Stir-fried Shrimps with Longjing Tea Leaves

Methods of Longjing shrimp:

Raw materials for making Longjing shrimp:

1000 grams of live river shrimp, 1.5 grams of Longjing new tea, 1 egg, 1.5 grams of Shaojiu and 3 grams of refined salt. 5 g monosodium glutamate, 40 g starch, 1000 g cooked lard (about 75 g consumption).

Processing steps of Longjing shrimp:

1. Shell the shrimps, squeeze out the shrimps, change the water and wash them again. Wash the shrimps three times in this way. Take out the shrimps, drain the water (or use a clean dry towel to absorb water), put them into a bowl, add salt, monosodium glutamate and egg white, stir them with chopsticks until they are sticky, and then add dry starch to mix and size.

2. Take a tea cup, put on the tea, soak it with 50g boiling water (do not cover it), leave it for 1 minute, filter out 40g tea juice, and leave the remaining tea and juice for use.

3. Heat up the frying pan, add the lard in a greasy pan, and heat it to 45%. Add the shrimps and quickly spread them with chopsticks. Take them out about 15 seconds later, and pour in a colander to drain the oil.

4. Put a little oil in the frying pan on the fire, pour the shrimps into the pan, quickly pour in the tea and tea juice, cook the wine, add salt and monosodium glutamate, stir fry a few times, and then put them out of the pan.

The characteristics of Longjing shrimp are as follows

The color is white and green, the tea is fragrant, the shrimp is fresh and tender, and the taste is unique.

To make Longjing shrimp, we should pay attention to:

Fresh river shrimp should be used as raw material, frozen shrimp and sea shrimp are not suitable for cooking. Shrimp should be cooked in warm oil to keep its color, white and tender. After tea is slightly soaked in boiling water, stir fry the shrimp in the pan for a few times. Don't cook for a long time.

Stir-fried Shrimps with Longjing Tea Leaves

Longjing shrimp is a famous dish in Hangzhou with strong local flavor, which is named after the selection of Longjing tea before and after Qingming Festival and the production of shrimp.

As a dish, the shrimp is white and tender, the tea is green, the color is elegant, and the taste is delicious.

History of dishes

Tea has been used as food since ancient times. According to the Tang Dynasty "tea Fu", tea is "nourishing the essence of rice and vegetables, attacking the greasy smell of meat".

According to legend, chefs in Anhui Province in the late Qing Dynasty were already frying river shrimp with tea such as "sparrow tongue" and "Eagle Claw".

Gao Yang, a gourmet, once mentioned: "Weng Tonghe created a fried shrimp with Longjing tea, which can match Pengfang fish."

It is said that Hangzhou chefs, inspired by Su Dongpo's poem "looking south of the Yangtze River" and "testing new tea with new fire, taking advantage of the time of poetry and wine", choose Longjing new tea and Xianhe shrimp which are "green in color, fragrant, sweet in taste and beautiful in shape".

Since the 1920s, Longjing shrimp has been popular in Hangzhou people's families; in the 1930s, Changshu chefs listed it in the menu; in 1956, Longjing shrimp ranked among Hangzhou's famous dishes; in 1972, when US President Nixon visited China, Premier Zhou Enlai hosted a banquet in Hangzhou, and this dish was on the menu.

Dish making

Production method

Practice 1

Ingredients

Live river shrimp 600 grams, Longjing new tea 5 grams, egg 1, starch 10 grams, rice wine, salt amount.

step

1. Extrude the shrimp meat, wash it repeatedly with clean water until it is white, and drain the water.

2. Put salt and egg white into the dish, stir with chopsticks until sticky, add starch and marinate for 1 hour.

3. Soak the tea in boiling water for standby. Heat the oil in the pan, slide the shrimps and remove.

4. Stir fry the shrimps in the scallion pan, then add yellow rice wine, tea and tea, stir fry quickly for half a minute.

 

Practice 2

Ingredients

Fresh shrimp, Longjing new tea or fresh tea, egg, monosodium glutamate, Shaojiu, refined salt, cooked lard.

step

1. Rinse the shrimps repeatedly with clean water, put them into a bowl, add salt and egg white, stir them gently with chopsticks until they are sticky, add wet starch, add monosodium glutamate, stir them, and let them stand to make the shrimps taste good.

2. Brew Longjing tea with boiling water, pour out part of the tea soup after 1 minute, and leave the tea and the remaining tea soup for use.

3. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimps into the oil pan and quickly spread them with chopsticks. When the shrimp is jade white, remove the lard. Pour the shrimps into the oil pan, pour in the remaining tea and tea soup, then cook in Shaojiu, stir fry for several times, and load the pan.

