Zhejiang Famous Dish---longjing Shrimp
1.
Prepare materials.
2.
Prepare the seasoning.
3.
Rinse the shrimps several times with clean water, and cut the back to remove the shrimp threads.
4.
Put the salted cooking wine and egg white on the plate and marinate for 10 minutes first.
5.
Then add cornstarch and grab it with your hands to make the paste evenly.
6.
Pour 5 tablespoons of oil into the pot, add the chopped green onion, ginger and garlic and sauté until fragrant.
7.
Pour the prawns into the oil, and the prawns will be bent out.
8.
Soak Longjing tea leaves in boiling water for 1 minute.
9.
Separate tea and tea leaves.
10.
Leave the bottom oil in the pot, pour the shrimps, stir fry, and add an appropriate amount of tea.
11.
Add 1 scoop of steamed fish soy sauce and cooking wine.
12.
Then pour in the tea leaves and stir fry, thicken the water starch, out of the pot, and pour sesame oil on it.
13.
Finished product. . .
Tips:
PS:
1. Grab and mix the shrimp with salt to promote dehydration of the shrimp. In addition to seasoning, it can also make the shrimp firmer and more elastic.
2. After the fresh shrimps are peeled, they should be rinsed in clean water several times to make the fried shrimps whitish and white.
3. Longjing should not be soaked for a long time, it will lose the fragrance of the tea itself. After making Longjing shrimp, the tea will be bland and tasteless.
4. To make the shrimp fresh and tender, in addition to marinating with egg white cornstarch, it should not be too long for oily stir-frying, otherwise the shrimp will be too old.
5. Steamed fish soy sauce is to enhance the color and flavor. If you put too much salt in the previous marinating, don't add it, otherwise it will be too salty.
