5 Lu Ciyun, a native of the Qing Dynasty, loved Longjing tea. He once said: "The real Longjing tea is sweet and fragrant but not bitter. When you sip it, it is indifferent and seems tasteless. After drinking it, you feel a kind of peaceful atmosphere that permeates your teeth and cheeks." The taste is tasteless and even tasteless.” However, the shrimp used in making the Longjing shrimp dish should not be careless. It is better to choose a large fresh river shrimp to peel. Peeling shrimps is actually a skill, and if you don't know how to do it, the shrimps will break easily. In the early years, the famous Yangzhou chef Mo Youwu's method of making money is worth learning from. First lift off the shrimp head shell, then peel off the shrimp back shell. Hold the shrimp head in one hand, grab the shrimp tail in the other, squeeze the shrimp shell in the middle with both hands, and the shrimp shell will come off naturally. Put the squeezed shrimp into a small bamboo basket, put it into clean water, use bamboo chopsticks to stir gently in a clockwise direction, pick out the dirty tendons on the back of the shrimp, stir and wash until the shrimp is white, take it out and put it into a bowl, add refined salt and Stir the egg white with chopsticks until it becomes sticky, add wet starch and MSG and mix well, then let it sit for 1 hour to allow the seasoning to penetrate into the shrimp. Take another 1 gram of Longjing new tea and brew it with 50 ml of boiling water (do not cover it). Leave it for 1 minute until the tea leaves slowly open and stretch. Decant out 30 ml of tea water and keep the remaining tea water and tea leaves. After sliding the pan, add lard. When it is 40% hot, add the shrimps and quickly break them up with chopsticks. When the shrimps turn jade-white, pour out the oil. Stir-fry the green onions in the pot (this means putting a small amount of oil in the pot, first add the green onions and stir-fry them until they are fragrant, then remove the green onions so that the green onions are fragrant but not visible), then add the shrimps and add the tea leaves together with the juice. Pour in, cook a little Shaoxing wine and adjust the flavor, stir for a while, remove from the pan and plate. The shrimps are jade-white, the tea leaves are green, and the finished dishes are fragrant, making you have endless aftertaste after eating.