Hairy Shrimp

Name: Hairy Shrimp
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g tea; 200g shrimp; 2g Dry starch; 1g pepper; 1g salt; 10g Rice wine

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

To lose weight, you must also eat meat, so that you can lose weight without suffering, but if you want to eat meat, you must not choose fat meat, then shrimp is the best choice. Today, we used shrimp to make a special dish of our Henan: Maojian shrimp.
Xinyang is an area rich in tea in Henan, and Xinyang Maojian tea is very famous. Then the use of tea as a dish is also a local characteristic. Maojian shrimp is one of them. Different from Longjing shrimps, Maojian shrimps need to stir-fry the tea. Although the tea will lose its color and even the color of the shrimps is not good enough, after frying, the aroma of the tea is fully forced out and blended into the shrimps. It smells of tea, and the effect of removing fishy is also very good. The prawns I made today are good at heat. The prawns are very fresh and tender, but the temperature of the oil is too low when the oil is pulled, and the appearance of the prawns is not good. Continue to work hard next time!

Ingredients

5g Tea
200g Shrimp
2g Dry Starch
1g Pepper
1g Salt
10g Rice Wine

Hairy Shrimp

1. Peel the shrimps, remove their heads, and take the shrimps. Choose a larger shrimp, otherwise the shrimps are too small and they are not delicious, haha

2. Cut the knife from the back, cut into 1/3, and then pick out the back shrimp thread

3. Not only the shrimp thread on the back, but also the black thread on the abdomen must be picked out. The prawns I bought are bigger, but the ones I took out are bigger

4. Wash the processed shrimp with clean water, then control the water, and use kitchen paper or a clean rag to dry the surface moisture

5. Add a pinch of salt and pepper

6. Grab and mix evenly and marinate for 10 minutes

7. If there is water after marinating, control the water and add a little dry starch to mix evenly

8. Pour in a little oil and stir evenly so that the shrimps will not stick when the oil is over. Leave it for another 15 minutes to allow it to regain its elasticity

9. Leave it for another 15 minutes to allow it to regain its elasticity

10. The oil temperature is 30% hot, pull the oil quickly, let the shrimps shape

11. Make a cup of Maojian tea when processing the shrimp

12. Put a little oil in the pot, take out the soaked tea leaves and squeeze them dry, and fry them in the pot

13. Strained shrimp

14. After the tea leaves are fry the aroma, add the shrimps and cook while the rice wine is hot to remove the fishy

15. Then pour the tea water into about 30 grams

16. Stir fry a little to get out of the pot

Tips:
After the shrimp is put in the pot, the rice wine should be cooked first, and then the tea should be added, so that the fishy effect will be removed and the shrimp will be tender.