Longjing is a kind of tea and shrimp is a kind of seafood. Putting these two things together has become a delicious dish. Are friends who have not eaten Longjing shrimp very curious about its taste? Longjing shrimp is very delicious, nutritious and not difficult to make. What kind of dish is this?
Longjing shrimp is Zhejiang cuisine and one of the eight major cuisines of the Han nationality in China. Longjing shrimps are freshwater river shrimps or lake shrimps, and they must be fresh. Only in this way can the shrimps have a crisp taste. And as white as jade. Shrimp meat is rich in collagen, amino acids, calcium, phosphorus, iron and other minerals. It tastes delicious and nutritious; Green tea contains a variety of vitamins and softens blood vessels. Longjing shrimp is a healthy food, which can reduce cholesterol and other functions. It is very suitable for children and the elderly.
Practice of Longjing shrimp
1. Remove grams of shrimp, squeeze out the shrimp meat, put it into a small bamboo basket, stir and wash it repeatedly with water until the shrimp is snow-white, put it into a bowl, put in refined salt and egg white, stir it with chopsticks until it is sticky, add wet starch and monosodium glutamate, mix well, and place it for one hour to make the seasoning penetrate into the shrimp for standby.
2. Soak Longjing new tea in 50ml boiling water (without capping), put it for one minute, decant 30ml of tea juice, and the remaining tea leaves and juice are ready for use.
3. Cut asparagus into sections and carrots into small pieces, and cook them in boiling water. Drain.
4. Wash Hericium erinaceus and divide it into small flowers by hand. Also cook in water with ginger and salt until soft, remove and drain.
5. Heat the wok over medium heat, put salad oil after sliding the wok, put in shrimps at about 130 degrees, and quickly slide them with chopsticks. When the shrimps are jade white, pour in a leaky spoon to drain the oil.
6. Pour the shrimps into the pot, quickly pour the tea and juice, cook the wine, pour the freshly drained asparagus, stir fry the Hericium erinaceus for a moment, pour the thin sauce, and then put it out of the pot and put it on a plate.