Chinese Food
Crispy tea shrimp
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Cooking ingredients
Cooking Steps
Step1:The tea leaves were boile
Step2:Deal with prawns. Cut off the whiskers and remove the mud intestines
Step3:Cut ginger and scallion into small pieces and put them into shrimp
Step4:Knot the shallots and put them in the shrimp
Step5:Put in a spoonful of white wine and a half of salt
Step6:Sprinkle with black pepper. 1 scoop or so of soy sauce
Step7:Pour in the tea water soaked in front of you
Step8:Marinate the shrimp for half an hour
Step9:Squeeze out the excess water from the tea. Stir the tea with two spoonfuls of olive oil
Step10:Take out the food basket of the air fryer. Put a piece of tin paper under it (if not, don't put it)
Step11:Spread the tea evenly on it
Step12:Put some flour on the plate
Step13:Put the marinated shrimp into the raw meal. Stick a thin layer on it. Put it on the tea in the food basket
Step14:Push the food basket into the air fryer
Step15:The temperature is set to 200 degrees. The time is set for 10 minutes first. Take out the shaking and run for 10 minutes. That's fine.
Cooking tips:1. The biggest advantage of using air frying pan is that it uses less oil and reduces heat. It used to use a lot of oil to fry food. This would be a waste; 2. When I was making this dish, I used to put a lot of oil into tea and shrimp. Now I just put two tablespoons of olive oil into tea; 3. Tea selection is not so particular. Longjing and Tieguanyin can be used. The quantity is five times that of tea brewing About. Make sure to use boiling water to open tea leaves; 3. I put salt, black pepper and raw soy sauce into the pickle. I put a little more than usual in the amount of food. In order to make the shrimp taste better, I can also cut it on the back. Because there is no salt in the back; 4. Wrap a thin layer of raw powder on the outside of the shrimp so that it will form small particles on the surface after frying to make it taste better; 5. Remember to put the food in the middle Pull out the basket once. Stir the tea leaves and shrimps. In this way, the raw powder on the surface will form fine particles by friction. It's good to cook
