Aftertaste Tea Shrimp

Name: Aftertaste Tea Shrimp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g prawn; 50g Biluochun; Some garlic; 2 pcs Red and green peppers; Some oil; Some Salt and pepper powder; Some black pepper powder; Some Soy sauce; Some salt

by parsley

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

One day when I bought shrimps and planned to bring them all boiled, I suddenly remembered a finger-sucking tea-flavored shrimp made with sugar and sugar, so I specially put 1/3 out of it in the freezer. Save this time to make tea-flavored shrimp.

The sugar prawns are arctic prawns, mine are ordinary grass prawns. She uses Tieguanyin for tea. My family only has Biluochun, and she has salt-baked powder in the seasoning, but I don't have it.

I was still worried when I was doing it, and worried that the taste would be greatly reduced if the materials were used differently. It turned out that the finished product tasted amazingly good. The fried shrimp was crispy and fragrant. One bite gave a faint tea fragrance. Even the tea leaves became very good for dinner. My husband chose the tea inside and even praised it. After eating for an hour, there is a tea fragrance in my mouth, which is endless aftertaste. "

Ingredients

Aftertaste Tea Shrimp

1. Defrost the shrimp at room temperature, wash and cut off the shrimp silk;

2. When the tea leaves are ready, wash off the dust with a little warm water.

3. Then pour into a large bowl of boiling water to fully soak the tea leaves;

4. After brewing the tea leaves, strain the water and set aside.

5. Boil water in the pot, add appropriate amount of salt, pour in the shrimp and cook until the shrimp is bent, then remove the cool water and filter the water;

6. Pour the seared shrimp into the tea water, soak for half an hour and then remove the water and dry it;

7. Boil the pot to dry, pour in twice the amount of oil than usual for cooking. When it is slightly smoked, pour in the shrimp and fry it until the color darkens, then pick it up, and fry again until the shrimp skin is crispy.

8. Leave the bottom oil in the pot, pour the tea leaves with squeezed water and stir fragrant until crispy;

9. Pour in green pepper diced and minced garlic and stir fragrant;

10. Pour in the fried shrimp, season with salt and pepper powder, black pepper powder and a few drops of light soy sauce.

Tips:
Soak the tea soup for a longer time, otherwise it won't be tasty enough.

The shrimp should be wiped dry before frying, otherwise the oil will splash when poured into the pan.

The fried tea leaves will be more fragrant if they are crushed into tea pieces. (I didn’t do my homework, and I didn’t pay attention to this detail, but slices of tea as a dish have another flavor.)