Longjing Shrimp
1.
Prepare tea and shrimp
2.
Use a toothpick to pick up the shrimp thread and wash it to absorb the moisture
3.
Add 2 grams of salt, 15 grams of cooking wine, and a tablespoon of cornstarch, then put it in the refrigerator for 2 hours
4.
Put the tea leaves into a bowl and pour into 150 grams of 80 degrees boiling water, soak for 3 minutes, drain the tea for later use
5.
Add a tablespoon of cornstarch, 2g of salt and 2g of chicken powder to the tea and mix well
6.
Hot pot pour oil
7.
Heat the oil for 5 minutes, pick up the shrimps, add them to the pan and stir-fry the shrimps to change their color.
8.
Save the base oil and pour the adjusted tea soup into a high heat to boil
9.
Pour the shrimp into the boil again and turn off the heat to get out of the pan
10.
Put it in a pre-decorated pot, add the brewed tea leaves, and you can serve
Tips:
1. The taste of the shrimp in this dish depends on the quality of the shrimp. The sizing will be stored in the refrigerator for 2 hours to make the shrimp have a better taste after expansion.
2. The lubricating oil should move fast, so as not to affect the taste.
