Method 1 Ingredients: 1000 grams of live large river shrimp, 1.5 grams of Longjing new tea, 1 egg, 1.5 grams of wine, 3 grams of refined salt. MSG 2.5 grams, 40 grams of starch, cooked lard 1000 grams (about 75 grams).　　Production process: First, the shrimp shelling, extrusion of shrimp, water and then wash. This is repeated three times, the shrimp washed white removed, drained (or clean dry towel to absorb water), into a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until viscous, into the dry starch mixing and sizing. Production materials (14) Second, take a teacup, put the tea leaves, 50 grams of boiling water to steep (do not cover), put 1 minute, filter out 40 grams of tea juice, the rest of the tea leaves and juice to be used.　　three, frying pan on the fire, oil sliding pan, under the cooked lard, burned to forty-five percent of the heat, into the shrimp, and quickly use chopsticks to find scattered, about 15 seconds after removing, poured into a colander to drain the oil. Longjing shrimp 2 four, frying pan, leave a little oil on the fire, the shrimp into the pan, and quickly pour in tea leaves and tea juice, cooking wine, add salt and monosodium glutamate, stir fry a few times, can be out of the pan on the plate. Method two raw materials: "authentic" approach, shrimp to choose fresh river shrimp, 100 to 120 heads per catty is more appropriate. Longjing tea is known as "color green, taste sweet, fragrant, beautiful shape" four best reputation, is a famous tea. Picked in the Qingming Festival tea is called "Mingqian Longjing", especially fragrant and sweet, is the best tea.　　Production process: Extrude shrimp meat after washing with salt, egg white and starch marinated in flavor. After the tea brewing tea leaves and part of the tea broth reserve. First with warm lard slippery shrimp after fishing, and then with green onion chili pot, put shrimp, tea (with tea soup), yellow wine, quickly stir-fried, thickening out of the spoon.　　This dish is a simple raw material, in addition to tea can not be matched with anything. Seasoning is also very little, two or three only, so especially highlight the freshness of live shrimp and Longjing tea flavor, is a representative of Hangzhou cuisine Longjing shrimp. This dish is the most taboo starch too much fried into a pot of glue, all without a sense of brightness.　　Tasting points: this dish pay attention to three: dish shape elegant, shrimp tender, tea aroma.　　Dish shape: dish shape elegant, light color, shrimp white, tea green, gravy bright, reflecting the grade of the dish.　　Shrimp: tender and smooth, fresh and flavorful. Shrimp meat is not bad not, slightly bite. Lard fried, meat and not greasy, is "meat in vegetarian" dish.　　Tea: sweet flavor, tender taste, not astringent and not bitter.　　Nutritional value: shrimp rich in collagen, amino acids and calcium, phosphorus, iron and other minerals, flavorful, nutritious; green tea Longjing shrimp 3 contains a variety of vitamins, and has a softening of blood vessels, lower cholesterol and other functions, it is a health food, is very suitable for children and the elderly to eat. [1] Method 3 Cuisine: Zhejiang Characteristics: shrimp jade white tail red, kiwi emerald green, beautiful color, shrimp meat is tender, slightly sweet and sour, clear taste beautiful.　　Ingredients: 350g of live shrimp, 15ml of wine, 2g of scallions, 25g of sugar, 15ml of vinegar, 20ml of soy sauce, 500ml of salad oil, 500ml of Longjing Shrimp, fresh river shrimp, with Longjing tea before and after the Ching Ming Festival, with exquisite ingredients, fresh and tasty, shrimp white, fresh and tender, tea, green, fragrant, elegant color, unique taste. The unique flavor, is the traditional flavor of Hangzhou famous dishes. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled to the south of the Yangtze River during the Qingming Festival, he brought back to his palace the Longxin tea from the well offered by local officials. At that time, the imperial chef was preparing to cook "white jade shrimp", smelling the emperor's gift to drink the tea leaves exudes a fragrance, he had a sudden idea, the tea leaves with juice as a condiment sprinkled into the fried shrimp in the pot, burned out this famous dish. Hangzhou chefs heard the rumor, that is, the imitation of the local characteristics of Hangzhou "Longjing shrimp".　　Production: 1, large river shrimp peeled off the head shell, thoracic shell, leaving the tail shell into the anchovy shrimp, the anchovy shrimp wash, dry water control, plus egg white, salt, wine, wet starch sizing to be used. Kiwi slices.　　