1. First peel the yellow prawns into shrimps. The so-called yellow prawns are the kind of yellow prawns often sold on the autumn market in Tianjin. They are aquaculture shrimps that are mixed with seawater and freshwater. They are especially suitable for making shrimps. If you find it troublesome, you can use it directly. Ready-made shrimp, but remove the shrimp thread.
2. Peeled shrimp
3. Rinse the Longjing tea with 80°C water. The amount of water should be just soaking the tea leaves.
4. The tea water is slightly cooler. When it is not hot, use a spoon to scoop the tea water and put it in the shrimps.
5. After the shrimps are soaked in the tea water evenly, add appropriate amount of salt, cooking wine and pepper. The pepper must be added sparingly, otherwise it will cover the tea aroma. After mixing well, let it stand for ten minutes to taste, control the moisture of the shrimps, and then add an appropriate amount starch.
6. Prepare the eggs and breadcrumbs when pickling the shrimps. You can use only the yolk if you don't use up one egg.
7. Heat the pan with cold oil, and when the oil is 60% of the temperature, paste the starch-coated shrimp with eggs, then paste the breadcrumbs, and fry in the oil over a medium-low heat.
8. Fry until golden brown and remove for later use.
9. After the shrimps are fried, use the remaining oil to deep-fry the soaked Longjing tea. After the tea is fragrant, it will be served. Then add the remaining breadcrumbs and stir-fry until golden brown.
10. When the breadcrumbs are golden brown, add tea and shrimps and stir fry.
11. Stir-fry and mix evenly for about half a minute to form a plate. Daddy Rabbit uses his iPad to take pictures while doing, so the photography skills are poor, so the spectators will just do it.
Tips:1. The oil temperature of fried shrimp must be well controlled, 60-80 degrees is the most suitable, only the shrimp fried at this temperature can be full and full;
2. When frying Longjing tea, do not bring water into the pot. Before entering the pot, squeeze the water and spread it out. The tea leaves must be poured into the pot from the edge of the pot. The excess will evaporate when the tea leaves fall. Of moisture
3. After frying the prawns, stir-fry the tea and breadcrumbs on a low fire to control the color at any time; after the prawns are returned to the pot, change to medium heat.
