Lobwell shrimp is a famous Hangzhou dish with a strong local flavor. It is made of lobwell tea and shrimp before and after the Qingming Festival.
After cooking, shrimps are tender and tender, green tea, elegant color and delicious taste.
Tea has been in food for a long time. According to Tang's "tea Fu", tea is the essence of "nourishing vegetables and vegetables, attacking the smell of meat and food." According to legend, in the late Qing Dynasty, the chef in Anhui was already using the tea like "Spartan tongue" and "Eagle Claw" to stir fry the river shrimps.
Gourmet Gao Yang in "Ancient and Modern Food" mentioned: "Weng Tonghe created a lobwell shrimp, that is, the West Lake Longjing tea fried shrimp, really can match the shaded fish.
Legend has it that Hangzhou chefs, inspired by Su Dongpo's poem "Wangjiang Nan", "try new tea with new fire, and take advantage of the time of poetry and wine", chose the "green, fragrant, delicious, beautiful" pre-Ming Longjing new tea and fresh river shrimp.
Since the 1920s, lobwell shrimps have been popular among Hangzhou's families; in the 1930s, they were included in the menu by Changshu chefs; in 1956, lobwell shrimps were listed in Hangzhou's famous dishes; and during President Nixon's visit to China in 1972, Premier Zhou Enlai hosted a banquet in Hangzhou with the dish on his menu.
Cuisine selection is fine, tea with fresh Longjing tea before and after the Qingming dynasty, delicious flavor, taste fresh and tender, not astringent and not bitter; shrimp from the river shrimp, delicate and smooth, delicious flavor, shrimp meat is not bad, slightly biting. Fried * with pig oil, but not greasy.
After cooking, the dishes are elegant, shrimps tender and fragrant. The dishes are elegant in shape, light in color, white in shrimp, green in tea, clear in sauce, appetizing after eating, endless aftertaste.
According to legend, during a private visit to the south of the Yangtze River in the Qingming Dynasty, Qianlong took shelter from the rain in a village near Longjing and felt very good after drinking her new Longjing tea. After a rainy day, a pack of tea leaves. Late at night, he came to a small shop and ordered the fried shrimp. Do not want to take out the tea bags when the shop boy accidentally glimpsed a corner of the robe under plain clothes, hurried to report that the shop owner is cooking, the shop owner listened to a surprise, but the second child just handed over the bag of tea as spring onions into the pot, panicked out. Do not want Qianlong has not eaten vegetables, has smelled that unique fragrance, at present bright, clip a chopstick entrance, ah! Sweet fragrance is reduced to the cheek, and the air of Taihe haunts two cheeks. It is really tasteless. Repeatedly praised: "good food!" Good food! Longjing shrimps! " From then on to fame.
In 1972, when Premier Zhou Enlai accompanied US President Nixon to a restaurant outside West Lake Tower, the waiter served a dish of "shrimp crisp and tender, tea buds green and fragrant". After Nixon tasted it, he praised the world's famous Longjing shrimps.
Shrimp meat is rich in collagen, amino acids, calcium, phosphorus, iron and other minerals, tasty, nutritious; green tea contains a variety of vitamins, and has the function of softening blood vessels, reducing cholesterol, is a healthy food, very suitable for children and the elderly to eat.
In patients with asthma, eating shrimp can stimulate the throat and cause spasm of the trachea.
Patients with uterine fibroids can not eat shrimp, avoid aggravating the disease.
People who usually eat cold food and are prone to diarrhea and gastrointestinal sensitivity should eat less to avoid abdominal pain and diarrhea.
People suffering from gout, hyperuricemia and arthritis should not eat shrimp, because the purine is too high, easy to deposit uric acid crystals in the joint to aggravate the disease.
Some allergic people will have allergic symptoms of shrimp, such as red spots, knots and so on, it is best not to eat.
Shrimp meat and juice should not be eaten together, cause and effect juice containing more vitamin C, vitamin C is prone to excessive poisoning.
Soybean is rich in protein and helps digestion, but eating it with shrimps can cause indigestion and other symptoms.
600 grams of live shrimps, 5 grams of Longjing new tea, 1 eggs, 10 grams of starch, yellow rice wine and salt.
Stir-fried Shrimps with Longjing Tea Leaves
Longjing shrimps (3 sheets)
1. squeeze the shrimp out of the shrimp and rinse it repeatedly with water until it is dry and white.
2. in the dish, add salt and egg white, stir with chopsticks until sticky, add starch and marinate for 1 hours.
3. tea is boiled in boiling water and ready for use. Heat the pan and add the oil.
4. Use scallion saucepan, add shrimps, add rice wine, tea and tea, stir-fry quickly for half a minute.
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