2, start the oil pan to about 120 degrees, pour into the anchovy shrimp deep-fried until ripe out of the pan, drain the oil.　　3, the original pot to leave a little oil, into the ginger slightly stir-fried, add broth, salt, wine, monosodium glutamate, pour into the anchovy shrimp, thickened with wet starch and stir-fried, put the kiwi, dripping bright oil out of the pot that is completed. [2] Edit Shrimp peeling tips Count from the head of the shrimp, in the joints between the 2nd and 3rd joints to start peeling, first peel the shrimp tail and then peel the head of the shrimp will be very easy to peel off the shell! And peel out the shrimp even the tail is very complete. Some people say that the creation of "Longjing Shrimp" may have been inspired by a poem written by Su Dongpo, a famous writer who served as a magistrate in Hangzhou during the Song Dynasty. Su Dongpo transferred to Mizhou (present-day Zhucheng, Shandong Province), made the "look south of the river" has a line: "Do not think of the old country on the old man, and will be the new fire to try new tea, poetry and wine while the years." In the old days, there is a cold food festival does not lift the fire custom, after the festival to lift the fire called the new fire. This time to pick the tea, it is "Mingqian" (two days after the cold food is the Qingming Festival), belongs to the Dragon Well tea in the best products. People from Su Dongpo's words associated with the seasonal shrimp, so the new fire cooked "Longjing shrimp", after trying to taste extremely delicious, but also highlights the flavor characteristics of Hangzhou, so it has been preserved and passed down. Various types of Longjing shrimp finished (20 pictures) Longjing tea is known for "color green, fragrant, sweet taste, beautiful shape" four best. River shrimp (i.e., green shrimp) by the ancients known as the "delicacy of the food", not only tender meat, delicious, nutritious, and has the effect of tonifying the kidneys, aphrodisiacs, detoxification. Taken before the Qingming Longjing tea and fresh river shrimp cooked "Longjing shrimp", the color as emerald white jade, through the attractive aroma, eat extremely tender, is a strong local flavor of Hangzhou's traditional dishes.　　"Longjing Shrimp is famous for being prepared with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near the West Lake in Hangzhou, Zhejiang Province, with the best produced by the Lion Peak in Longjing Village, which is known for its four characteristics, namely, "green color, lush fragrance, mellow taste and beautiful shape". According to legend, this tea originated in the Tang and Song dynasties, and since the Ming and Qing dynasties have been carefully improved, the quality is unique. Ancient clouds, "Longjing tea, sweet incense such as orchids, ethereal and not cold, taste of bland, seemingly tasteless, after a kind of peace of gas, 弥 fall between the teeth and cheeks, this tasteless and even taste". During the Qing Dynasty, it was listed as a tribute to the court. At that time, Anhui region to "bird tongue", "eagle's claw" of the tea leaves, the tip of the production of precious dishes, Hangzhou, before and after the Qingming Festival Longjing new tea with fresh river shrimp to make fried shrimp, named "Longjing shrimp The name is "Longjing shrimp". Its flavor is fresh and delicious, and soon became one of the most famous specialties of Hangzhou, and spread all over the world. Edit Nutritional Composition 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 Thiamin 0.04 mg Riboflavin 0.36 mg Longjing Shrimp 4 Niacin 10.09 mg Vitamin E 2.92 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 mcg Copper 4.69 mg Manganese 1.58 mg Edit Allusion Hangzhou Allusion Legend has it that Hangzhou chefs were inspired by Su Dongpo's words "Looking at the South of the River" "and will be the new fire to try a new tea, the poem sprinkled with the time of the year "Inspired by Su Dongpo's poem "Looking at the South River", the chef of Hangzhou chose the new tea of Longjing, which is green in color, rich in fragrance, sweet in taste and beautiful in shape, and fresh river shrimp to make the dish. The finished dish shrimp white jade tender, tea green fragrance, color and lustre elegant, unique taste. Hangzhou Tianwaitian Restaurant is the birthplace of this dish.　　Qianlong allusion Another rumor, one day, Qianlong private visit, in Hangzhou tea farmers drink a cup of Longjing new tea, y fragrant and delicious, while people are not on guard, secretly grabbed some tea leaves away. Later in the city restaurant meals, called the shopkeeper with this bubble tea. The shopkeeper saw Qianlong inside with a corner of the dragon robe exposed, and hastened to tell the owner. The owner is cooking shrimp, panic in the hands of the shopkeeper tea leaves as onion sprinkled into the pot. Unexpectedly this tea leaves shrimp color elegant, unique taste, eat Qianlong nodded his head. Since then, this dish has become a famous dish in Hangzhou and spread to the order.　　