Characteristics of snail shrimp
Snail shrimp is a traditional famous dish of Han nationality in Suzhou, Jiangsu Province, which belongs to Jiangsu cuisine. The main ingredient is shrimp, and the ingredients are skillfully used with Biluochun. This dish has the characteristics of fresh tea fragrance, light and refreshing taste and elegant color. Shrimp is as white as jade, and tea is dotted among them. There is fresh tea fragrance at the entrance, and the teeth are tender and a little sweet.
Biluochun is a famous tea, which is produced in the east and west mountains of Dongting Lake and Taihu Lake in Suzhou and is regarded as the best in tea. Originally known as "scary fragrance" in Wu dialect, Emperor Kangxi later visited the Great Lakes to taste this tea. Because of its unsightly name, it was named "Biluochun", which was picked in early spring because of its dark green and snail-like shape.
Robbie shrimp, Robbie refers to this specialty tea. Robbie shrimp is cooked with the fragrant tea juice of New Biluochun as seasoning and river shrimp. After the entrance, there is both the delicacy of river shrimp and the fragrance of famous tea, which has a unique charm. When serving, if tea leaves are decorated around the edge, the color, fragrance and taste are all available, which is beneficial to the characteristics of Jiangsu cuisine. Using the fragrant tea juice of the new Biluochun as seasoning and cooked with shrimp, it has both the fresh fragrance of shrimp and the fragrance of famous tea, and has a unique flavor.
How to cook snails and shrimps
Composition:
350g of fresh shrimp, Biluochun 1 0g, 6-7g of refined salt, 20-25g of dried starch and 400g of salad oil (about 50g).
Exercise:
1. Wash, bleach and drain the fresh shrimp. Put in a bowl, add salt, egg white and dried starch and stir.
2. Make another cup of boiled water, add Biluochun and make a cup of tea.
3. Heat the wok on high fire, scoop in salad oil, and when the oil temperature is about 120 degrees Celsius, add the shrimps.
4. Gently break up with chopsticks until the shrimp is milky white, pour it into the colander and drain the oil. The pot was put on tempering.
5. Pour the shrimps back into the pot, add about 30 grams of Biluochun tea juice, turn the wok over, and put it on the plate after taking it out. Squeeze the tea juice a little and decorate it next to the shrimps, and you can show the "Biluochun" shrimps.