Tea is one of my country's traditional treasures, and it has always seemed to have a relatively "high-end" impression, a little distant from the smoke and smoke in the kitchen.

But in fact there are still many delicacies related to tea. Let’s share one of my favorites below.

Preparation materials for Longjing shrimp: 1 catty of shrimp, 2 to 3 grams of Longjing new tea, half egg white, 15 grams of starch, salt, sugar, Huadiao, green onions, and oil.

Preparation method: It is best to use fresh river shrimp to peel the shrimps, carefully remove the shrimp lines, soak in water for about 15 minutes, and repeatedly wash gently with water 3 to 4 times until the shrimps become a little transparent and the meat is fine and white; remove the shrimps

After taking it out, drain it, use kitchen paper to absorb as much water as possible, and put it into a bowl. Then add half a gram of salt, egg white and a few drops of Huadiao wine and stir evenly. Then add starch and stir to make it sizing; brew the tea leaves with about 30 ml of boiling water.

After about a minute, filter out half of the tea soup and take a few tea leaves, set aside; next is the stage of pre-cooking the shrimps. In restaurants, lard is usually used to grease the shrimps for pre-cooking. I prefer to blanch them for pre-cooking, as lard

If the aroma is too strong, it will cover up the fragrance of shrimp and tea.

Whether it is pre-cooked in oil or pre-cooked in water, the most important thing is to remove the shrimps immediately when they change color; heat the wok, add oil, stir-fry the shredded onions until fragrant, remove and discard the shredded onions, and turn to high heat to cook the shrimps

, then add tea water, quickly stir-fry a few times over high heat, add a little Huadiao wine and stir-fry twice, finally add some salt and a little sugar to taste, quickly stir-fry evenly and put it on a plate.

Note: The shrimp must be processed cleanly. This is a dish that highlights freshness and elegance. Once there are residual shrimp threads and the like, the fishy feeling will be very prominent; the starch must be added little by little to allow the shrimp to be coated in the homogenized liquid, but the color

It is enough to be as clear as possible. The starch slurry of this dish should be thin and transparent. It is necessary to absorb the water before pickling and sizing; don’t be too stingy with the tea leaves. Although there are only a few tea leaves when the dish is plated, that is for

Beautiful, in fact, a lot of tea is used to make tea, otherwise there will be no tea flavor; whether it is pre-cooked by blanching, pre-cooked by lubricating oil, and finally stir-fried, it must be done faster. This dish must not be slow.

Stir-fry slowly, otherwise the "aura" and tenderness will be lost.

So what do you think of this fresh and refreshing Longjing Shrimp?

Welcome to comment and share what you think is delicious and the dishes you have eaten that were cooked with tea.