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Today, let's talk about the Hangzhou gang dish "Longjing shrimp". Remember to eat this dish was to go to Hangzhou in March last year. When eaten, the shrimp is smooth and tender and accompanied by a light tea aroma. That feeling is simply unbearable!
Longjing shrimp is a famous dish in Hangzhou with the most Hangzhou characteristics. Fresh turquoise Longjing green tea is made together with fresh West Lake shrimp, and the unique aroma and unique taste of the tea are soaked in the tender freshness. Let's talk about the recipe and historical allusions of this dish.
The first time Qianlong went down to Jiangnan, he set out from Beijing on a southern tour, passed through today's Hebei and Shandong to Qingjiangpu in Jiangsu, today's Huaiyin in Jiangsu, and then took a boat to the South of the Grand Canal, passing through Yangzhou, Zhenjiang, Changzhou, Suzhou, Jiaxing, Shimen, and finally arrived in Hangzhou. Longjing shrimp this dish is related to Qianlong's trip to the south of the River, and after he completed the military parade at the Guanchao Tower in Hangzhou, he traveled to the West Lake in civilian clothes. It was qingming that day, when he came to Longjing tea, it suddenly rained heavily, so he had to take shelter from the rain at the nearest village girl's house, and the village girl was hospitable to let the seat make tea, and the tea was brewed with newly picked Longjing and mountain spring water. Qianlong drank such a mellow good tea, overjoyed, he wanted to take a little back to taste, but it was not easy to open his mouth, and he did not want to expose his identity, so he took advantage of the village girl's inattention to grab a hidden dragon robe, and when the rain passed, he bid farewell to the village girl and continued to play in the mountains until sunset. Thirsty and hungry, a small liquor store by the West Lake took a seat and ordered several dishes, one of which was fried shrimp. After ordering the dish, he suddenly remembered the Longjing tea he brought, and he wanted to brew it to quench his thirst, so he called the shop Xiao Er while picking up the casual clothes to get tea.
When Xiao Er picked up the tea leaves, he caught a glimpse of Qianlong's dragon robe, was startled, and quickly ran into the kitchen to tell the shopkeeper who was in charge of the spoon. The shopkeeper was frying shrimp, and when he heard that ShengShang was extremely panicked, he made a mistake in his busy life, and even sprinkled the Longjing tea leaves that Xiao Er brought in as onions and sprinkled them in the fried shrimp. Who knew that the yin and yang were wrong, and the little two confusedly brought this plate of shrimp sprinkled with Longjing tea to Qianlong. Qianlong smelled the fragrant smell, tasted it, and suddenly felt tender and delicious. Look at the dish of vegetables on the plate, the tea leaves are emerald green, the shrimp are white and tender, and even claim praise, which is a very good dish.
Since then, this dish that has made mistakes in the busy has been summed up by several generations of Hangzhou cooking masters and named "Longjing Shrimp". Ingredients for the production process: fresh river prawns, egg whites, Longjing new tea, water starch, green onion, rice wine, salt, monosodium glutamate, white net cooked lard.
Method: First, the shrimp are shelled, the shrimp meat is squeezed out, sink into a small bamboo basket, washed repeatedly with water until the shrimp are snow white into the bowl, put the fine salt and egg white, stir with chopsticks until sticky, add wet starch MONOS glutamate and mix well for one hour, so that the seasoning penetrates into the shrimp and set aside.
Second, Longjing new tea is brewed in boiling water, put for a minute to force out the tea juice, and the remaining tea leaves and fish juice are ready to use.
3. Heat the wok, slide the pan and add the shrimp when the lard is 40% hot, and quickly use chopsticks to scatter. When the shrimp are white, pour into a colander to drain the oil, and then pour the shrimp into the pot after the onion order, quickly pour the tea leaves with juice into the squirt into the shao wine, and shake it for a moment to get out of the pot and plate. The finished product features colors such as jadeite white jade, tea leaves are turquoise and fragrant, the color is elegant, it is extremely tender and unique.
Seeing this, how do you feel about this Hangzhou dish "Longjing shrimp"?
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