Recipe: Tea shrimp

Home Cooking Recipe: Tea shrimp

Notes:

The combination of tea and dishes is the elegance of the tip of the tongue.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the tea in a bowl (a small bowl for eating), soak it in boiling water, and the amount of water is six points.

    Put the tea in a bowl (a small bowl for eating), soak it in boiling water, and the amount of water is six points.

  2. Home Cooking Recipe: After the shrimp is cleaned, cut off the spikes on the head (just cut it in front of the eyes, it is more beautiful). Pick a sharp knife and cut a deep cut from the tail to the head along the black line of the abdomen. Cut the shrimp shell and stop it. Don't cut the shrimp directly into two halves!

    After the shrimp is cleaned, cut off the spikes on the head (just cut it in front of the eyes, it is more beautiful). Pick a sharp knife and cut a deep cut from the tail to the head along the black line of the abdomen. Cut the shrimp shell and stop it. Don't cut the shrimp directly into two halves!

  3. The tea leaves are removed and squeezed out. Be sure to squeeze it! Otherwise, I will be drunk when I fry tea. Leave one-sixth of the tea, and pour the remaining pours into the treated shrimps, marinate a little salt, MSG, and marinate for 5-6 minutes.

  4. Pour the oil in the pot, burn it to three or four percent of heat (the oil has no sound in the pot), then the tea leaves, fry until the tea leaves open and crisp, and immediately fish!

  5. Marinate the shrimp and drain it with a thin layer of raw powder. When the oil is burnt, start to smoke the shrimp and fry it. After a slight golden, pick it up. The oil will continue to heat for 10 seconds. The shrimp will be poured again and fried until crispy.

  6. The oil in the pot is poured out. Pour the right amount of salt and monosodium glutamate into the tea that has just been left. After heating until the MSG is melted, place the tea and shrimp. Stir over the fire until the tea is dried.

Tips:

1. The shrimp's abdomen should be deep, and the shrimp will expand when it is fried. 2. The fried tea leaves must be fast, otherwise it is easy to blow over the head and lose the fragrance of the tea. Generally, there will be a very strong reaction after the oil is poured, and the oil pan can be fished up after being calm. 3. The reason why the shrimp is fried and re-fried is because the temperature of the oil drops when the shrimp is oiled. When the temperature is not enough, the shrimp will absorb a lot of oil. After the fish is recovered, the oil will be heated again and fried again. After the system, the shrimp will be more brittle and the oil will be forced out. 4. Adding tea in the sixth step is to melt the MSG and salt, as well as increase the taste of the tea. But not too much, too much water will make tea and shrimp lose their crispy feeling. 5. The taste of tea is relatively light, so in order not to let other heavy flavors taste, only salt and monosodium glutamate. 6. The fried tea leaves can be eaten. ( ́-ω-`) will bitter at first, and will slowly return to Gan.


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