It is said that when making this delicacy, the chef first heard that the Emperor Qianlong mistakenly sprinkled tea into the pot as green onion, but he did not expect that the tea shrimp was elegant in color and unique in taste, which made Qianlong nod his head. Since then, this dish has become a famous dish in Hangzhou and has been spread to this day.
1. Remove the gram of shrimps, extrude the shrimps, put them into a small bamboo basket, stir and wash them repeatedly with clear water until they are white, put them into a bowl, put in salt and egg white, stir with chopsticks until they are sticky, mix them with wet starch and monosodium glutamate, put them for an hour, and let the seasoning seep into the shrimps for use.
2. The new Longjing tea is brewed with 50ml boiling water (do not cover), put for one minute, decant 30ml tea juice, and the remaining tea and residual juice are ready for use.
3. Cut asparagus into carrot slices and boil them in boiling water. Drain.
4. Wash Hericium erinaceus and divide into small pieces by hand. Also put ginger, salt in the water to slightly cook to soft, scoop up drain.
5. Heat the pan over medium heat, add salad oil after sliding the pan, put in shrimp when the temperature is about 130 degrees, and quickly spread with chopsticks, when the shrimp is jade white, pour in a leaky spoon and drain the oil.
6. Then pour the shrimp into the pot, quickly pour the tea juice into the pot, cook in the wine, pour in the asparagus just drained, stir fry the Hericium Mushroom for a moment, pour in the thin sauce, and then put it out of the pot.