Longjing Shrimp

Overview

I mentioned this representative dish of Hangzhou cuisine when I introduced tea-leaf shrimp a few weeks ago. Although they both use shrimp and tea, the finished products presented by the two are completely different, and they can also reflect the regional characteristics. The Longjing Shrimp, with its elegant color and delicious taste, is very much like a gentle Jiangnan woman. When you eat it, you feel like you are in spring.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• egg white
• longjing tea
• minzheng white shrimp
• oil
• starch
• salt

Ingredients

Steps

1. 1 Prepare a cup of Longjing tea with boiling water in advance and set aside.

   

2. 2 To clean and handle live shrimp, you need to remove heads, shells, and devein. What I chose here is Minzheng white shrimp, which has been processed.

   

3. 3 Add egg white, starch, cooking wine, and salt to the processed shrimps, mix thoroughly to make the batter even, and then put it in the refrigerator for 20 minutes.

   

4. 4 Heat the oil in a pan until it is 50% to 60% hot, add the shrimps and fry them in the oil, and take them out quickly after they change color.

   

5. 5 Leave a small amount of oil, pour in the oiled shrimps, add a small amount of tea water, stir-fry to make the shrimps flavorful, and then add a small amount of water starch to make the shrimps more shiny.

   

6. 6 Stir-fry until the juice is reduced and take it out of the pan. After putting it on a plate, sprinkle some soaked tea leaves for decoration.