Zhejiang Longjing Shrimp With Dragon Well Tea
Instructions
- 1. Peel the shrimp. Marinate with egg whites, cornstarch, wine and salt for 15 minutes.
- 2. Brew Longjing tea with 80℃ water. Separate leaves from liquid.
- 3. Heat the oil over low heat. Gently fry the shrimp until white.
- 4. Remove shrimp.
- 5. Add tea leaves. Stir-fry 30 seconds until fragrant.
- 6. Return shrimp. Add a splash of tea liquid.
- 7. Add salt to taste. Toss gently.
- 8. The color of the dish is light green, the shrimp meat is tender, and the tea is rich in aroma.
Cultural Tips
Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious. Dongpo braised pork, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. Longjing shrimp is a household name in Zhejiang. It is a must-have dish for festivals and family gatherings, and is the epitome of Zhejiang cuisine food culture.
Ingredients
- Fresh river shrimp 250g (peeled)
- Dragon Well (Longjing) tea leaves 5g (brewed)
- Egg white 1
- Cornstarch 1 tbsp
- Scallions 2
- Ginger 5g (sliced)
- Salt 1/2 tsp
- Shaoxing wine 1 tsp
- Cooking oil 2 tbsp
Instructions
- 1.Peel shrimp.Marinate with egg white, cornstarch, wine and salt for 15 minutes.