Longjing Shrimp

Name: Longjing Shrimp
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g shrimp; 1g Longjing tea; Some Vegetable oil; 2g salt; 10g Egg white; 1/2 teaspoon starch

by Norwegian Red Food

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Longjing Shrimp is a famous dish in Zhejiang. It is cooked with fresh river prawns and Longjing tea, and finally decorated with soaked Longjing tea.
This dish looks like Xiaojiabiyu, delicate and elegant; it has a light taste, but it is delicious; the meat is firm and smooth; the fragrance of tea seems to be present and absent.
When you slowly taste it, you really feel that it is a kind of culture-food culture. According to legend, Hangzhou chefs were inspired by Su Dongpo's poem "Wang Jiangnan" "and try new tea with new fire, while poems and wine take advantage of the age", choose "green, fragrant, sweet and beautiful" Ming Dynasty Longjing new tea and fresh river prawns for cooking Made.
Therefore, the best choice for this dish is new tea picked before Qingming, which tastes best during Qingming season, with the breath of early spring.
The following preparation method is learned from the famous Zhejiang chef in Tiantian Food, and I think it can basically pass the test.
Ingredients: 200 grams of shrimp, 1 gram of Longjing tea, 10 grams of egg white, half a teaspoon of starch, 2 grams of salt

Ingredients

200g Shrimp
1g Longjing Tea
Some Vegetable Oil
2g Salt
10g Egg White
1/2 teaspoon Starch

Longjing Shrimp

1. Peel the shrimp, remove the shrimp thread, and soak in clean water for 30 minutes.

2. Then clean it again, control the water, add 1 gram of salt, and gently pinch to make the shrimp sticky.

3. Add a little egg white and continue to gently pinch to make the shrimp sticky. Note: 200 grams of shrimps use about one-third of the egg white.

4. Add about half a teaspoon of dried starch and continue to gently pinch to make the shrimp sticky.

5. Use 80 degrees hot water to make a cup of Longjing tea. When the tea leaves are brewed, filter out the tea for later use. Note: Do not make tea for too long, and do not stamp it, otherwise the tea leaves and tea soup will turn yellow.

6. Add a tablespoon of tea to the shrimps and continue to gently pinch to make the shrimps sticky.

7. Finally, add a little bit of oil and mix well, and the shrimps are ready to be marinated.
Note: The oil is used to make it easy to fry and spread.

8. Pour oil in the pan, when the oil temperature reaches 3-4%, add the marinated shrimps and fry them smoothly.
Note: Shrimp is completely immersed in oil to be jade white. The restaurant uses half a pot of oil, and the family uses less. It doesn't affect the taste, but it turns into a rosy red.

9. Slip-fried duan Sheng Sheng out of oil control.

10. Leave the bottom oil in the pot, pour half a cup of tea, add about 1 gram of salt to taste.

11. Slide the well-oiled shrimps, quickly stir and fry them, add a little bit of water starch and bright oil to the pan.
Note: There must not be too much water starch, otherwise it will become a paste.

12. Put it on a plate, add a few slices of soaked Longjing tea to decorate, and this Zhejiang famous dish is complete.

Tips:
1. Use 80 degrees hot water for making tea. Please don't cover it. After the tea leaves are brewed, filter out the tea for later use.
2. Gently grasp and pinch to make the shrimp sticky, so that the shrimp looks plump and the taste is smooth and firm.
3. When frying shrimps in the pan again, the action should be fast. Before out of the pan, add a little water starch according to the situation.