Longjing Shrimp
| Shrimp 1000 grams | Refined salt 3 grams |
| Eggs 1 | Wet starch 40g |
| Chicken Essence 25 grams | Longjing Tea A little |
Step 1
Peel 1000 grams of shrimp and squeeze out the shrimp meat. The method is to hold the head of the shrimp with one hand and the tail of the shrimp with the other hand, and push the shrimp meat towardWhen the back and neck are squeezed, the shrimps will come out of their shells. Put the shrimp meat into a small bamboo basket, wash it repeatedly with water until the shrimp is white, put it into a bowl, add 3 grams of refined salt and the egg white of 1 egg. Use chopsticks to mix gently until it becomes sticky. Add 40 grams of wet starch, add 25 grams of MSG, mix well, and let stand for 1 hour to allow the seasoning to penetrate into the shrimp.Step 2
Pour 1 gram of Longjing tea into 50 ml of water and brew for 1 minute. Discard 30 ml of tea soup and set aside the tea leaves and remaining juice for later use. Heat the wok over medium heat, add lard until it is 40% hot, pour in the shrimps, and quickly scatter them with chopsticks. When the shrimps turn jade-white, pour in a colander to drain off the lard, and simmer the green onions in the pot (ready to use) Fry the scallions in the oil pan (remove the scallions when using, leaving the scallions fragrant but not visible), then pour the shrimps into the oil pan, quickly pour the tea leaves and juice together, cook in the Shaoxing wine, shake it a few times, take it out of the pan and put it on a plate, that is A plate of Longjing shrimps with jade-white and tender shrimps, green tea leaves, fragrant fragrance, elegant color and unique flavor. Longjing Shrimp Cooking Tips
