Chinese Food
Japanese style Longjing shrimp tea and rice
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Tea and rice began in Japan during the Warring States period. In Japan, tea and rice are usually served with green tea or fried tea with salmon. Today, I use Longjing tea from West Lake with shrimp. The taste is more fresh. This season. Cold tea and rice. With a pickled plum. I feel that lobster is not as comfortable as a bowl of cold tea and rice. Tea and rice are simple.
Cooking ingredients
Cooking Steps
Step1:The rice is cooked in the electric cooker. Let it cool for standb
Step2:Cut the back of the shrimp. Pick out the intestines with toothpicks
Step3:Marinate shrimp with salt and pepper for 15 minute
Step4:Cool to 85 ℃ with boiling water. Soak Longjing tea for 5 minute
Step5:Filtered te
Step6:Tea in refrigerator for 30 minute
Step7:Perilla leaves and seaweed for shreddin
Step8:Add some water into the pot. Put in ginger slices. Boil the water, pour in shrimps and fry for 2 minutes, then fish for standby
Step9:Spoon some rice in the bow
Step10:Shrimp on the tabl
Step11:Add Japanese soy sauc
Step12:Put on the perilla leaf and the sea mos
Step13:Put on the Salted Plum. Pour the Longjing tea into the bowl along the wall. It's only 2 / 3 less than the rice
Step14:A bowl of tea and ric
Step15:It's deliciou
Cooking tips:1. When the rice is cooked, put less water. Make the rice hard. The taste is delicious when the rice is made. 2. Pay attention to the water temperature when making tea. Too high temperature will make the tea bitter. 85 ℃ is the most suitable temperature. 3. When making rice, tea should be put in a small amount for many times. It's best to make it and eat it immediately. As time goes on, the taste of rice will become worse. 4. People who don't like cold tea and rice can make rice directly without refrigerating. 5. The material weight is suitable for 2 people. There are skills in making delicious dishes.
