Braised prawns with tea(hui cai cha men da xia )

Braised prawns with tea

Introduction:

"Huangshan Maofeng is one of the famous teas in China. Maofeng is used in many Hui dishes. Stewed prawns with tea is one of the Hui dishes. The taste is rich in tea aroma, delicious shrimp meat, bright red and beautiful

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak Maofeng in warm water for standby.

Step 3: put the sesame into the pot and fry it over low heat.

Step 4: stir fry the peanuts before cooking.

Step 5: soak medlar in water and take it out.

Step 6: wash the prawns before removing them.

Step 7: decant the tea leaves for later use.

Step 8: heat the wok to the oil and put the soaked tea into the wok.

Step 9: stir fry the tea, then put it in a bowl.

Step 10: put cooking wine, tomato sauce, pepper, salt, sugar and chicken essence into a small bowl.

Step 11: stir all the ingredients to make the juice.

Step 12: heat the oil in a wok and saute the onion and ginger.

Step 13: pour in the prawns and stir fry until discolored.

Step 14: add tea water.

Step 15: pour in the sauce and simmer for 5-8 minutes.

Step 16: when the soup is thick, turn off the fire. When setting the plate, mix the fried tea, sesame, peanuts and medlar evenly and put them on the prawns.

Materials required:

Prawn: 500g

Huangshan Maofeng: 5g

Cooked sesame: right amount

Cooked peanuts: right amount

Wolfberry: moderate

Salt: 3 G

Sugar: 5g

Cooking wine: 15g

Chicken essence: 2G

Pepper: 2G

Tomato sauce: 20g

Note: it's better to use live shrimp, which is more tender and juicy. It doesn't take too long to stew the prawns for 5-8 minutes.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: light

Chinese PinYin : Hui Cai Cha Men Da Xia