Longjing Shrimp

Longjing Shrimp

by Seafood Bazhen AX3k6

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

In the previous few weeks, when I introduced the tea shrimp, I mentioned this representative of Hangzhou cuisine. Although the shrimp is also used in the dish, the finished products presented by the two are completely different, and they can also reflect the regional characteristics. The light and elegant, delicious and clear Longjing Shrimp is like a gentle Jiangnan woman, and the entrance seems to be in spring. "

Ingredients

Longjing Shrimp

1. Brew a cup of Longjing tea with boiling water in advance.

Longjing Shrimp recipe

2. Clean and process the live shrimp, you need to head, peel and remove the shrimp line. My choice here is Minzheng white shrimp, which has been processed.

Longjing Shrimp recipe

3. Add egg white, starch, cooking wine, and salt to the processed shrimps, mix them thoroughly, make the paste evenly, and then put them in the refrigerator for 20 minutes.

Longjing Shrimp recipe

4. Pour the oil in the pot and heat it to 50% or 60% of the heat, pour in the shrimp and pass the oil, and then remove it quickly after the color changes.

Longjing Shrimp recipe

5. Leave a small part of the oil, pour the oiled shrimps, add a small amount of tea water, stir fry to make the shrimps tasteful, and add a small amount of water starch to make the shrimps more shiny.

Longjing Shrimp recipe

6. Stir-fry until the juice is collected, then it can be out of the pot, and sprinkle some soaked tea leaves to decorate after serving.

Longjing Shrimp recipe

Tips:

1. When the oil is over, you can use your hand to feel the hot air above to judge the oil temperature.
2. When thickening, the tea and water starch should not be too much, so as to avoid the long time to collect the juice and the shrimp will be old, or the juice will be too much after the dish is completed.

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