[ Medium]
《Seafood Dishes》
Longjing shrimp this dish, at the beginning, was really because it was to eliminate the Mingqian Longjing tea that could not be drunk this year... Seeing that next year is almost on, my stomach and green tea have a bad relationship, and when I don't see oil and meat, water and fire are intolerable.
Fortunately, a few years ago, I received a copy of 1986 'Seafood Dishes', 1 edition and 1 print. The Longjing shrimp recipe mentioned in it is delicious, and it just killed my Longjing. According to the habits of Jiangnan's mother, the shrimp inside should be small river shrimp, not peeled with bare hands, not delicious, and the strong twisted melon is sweet.
This was originally a particularly extravagant dish, with only the edible grade of Mingqian Longjing being the youngest, just like the seasonal river prawns.
The leaves of Longjing stretch out in the turquoise water, returning to the role of the dish like "vegetables", washing away the tea we worry about, leaving only the fragrance. And in November and February, the fingertips tore off the transparent shell of the Taihu Lake River a slippery pot quickly stir-fried, less is a delicacy. If you use tea after the valley rain, you can only get rid of the tea soup, slightly marinate the dried shrimp, and finally the leaves are slightly turned before the pot is turned, only for decoration. Otherwise, once the bitter taste of tea comes out, it is necessary to "fight" with the tenderness of the shrimp.
Legend has it that the origin of this dish is that when the Qianlong Emperor of the Qing Dynasty went down to Jiangnan, he specially went to the Hugong Temple of Hangzhou Shifeng to drink Longjing tea, and because he was satisfied, he sealed the eighteen tea trees in front of the temple as "imperial tea".
Subsequently, he brought the tea back to the palace, the imperial chef is a Dongpo fan, one day when frying "jade white shrimp", inspired by Su Dongpo's "Wangjiangnan" in "Hugh thinks of the homeland of the deceased, and will try new tea with new fire, poetry and wine to take advantage of the years". In the cooking technology, it is bold and innovative, and it is cooked with mingqian Longjing new tea and fresh river shrimp that are known for its "green color, fragrant, sweet taste and beautiful shape".
Unexpectedly, in the end, it was actually successful, the dish was white in color, the tea aroma was fragrant, it was a must in Hangzhou cuisine, it became a famous dish, and it has been handed down so far, and xia Yuhe has not eaten it.
The season of small river shrimp is short and beautiful, and it can also be replaced by giant river prawns.
Video loading...
Then learn to make this "accidental" Hangzhou famous dish with your mother-in-law today!
The godmother asked
How do you like to eat shrimp ?
"Romantic,
It's a waste of time eating slowly.
Waste time drinking tea slowly,
Waste time walking slowly,
Waste time getting older. ”
--Lin Qingxuan
Food Bless You！
Consultant of China International Food Expo
Producer of "The Table of Gods"