 

Practice 3

Ingredients

1000 grams of live river shrimp, 1.5 grams of Longjing new tea, 1 egg, 1.5 grams of Shaojiu, 3 grams of refined salt, 2.5 grams of monosodium glutamate, 40 grams of starch, 1000 grams of cooked lard (about 75 grams).

step

1. Shell the shrimps, squeeze out the shrimps, change the water and wash them again. Wash the shrimp three times in this way. Take out the white shrimp. Drain the water and put it into a bowl. Add salt, monosodium glutamate and egg white. Stir with chopsticks until sticky. Add dry starch to mix and size. 2. Take a tea cup, put on the tea, soak it with 50 grams of boiling water for 1 minute, and filter out 40 grams of tea juice. The remaining tea and juice are ready for use. 3. Heat up the frying pan, add the lard in a greasy pan, and heat it to 45%. Add the shrimps and quickly spread them with chopsticks. Take them out about 15 seconds later, and pour in a colander to drain the oil. 4. Put a little oil in the frying pan on the fire, pour the shrimps into the pan, quickly pour in the tea and tea juice, cook the wine, add salt and monosodium glutamate, stir fry a few times, and then put them out of the pan.

 

Practice 4

Ingredients

Shrimp, raw meal, salt, yellow rice wine, Longjing tea, etc.

step

1. Wash the live shrimps and freeze them in the refrigerator for an hour. When the shrimps become hard, take them out, remove the head, hold the tail, squeeze out the shrimps, and pick out the intestines with toothpick.

2. Marinate the shrimps with cornmeal, salt and a little yellow rice wine soaked with ginger and onion for about half an hour.

3. To make Longjing tea, usually the amount of a cup of tea is about 4G, and the water is about 150ml.

4. Heat the oil in the oil pan, add shrimps and lubricating oil, and disperse them.

5. Pour out the excess oil, add 1 / 3 of the tea juice and half of the tea, stir fry a few times, splash a few drops of yellow rice wine, and dry with water.

 

Practice 5

Ingredients

160g shrimp, 3G Longjing tea, 2G salt, 13ml egg white, 35ml vegetable oil, 5ml Lake powder.

step

1. Soak the shrimps in clean water for 3 hours, and then rinse them with running water. After washing, remove the water, drain it, put it into a bowl, and add salt and egg white.

2. Stir until the shrimps are sticky, add wet starch and marinate for 1 hour.

3. Soak Longjing tea in boiling water for use.

4. Pour oil into the pot and heat it to 40%.

5. Put the shrimps in a quick skillet and take them out. Pour out some oil and leave some bottom oil in the skillet.

6. Add shrimps, tea and tea, stir fry quickly for a few seconds, then take out the pot and serve.

 

Practice 6

Ingredients

200g shrimp, 10g tea, 4G soda powder, 10g alkali, 2G monosodium glutamate, 3G salt, 3G starch (PEA), 40g egg white, 50g vegetable oil, and appropriate amount of Hericium erinaceus.

step

1. Remove the shrimp, squeeze out the shrimp meat, put it into a small bamboo basket, stir and wash the shrimp with clean water repeatedly until it is white, put it into a bowl, put in refined salt and egg white, stir with chopsticks until it is sticky, add wet starch and monosodium glutamate, mix well, and place for one hour, so that the seasoning can penetrate into the shrimp and wait for use.

2. Soak the new Longjing tea in 50ml boiling water (do not cover it), let it stand for one minute, decant 30ml tea juice, and leave the remaining tea and juice for use.

3. Cut asparagus into sections, cut carrots into small pieces and cook them in boiling water. Drain.

4. Wash Hericium erinaceus and divide it into small pieces by hand. Also put ginger, salt in the water slightly boiled until soft, remove and drain.

5. Heat the frying pan over medium heat, slide the pan and add salad oil. When the temperature is about 130 ℃, add the shrimps and quickly spread them with chopsticks. When the shrimps are jade white, pour in a colander to drain the oil.

6. Pour the shrimps into the pot, quickly pour in the tea and juice, cook in the wine, pour in the freshly drained asparagus, stir fry the Hericium erinaceus for a while, pour in the thin sauce, and then put it out of the pot.

 

Practice 7

Ingredients

Shrimp, tea, salt, egg white, starch, onion, rice wine, etc.

step

1. Wash the shrimp and marinate it with salt, egg white and starch.

2. After the tea is boiled, reserve the tea and some tea soup.

3. First use warm pig oil to smooth the shrimps, then take them out, then use scallion to fry them in a pan, add shrimps, tea (with tea soup) and yellow rice wine, stir fry them quickly and thicken them with a spoon.

 

practice