【zhejiang Cuisine】——hangbang Representative Dish "longjing Shrimp"

【zhejiang Cuisine】——hangbang Representative Dish "longjing Shrimp"

1. Pour the tea leaves into a bowl and brew the tea leaves with warm water for later use.

2. Put 1 gram of baking soda into the shrimps that have been washed with shrimp intestines. Grab them with your hands and marinate for 30 minutes.

3. Blend a bowl of gorgon, add chopped green onion, ginger, salt, monosodium glutamate and sugar in the bowl, and sprinkle a little pepper.

4. Add a few drops of Shao wine and scoop a tablespoon of Longjing tea.

5. Scoop in an appropriate amount of wet starch and stir well for later use.

6. Rinse the shrimp marinated in soda with water.

7. The shrimps begin to be starched; first sprinkle a little salt, then a little pepper, add a few drops of Shao wine, add an appropriate amount of water and starch repeatedly to mix well.

8. Pour the soaked tea leaves into a pot and bring to a boil.

9. Pour in the cooked shrimp and blanch it. After the shrimp is put in the pot, do not move it. Stop for 3-5 seconds and stir to disperse.

10. Discolor the shrimp and remove it.

11. Put a little oil on the stir-fry spoon and heat up, quickly pour in the shrimp and fry it, cook in an appropriate bowl of gorgon, stir-fry well, and the gorgon juice will gelatinize and then be out of the pan.

12. Buckle the pre-soaked tea leaves in the glass together with the tea water in the plate and place them in the middle of the plate.

13. Place shrimps on the periphery of the glass, and the dish is finished.

Tips:

The characteristics of this dish: the unique display, the fragrance of tea, watch the top fragrant tea, and taste the delicious freshness of the lake.



Tips;

1. To make this dish, it is best to use freshwater prawns. Generally, in Hangzhou, green prawns from West Lake were used in the past, and some people send them to major restaurants every day. Now West Lake is banned, but freshwater lake prawns are generally selected, and most of them are supplied by Taihu Lake and other places.

2. Shrimp marinated with a little soda will have a sensory feel, the color will be more gorgeous, and the taste and taste will be better.

3. This dish is a stir-fried dish, so the action must be fast. The color of the dish should be non-sticky and non-sticky, and the grains should be refreshing.

4. It is best to choose the best Yuqian or Mingqian Longjing. The Longjing tea picked at this time, after frying, will be green in color, with regular leaves, smooth and shiny, with a fresh and fragrant smell, which is the most superior.

5. When using a glass to decorate, you must first buckle the plate on the glass and then turn over, so that the water will not leak, and the faint tea fragrance will give people a pleasing feeling through thermal expansion and contraction, which can make people appreciate it more. This dish is a seasonal dish made with the best Longjing tea.



This Zhejiang dish "Longjing Shrimp" with a large stir-fry spoon is ready. This dish is light and fragrant, tasteful and unique, Shino, appreciate the beauty of West Lake and taste the freshness of the lake in the water! For your reference!