Four processes of burning, dipping, frying and frying to create the European Cup finger sucking food and wine -- finger sucking tea flavor Arctic shrimp

Four processes of burning, dipping, frying and frying to create the European Cup finger sucking food and wine -- finger sucking tea flavor Arctic shrimp

Introduction:

"Time flies. Another four years have passed. In the "European Cup" four years ago, I drank beer and tasted small dishes with my husband and friends, witnessing golden boy Torres's amazing strike and Spain's final summit. Who will spend the "European Cup" four years later? "European Cup" is always a stage for miracles. No one will know what will happen next second. Let's wait and see. When it comes to football matches, I don't understand them very well, and I don't know many stars, but I like to join in the fun with my husband and friends. In the spotlight of the European Cup, I find an excuse to drink ice beer, find a reason to cheer loudly, and eat high calorie dishes recklessly. I feel the process of enthusiastic participation of the whole people. In this once-in-a-quarter feast, we offer a refreshing and eye-catching dish, which can replenish energy for staying up late. Tea shrimp, as the name suggests, is tea and shrimp. Shrimp fresh crisp, and absorbed the fragrance of Tie Guanyin, make the whole dish taste full of tea, and no greasy feeling, people can't help eating, people can't help sucking aftertaste. The caffeine in tea has the effect of refreshing and refreshing, and the nutrient rich shrimp can supplement energy for staying up late. "European Cup" we have to play crazy, but also pay attention to the regulation of the body. The method of tea flavor prawns is complicated, but to make delicious tea flavor prawns, we must master the following four processes: Burning: after thawing, the prawns must be boiled first. Soak: then put in the tea soup and soak for 30 minutes. Deep fried: deep fry the shrimp in boiling oil until the skin is crisp. Stir fry: and then with tea, seasoning into the frying pan, small fire stir fry out fragrance. As long as we master these four processes, I can guarantee that the tea flavored shrimp will never be inferior to any star hotel. I can guarantee that everyone who has eaten tea flavored shrimp can't help falling in love with its delicacy and can't help sucking the aftertaste. In the process of making, I found that this dish is very suitable for cooking with frozen sea shrimp. This time, I chose wild Arctic shrimp from Canada. Canadian Arctic prawns grow in 100% natural and pollution-free waters. The meat is compact and tastes fresh and sweet, but the frozen prawns have less water than fresh prawns. This shortcoming can be avoided by cooking tea flavored prawns with wild Arctic prawns from Canada. After soaking in the tea soup, it not only adds the fragrance of tea, but also makes the shrimp full of water and tastes more fresh and sweet. Even if you fry too much, the shrimp still has enough water. Even if a novice in the kitchen has no experience in the frying process, it will not affect the taste of shrimp due to the loss of water due to the excessive heat. This dish is absolutely competent for novices in the kitchen. "

Production steps:

Step 1: prepare the wild Arctic shrimp, Tie Guanyin, salt and pepper powder and salt baked powder.

Step 2: pour Tie Guanyin into a little boiling water to wash away the floating dust, pour out the water, and then rush into the boiling water again to make tea soup.

Step 3: take out the brewed tea and use kitchen paper to absorb the water for standby (leave the tea soup, don't pour it out).

Step 4: take the Arctic shrimp out of the refrigerator freezer, then move it to the refrigerator freezer for natural thawing, and then wash and drain the water.

Step 5: put 1 teaspoon salt into the water.

Step 6: bring to a boil, add the Arctic prawns to the boiling water, cook until the prawns are bent, remove and cool, then drain the water.

Step 7: put the boiled Arctic shrimp into the tea soup and soak for 30 minutes.

Step 8: then take out the tea soup and dry it with kitchen paper.

Step 9: add olive oil in another pan.

Step 10: when it's 50% hot, drain the tea.

Step 11: fry until crisp, take out, and use the kitchen to absorb the oil (part of the fried crisp tea can be crushed, and the taste of the tea wrapped in shrimp is better).

Step 12: when the oil is heated to 60% heat, fry the shrimps until they are seven years old, then heat the oil until they are eight or nine years old, and then fry the shrimps until they are crisp.

Step 13: take out the fried Arctic shrimp and drain the oil with kitchen paper.

Step 14: put the deep fried prawns and tea in the wok over low heat, and then add the salt and pepper powder.

Step 15: add salt baking powder.

Step 16: mix well, stir fry for a while, stir fry the fragrance.

Materials required:

Wild Arctic shrimp: 500g

Tie Guanyin: 20g

Salt and pepper powder: right amount

Salt baking powder: right amount

Olive oil: right amount

Notes: 1. Tieguanyin is the best choice for making tea flavored shrimp. Tieguanyin combines the processing methods of green tea and black tea. It has both the strong taste of black tea and the delicate fragrance of green tea. It matches shrimp best. 2. Tea needs hot water to make tea soup before it can produce fragrance. 3. When the Arctic shrimp is boiled, add some salt to make it taste fresh and sweet. 4. Scalded Arctic prawns are soaked in tea for 30 minutes to taste. 5. Be sure to absorb the water on the surface of shrimp and tea, or it will splash oil easily. 6. First, deep fry the Arctic shrimp with 60% hot oil, and then deep fry the shrimp with 89% hot oil until the skin is crisp, so as to make it crisp outside and tender inside. 7. The ratio of salt and pepper powder to salt baked powder is 2:1. Salt baked powder is not easy to put too much, which will cover up the flavor of tea flavored shrimp.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: other