MySheen

Shrimps with Longjing

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Rinse the shrimps imported from Thailand repeatedly with clean water, put them into a bowl, add salt and egg white, gently stir with chopsticks until sticky, add wet starch, then stir with monosodium glutamate and let stand. Brew Longjing tea with boiling water, pour out part of the tea after 1 minute, tea and remaining tea ready for use. Heat the wok over medium heat and pour in the lard. When the lard is 40% hot, pour the shrimps into the oil pan and quickly scatter them with chopsticks. When the shrimps are jade white, start the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea and tea soup, then spray Shaojiu, stir-fry several times, and install the pot.

Rinse the shrimps imported from Thailand repeatedly with clean water, put them into a bowl, add salt and egg white, gently stir with chopsticks until sticky, add wet starch, then stir with monosodium glutamate and let stand. Brew Longjing tea with boiling water, pour out part of the tea after 1 minute, tea and remaining tea ready for use. Heat the wok over medium heat and pour in the lard. When the lard is 40% hot, pour the shrimps into the oil pan and quickly scatter them with chopsticks. When the shrimps are jade white, start the pot and drain the lard. Then pour the shrimps into the oil pan, put in the remaining tea and tea soup, then spray Shaojiu, stir-fry several times, and put on the plate. This dish is white and tender, and the tea is green and fragrant. It is very refreshing.

 
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