Tea flavored shrimp(hui wei cha xiang xia )

Tea flavored shrimp

Introduction:

"One day, when I came back to buy shrimp and planned to burn them all, I suddenly thought of a finger sucking tea flavor shrimp made by sugar, so I specially put 1 / 3 of them in the frozen area. Save this for tea shrimp. Tangtang's shrimp is arctic shrimp, mine is ordinary grass shrimp. Her tea is Tie Guanyin. My family only has Biluochun, and her seasoning has salt baking powder, but I don't. I'm still worried when I do it. I'm worried that the taste will be greatly reduced due to different materials. As a result, I didn't expect that the finished product tasted very good. The fried shrimp was crisp and fragrant. After a bite, there was a faint aroma of tea. Even the tea became delicious. My husband chose the tea in it and even praised it. After eating for an hour, there is a fragrance of tea in the mouth, which makes people have endless aftertaste. "

Production steps:

Step 1: thaw the shrimp at room temperature, wash and cut off the shrimp whiskers;

Step 2: prepare the tea and wash with a little warm water to remove the dust.

Step 3: then pour into a large bowl of boiling water to fully soak the tea;

Step 4: soak the tea and filter the water.

Step 5: boil water in the pot, add appropriate amount of salt, pour in the shrimp, burn until the shrimp is bent, then take up the cool water and filter it;

Step 6: pour the roasted shrimp into the tea water, soak it for half an hour, then take it up and wipe it dry;

Step 7: dry the pan, add twice as much oil as usual. When it's slightly smoky, deep fry the shrimp until it's dark, then pick it up and fry it again until it's crispy.

Step 8: leave the bottom oil in the pot, pour in the tea which is squeezed dry and stir until crisp;

Step 9: pour in green pepper and garlic and stir until fragrant;

Step 10: pour in the fried shrimp and season with salt and pepper, black pepper and a few drops of soy sauce.

Materials required:

Grass shrimp: 300g

Biluochun: 50g

Garlic: right amount

Red and green peppers: 2

Oil: right amount

Salt and pepper powder: right amount

Black pepper: right amount

Soy sauce: moderate

Salt: right amount

Note: soak tea for a long time, or it will not taste good enough. Shrimp should be wiped dry before frying, otherwise it will splash oil in the pan. The fried tea will be more fragrant if it is crushed. (I didn't do my homework well, I didn't pay attention to this detail, but when I eat a piece of tea as a dish, it has a different flavor.)

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Hui Wei Cha Xiang Xia