It is said that the Qing dynasty emperor Qianlong Jiangnan, it happens to be the Qingming Festival. He visited the West Lake Longjing, tea farmers will be the new tea offered to him, he brought back to the palace, the imperial chef in the fried "Jade White Shrimp" into the tea, burned out this famous dish. Soon, "outside the building" menu, appeared "Longjing shrimp" this famous dish. Clever chef to Longjing tea leaves into the food, probably inspired by other West Lake dishes, and in the cooking techniques for a bold creation. This dish, not only with original materials, the fire must be mastered just right. Production, the chef with oil sliding pan and then under the cooked lard, immediately into the battered shrimp, about 15 seconds, it was poured into the funnel to drain the oil, and then with the new tea soaked in boiling water together with the pot, with a spray of cooking wine, a upside down on the fire, on the pot on the plate. Kung Fu is in the twinkling of an eye in this famous dish burned out. Edit Paragraph Detail Longjing Shrimp Tea has been used in cuisine for a long time. According to the Tang Tea Fugue, tea is "nourishing the essence of rice and vegetables, and attacking the stink of meat and food". Legend has it that in the late Qing Dynasty, Anhui chefs have been using "bird's tongue", "eagle's claw" and other tea leaves to fry river shrimp. Gourmet Gao Yang in the "ancient and modern food" has mentioned: "Weng Tong Kotewall created a Longjing shrimp, that is, the West Lake Longjing tea fried shrimp, really match with the Pengfang fish ("mountain home Qingsui" in the introduction of the famous dishes)."　Longjing shrimp is elegant and elegant, fresh and flavorful, and was soon accepted by Jiangnan diners. The dish has been popular in Hangzhou since the 1920s, and in the 1930s it was included in the recipes of the chefs in Changshu, and in 1956 it was one of the 36 famous Hangzhou dishes recognized by Zhejiang Province, and it was also on the menu of the banquet hosted by Premier Zhou in Hangzhou during the visit of U.S. President Richard Nixon to China in 1972.　　Making Longjing shrimp, the choice of tea is crucial. Hangzhou Longjing tea leaves are produced in the village of Longjing south of West Lake, known as "beautiful shape, color emerald, fragrance, taste mellow" four best, there are mainly "Lion Peak Longjing", "Meiwu Longjing" and "West Lake Longjing", "Longjing" and "West Lake Longjing". "West Lake Longjing" three varieties. Picking Longjing tea leaves is a delicate job and requires a lot of effort. Every year during the Qingming Festival, the tea picking girls are busy in the tea garden. Picking tea is very delicate, only pick a bud called "even heart", pick a bud and a leaf called "flag gun" (leaf like flag, bud like gun); a bud and two leaves of the first show called "bird tongue"; a bud of three leaves called "eagle tongue". three leaves called "eagle's claw". Longjing shrimp 5 Qing Lu Ziyun love brake Longjing tea, once said: "Longjing tea, the real sweet fragrance and not cleanse, sip the light, seemingly tasteless, after drinking, feel a kind of peace of gas, Mass fall between the teeth and cheeks, this tasteless taste, and even taste."　However, the production of Longjing shrimp this dish used in the shrimp should not be sloppy, it is appropriate to choose a large fresh river shrimp to peel. This peeling shrimp is actually a study, not the way, shrimp easy to break rotten. Early Yangzhou famous chef Mo Youcai method is worth learning. First shrimp head shell lift, and then the shrimp back shell removed, a handheld shrimp head, one hand to catch the shrimp tail, both hands to the middle of a squeeze, shrimp shells will naturally come off.　　Extruded shrimp Sheng small bamboo basket, and then put the water, with bamboo chopsticks in a clockwise direction, gently stirring, picking off the back of the shrimp dirt tendons, to be stirred and washed to the shrimp white, fished out and drained the bowl, put the refined salt and egg white, wait until the chopsticks stirred to viscous, add wet starch and monosodium glutamate mixing, and then stood for an hour so that the seasoning seeped into the shrimp inside. Another take 1 gram of Longjing new tea with boiling water 50 ml bubble (do not cover), put 1 minute and so the tea leaves slowly open stretch, decant 30 ml of tea, the rest of the tea and tea leaves are reserved.　　Slide the pan under the lard, burn until 40% hot, put the shrimp, and quickly with chopsticks scattered, until the shrimp is jade white, pour out the oil. dark onion stir-frying (this refers to a small amount of oil in the pot, first put the onion stir-fried flavor after picking off the onion, both to stay onion aroma and not see the onion of a method), and then into the shrimp, the tea together with the juice poured into the tea, in addition to cooking a little Shaoxing wine and seasoning, upside down for a few moments to the pot on the plate. Shrimp white, tea green, into the dish fragrant, people eat after a long memory.