Everything is difficult at the beginning, look up and eat first. Hello everyone I'm delusional eater. Taking advantage of the summer vacation, yesterday Xiaobian went to Hangzhou to play. I had the privilege of tasting West Lake Longjing tea once, and its "light and far,fragrant and clear" tea aroma was indeed unique, which made Xiaobian have a new understanding of tea. So Xiaobian brought some Longjing tea back, of course, not the special Grade Mingqian West Lake Longjing, that is too expensive. Today, I will bring a longjing shrimp that the Qianlong Emperor said was good. Longjing tea we have, what about shrimp? It is said that Longjing shrimp is best made with river shrimp shrimp. In order to ensure that the color is bright and the taste is fresh, the shrimp must be freshly peeled shrimp. Xiaobian specially braved the 37-degree sun and went to a vegetable market. Maybe I went too late and the big river prawns were sold out. In the end, I had no choice but to go to the supermarket to buy fresh river prawns. So let's start making this Longjing shrimp dish.
Let's first take a look at what ingredients Longjing shrimp need!
Longjing shrimp ingredients: Longjing tea, fresh river prawns, rice wine.
First, let's process the river prawns we just bought, and it is best to freeze them for an hour and a half before peeling the shrimp. After freezing, it is not only easy to peel, but also the shrimp that is peeled out is more complete. After washing the peeled shrimp, use kitchen paper to drain it. Add another spoonful of salt and stir by hand for about 5 minutes until the shrimp appear sticky. Then add an egg white and a few spoonfuls of corn starch, continue to stir for about 5 minutes, and hang the shrimp all evenly on the paste.
When the oil is hot for three minutes, pour in the shrimp with a good paste, this step is called sliding oil, that is, let the surface of the shrimp over the oil, but can not cook the shrimp too cooked. The oil can be filled in about 15 seconds. The shrimp that glides over the oil will tighten the Q bullet even more. Put the shrimp aside to control the oil, and after controlling the oil, you will start preparing longjing tea.
Longjing tea is best brewed with the water of the Tiger Run Spring by the West Lake, but this seems unrealistic. So Xiaobian used boiled water to soak, I think the taste should not be much worse. If you brew tea, this side directly adopts the cold brewing method, so that the brewed Longjing tea is not only tender and green and bright, the tea aroma is mellow and long, and there will be no bitter taste. In this way, Longjing tea is brewed and prepared first.
Add a little oil to the pan and add the shrimp with the oil in place. Add a little yellow wine, and the freshly brewed Longjing tea, stir-fry for more than ten seconds, and then you can put it on the plate. Is it so simple, this is the first of the 36 legendary famous dishes in Hangzhou, and the Longjing shrimp that has also entered the imperial palace to become a royal dish and has entertained foreign guests at state banquets.
Of course, this dish is opened correctly, and when you eat it, you must accompany it with a cup of authentic Mingqian like Longjing. However, the home-style Longjing shrimp, the fresh and tender jade white shrimp and the tea aroma just blend, the overall fresh and soft, the color is elegant, one into the throat, the lips and teeth remain fragrant. The key method is not difficult, Xiaobian's approach will certainly not be an authentic approach, after all, the authentic Longjing shrimp is just the ingredients to scare people to death, Xiaobian to the small partners recommended is a home-made method, if you are interested, try it, the above is Xiaobian's sharing today, thank you for watching.