Chinese Food
Shrimp with purple bamboo shoots
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The main ingredient of this dish is purple bamboo tea. It has the characteristics of strong tea flavor, fresh and crisp. It is eaten together with shrimp and has a long aftertaste. It is mainly produced in jilongwu, Changxing, Zhejiang Province. (Taobao Keelung Wu tea shop is available. This is not an advertisement. I'm a northerner. Maybe it's because of the rough character of northerners. I like this tea with strong fragrance.)
Cooking ingredients
Cooking Steps
Step1:Select 500g fresh prawns. Remove shells and wash. Add some cooking wine and mix well. Marinate for half an hour and drain.
Step2:Take 3 g of purple bamboo shoot tea, put it into a glass container, add 8085 ℃ boiling water to wash the tea properly (pour boiling water into the container and drain it immediately); add 8085 ℃ boiling water to the container again, soak for 3 minutes, drain the tea, and cool the tea soup to room temperature.
Step3:Add tea soup to the drained shrimps. Soak for 30 minutes.
Step4:Drain the shrimps from the tea soup. Use the kitchen paper towel to absorb the water. Add an egg white. Add some starch and salt. Mix well and place in the refrigerator.
Step5:Add a proper amount of lard into the hot pot. Stir fry the shrimps until they are pink. Pour 20 grams of tea and tea soup made according to step 2 into the pot while it is hot. Stir quickly and then out of the pot.
Step6:On the tabl
Cooking tips:Right amount in the recipe means to add or reduce the amount of seasoning according to your taste. There are skills in making delicious dishes.
