Longjing TeaShrimpA signature dish from Hangzhou, skillfully combining Longjing tea and shrimp. The white shrimp and green Longjing tea create a stunning visual effect, with a fresh and unique flavor that lingers on the palate. Considered a culinary masterpiece in Hangzhou cuisine.

Characteristics of Longjing Shrimp

Longjing tea is renowned for its "four excellences": green color, fragrant aroma, sweet taste, and beautiful shape.River shrimp (also known asGreen shrimp) were highly valued by ancient people as "delicacies". They are not only tender and flavorful but also rich in nutrition and have the benefits of nourishing the kidneys, boosting yang energy, and detoxifying.The preparation of "Longjing Shrimp" made with fresh river shrimp and Longjing tea before Qingming Festival, features a jade-like white color and emits a tempting aroma. It is extremely tender and is a traditional Hangzhou signature dish with strong local flavors. Longjing Shrimp is famous for being made with the best Longjing tea from Hangzhou, and its flavor is fresh and delicious, making it one of the most famous dishes in Hangzhou, which has been spread throughout the region.

Instructions for making Longjing Shrimp

IngredientsPreparation

600g of river shrimp, 1g of Longjing tea, 1 egg white, appropriate amount of yellow wine, starch, and salt.

Steps

1, Peel the shrimp, remove the shell and shrimp line, repeatedly wash with water until the shrimp meat is white, place the white shrimp in a bowl, add a small amount of yellow wine and egg white to mix, when sticky, add a small amount of starch, and set aside.

2, Soak Longjing tea in water for about 1 minute, and filter out a small amount of tea.

3, Heat a small amount of oil in a pan, then add the shrimp and cook until tender.

4, Add a small amount of oil in the pan, add the shrimp, pour in the tea with the liquid, then add yellow wine and salt, and stir-fry until cooked.

Key steps in making Longjing Shrimp

1, Marinating the shrimp, focusing on controlling the amount of starch.

2, Pay attention to the concentration of tea water, don't be stingy with the tea.

3, Blanch the shrimp instead of frying, and never overcook the shrimp.

4, Stir-fry quickly over high heat, it must be quick, any delay will lose the tender texture, and the flavor will also be less fresh.