Four Processes of Simmering, Deep-frying and Frying to Create A European Cup of Finger-sucking Snacks-finger-sucking Arctic Shrimp with Tea

Name: Four Processes of Simmering, Deep-frying and Frying to Create A European Cup of Finger-sucking Snacks-finger-sucking Arctic Shrimp with Tea
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wild Arctic Shrimp; 20g Tieguanyin; Some Salt and pepper powder; Some Salt Baked Flour; Some olive oil

by Powder gummy candy

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Time flies, and another four years have passed. In the "Europe Cup" four years ago, drinking beer and tasting side dishes with my husband and friends, witnessed the shocking blow of the golden boy Torres and the final summit of Spain. Who will be the winner of the "European Cup" four years later? The "European Cup" will always be the stage for the birth of miracles. No one will know what will happen in the next second. Let us wait and see.
Speaking of football matches, I don’t understand very well, and I don’t know a few stars, but I like to join in the fun with my husband and friends. With the limelight of the European Cup, I can find an excuse to drink cold beer, find a reason to cheer loudly, and be brazen Eating high-calorie side dishes, feeling this process of enthusiastic participation of the whole people.
In this four-year rich feast, a refreshing and eye-catching appetizer that can replenish the body's energy for staying up all night is dedicated to sucking finger tea fragrant Arctic shrimp.

Tea-flavored shrimp, as the name suggests, is tea and shrimp. The prawns are fresh and crispy, and absorb the delicate fragrance of Tieguanyin, making the whole dish full of tea flavor without greasiness. The caffeine in tea has a refreshing effect, and nutrient-rich shrimp can replenish energy for the body that stays up all night. "European Cup" we must not only play crazy, but also pay attention to the adjustment of the body.
The method of tea-flavored shrimp is complicated, but to make delicious finger-sucking tea-flavored shrimp, the following four processes must be mastered:
Boil: After the shrimp is thawed, the shrimp shall be boiled in water.
Soak: Then put it in the tea soup and soak for 30 minutes.
Frying: Put the shrimp in boiling oil and fry until the skin is crispy.
Stir-fry: Put the tea leaves and seasonings in a wok on a medium-low heat and stir fry to create a fragrance.
As long as these four processes are mastered, I can guarantee that the tea-flavored shrimp will never lose to any star-rated hotel, and that everyone who has eaten the tea-flavored shrimp can't help but fall in love with its deliciousness and can't help but suck your fingers. Aftertaste.

During the production process, I found that this dish is very suitable for cooking with frozen sea prawns. This time I chose Canadian wild arctic prawns.
Canadian Arctic Shrimp grows in 100% natural, non-polluted waters. The meat is tight and has a sweet taste, but the frozen shrimp meat is not as good as fresh shrimp. This shortcoming is avoided by cooking tea-flavored shrimp with Canadian wild arctic shrimp.
After soaking in the tea soup, it not only adds the refreshing fragrance of the tea leaves, but also fills the water in the shrimp meat and makes the taste more fresh and sweet. Even if you fry over the heat, the shrimp meat still retains sufficient moisture. Even a novice in the kitchen, who has no experience in the frying process, will not affect the taste due to the loss of moisture in the shrimp meat due to over-frying. This dish is definitely competent for the novice in the kitchen. "

Ingredients

Four Processes of Simmering, Deep-frying and Frying to Create A European Cup of Finger-sucking Snacks-finger-sucking Arctic Shrimp with Tea

1. Prepare wild arctic shrimp, Tieguanyin, salt and pepper powder, and salt baking powder.

Four Processes of Simmering, Deep-frying and Frying to Create A European Cup of Finger-sucking Snacks-finger-sucking Arctic Shrimp with Tea recipe

2. Pour Tieguanyin into a little boiling water to wash away the dust, pour out the water, pour it into boiling water again, and make tea soup.

3. Take out the brewed tea leaves and use kitchen paper to absorb the water for later use (leave the tea soup, don’t pour it out).

4. Take the Arctic shrimp out of the freezer compartment of the refrigerator, then move it to the freezer compartment of the refrigerator for natural defrosting, then wash and drain the water.

5. Put 1 teaspoon of salt into the boiling pot.

6. Bring to a boil, add the Arctic shrimp to boiling water, cook until the shrimp is bent, pick up and let cool and drain the water.

7. Put the boiled Arctic shrimp into the tea soup and soak for 30 minutes.

8. Then remove the tea soup and use kitchen paper to soak up the water.

9. Add olive oil in another pot.

10. When it is 50% hot, the tea leaves are soaked up.

11. Fry until crispy and take it out. Use a kitchen utensil to absorb the oil (fried crispy tea leaves can be partly crushed, and crushed tea wrapped in shrimp tastes better).

12. When the oil is heated to 60% hot, add the Arctic prawns that have been simmered in the water to absorb the moisture, fry them until they are seventy-eight mature, and remove them, then continue to heat the oil to eighty-nine degrees of maturity, then add the Arctic prawns and deep-fry them until they are crispy. .

13. Remove the fried Arctic prawns and use kitchen paper to absorb the oil.

14. Put the fried Arctic prawns and tea leaves in a low heat in a wok, and then add salt and pepper powder.

15. Then add salt baking powder.

16. Mix well and stir fry for a while, fry the aroma.

Tips:
1. Tieguanyin is the best choice for making tea-flavored shrimp. Tieguanyin combines the production methods of green tea and black tea. It has the strong flavor of black tea and the fragrance of green tea. It is the best match with shrimp.

2. The tea leaves must be brewed with hot water to infuse the aroma.

3. Add some salt when boiling the water to make the shrimp taste fresher and sweeter.

4. Soak the boiled Arctic shrimp in the tea soup for 30 minutes to taste.

5. Be sure to absorb the moisture on the surface of the shrimp and tea, otherwise it will be easy to splash oil.

6. Fry the fragrant Arctic prawns with 60% of the heat first, and then use 80% or 90% of the hot oil until the shrimps are crispy, so that they are crispy on the outside and tender on the inside.

7. The ratio of salt and pepper powder to salt-baked powder is 2:1. It is not easy to put too much salt-baked powder, which will cover up the fragrance of tea-flavored shrimp.