Authentic Longjing shrimp is characterized by freshness, coolness, smoothness and tenderness, and the requirements for heat and seasoning are almost perverted.

It is also because the production process of this dish itself is not difficult, and the key skills are in the control of heat and seasoning, so many chefs have generously shared their own production experience.

So it didn't take a few minutes for Su Zifang to find out the cooking method of Longjing shrimp.

Even the processing methods of how to keep the shrimp fresh and smooth are listed one by one, even down to the amount of condiments.

This kind of sharing, which can not only make a name for itself, but also keep the housekeeping skills, they like it the most. Of course, there will be some sharing at the end of the recipe.

Su Zifang patiently read a few articles and found that there were no more than two kinds:

1. After I finish speaking, who of you here wants to try?

2. It's not aimed at anyone, when it comes to cooking Longjing shrimp, everyone here is garbage.

Su Zifang paid special attention to the one who saw who was garbage, and it seemed that he was still the chef of a famous restaurant in Linzhou.

couldn't help but shake his head, he was too angry, and he couldn't speak, he looked like a troublemaker, and he had to walk around when he met in the future.

Close the webpage and Su Zifang began to cook by herself.

Longjing shrimp is the first shrimp, and the shrimp must be split from the shrimp the size of an adult's little finger, so as to ensure that the shrimp is fresh and sweet, and the exquisite chef will also choose the river shrimp around Taihu Lake, especially the white shrimp of Taihu Lake, which is sweet and meaty, and is particularly delicious.

In order to ensure the taste, the shrimp used in Longjing shrimp cannot be opened, and the shrimp line can only be picked with a toothpick, so as to ensure the integrity of the shrimp to the greatest extent, so that the finished product will be more refreshing and elastic.

After picking off the shrimp line, it has to go through the triple process of adding salt, egg white, and cornstarch, and each step must be patted by hand for nearly five minutes.

I have also learned these methods of handling ingredients in class, adding salt can speed up the coagulation of proteins, and the shrimp will be crispier.

The addition of egg whites ensures that the shrimp are smooth and tender.

Cornstarch is added to ensure that the egg whites and salt adhere better to the shrimp.

Finally, add two spoonfuls of rice wine and let the shrimp marinate on their own.

Longjing tea needs to be brewed freshly, Su Zifang cooked the shrimp, and then he left his hands to wash the tea leaves, put the amount of one brew into the pot, and pour boiling water.

After about 10 minutes, the tea leaves are strained out, and the tea is poured into a bowl separately for storage.

Take another bowl, add an appropriate amount of salt, sugar, cornstarch, melt with warm water and stir evenly, then pour in tea, and a bowl of sauce is completed.

The sauce mixed with tea can penetrate the tea aroma more evenly when stir-frying the shrimp, and can also play a brightening role.

If it is an experienced Hangzhou cuisine master, after processing the materials in this way, you can basically ensure the fresh taste of Longjing shrimp after it comes out of the pot. However, the two items of slippery and tender are still related to the final heat.

Many Hangzhou chefs can only achieve two after studying hard for several years, and occasionally a chef who can achieve three can also be hired by a restaurant of this level in Louwailou with a high salary.

After all, after the Longjing shrimp is put on the pot, every step is basically calculated by seconds.

Depending on the heat, the cooking time is different, and the final product varies greatly.

Su Zifang didn't expect to be able to achieve two for the first time he cooked Longjing shrimp.

I just want to try hard and see where my ceiling is.

If it doesn't roll over, it's even better.

Add a small half pot of oil to the wok and boil until it is half hot, and then pour in the freshly processed shrimp with a quick look.

The shrimp soaked in warm oil are wrapped in cornstarch and become crystal clear in less than 10 seconds.

Suzi put it on the side of the pot, and the moment he saw the shrimp whitening, he took it out with a fence and heated the inside with the temperature of the shrimp itself.

And this is also the key to Longjing shrimp.

Once the oil temperature is too high or the oil is too long, the shrimp will become old, and they will become soft and glutinous, losing their elastic taste.

Leave the bottom oil in the pot, put in the shrimp that has just been fried, and quickly pour a spoonful of rice wine into the pot, and the rising wine can not only remove the fish, but also add the fresh flavor to the shrimp.

When the wine flavor is the strongest, add the sauce just adjusted, stir-fry a few times, and then sprinkle the filtered Longjing tea leaves into and stir-fry well.

One serving of Longjing shrimp is complete.

Because this dish requires a lot of preparation, but when it comes to cooking, it only takes a few seconds, so many local chefs in Hangzhou are not happy to bother with pre-preparation, but directly use frozen shrimp to make it.

The method is even more opportunistic, no need to make tea, but to brew a whole pot at a time, directly mixed with cornstarch water when used for seasoning, patting time is basically omitted, symbolic stirring is even if the starch is completed. Although the shrimp stir-fried in this way also has a tea flavor, it has a bitter and numb taste.

Su Zifang does not recognize such a simplified finished product called Longjing shrimp, at best it is Longjing fried shrimp.

After all, it may seem like just omitting one or two steps, but in fact it takes the whole dish down a notch to a few notches.

If the full version of Longjing shrimp is a state banquet dish, then the castrated Longjing fried shrimp is at most a food stall dish.

Su Zifang sighed and brought out the freshly made Longjing shrimp.

The shrimp is white and powdery, dotted with emerald green Longjing tea leaves, and the tea soup on the shrimp is bright. The fresh aroma of shrimp and the aroma of tea are intertwined and drilled into the tip of the nose, and it smells really good!

The white pink shrimp and the emerald green tea leaves complement each other, outlining a picture of the spring color of the south of the Yangtze River where the grass grows and the warbler flies.

Regardless of the taste, the color of the fragrance is basically accounted for, and there should be no problem in getting the B grade.

Pick up a piece of shrimp in the mouth, first feel the shrimp wrapped in the sauce is smooth and tender, and the outer layer of the thin sauce is wrapped in egg white and rice wine, bringing a rich taste, and then the sweetness of the shrimp meat is mixed with the tea aroma is particularly harmonious.

Bite into the tea leaves, the freshness and elegant taste of the top green tea is completely stimulated by the freshness of the shrimp, and the sweetness between the lips and teeth is more obvious, and there is a faint sweetness.

[A dish of Longjing shrimp with acceptable taste, grade B (original heart).] 】

The system prompt came just right.

Su Zifang was a little surprised, he felt that he was B-level, which was a dignified B-level. The B level given by the system is the B level after adding the original BUFF.

If you remove the original BUFF, it may only be C-level.

Su Zifang was full of doubts and activated the tasting skill.

In an instant, the panel was full!

[The method of peeling the shrimp is not skillful, and some of the shrimp are damaged.] 】

【The shrimp line is not completely cleaned, and there is residue in the shrimp. 】

【The shrimp sizing process is not uniform enough. 】

[The oil temperature is insufficient, the frying is overtime, and the shrimp are too old. 】

[Excessive rice wine is added during the boiling pot, and the wine tastes too much. 】

[When stir-frying the shrimp, the oil is insufficient, and the sauce sticks to the pan. 】

[The tea is not selected from Longjing before the Ming Dynasty, and the taste is very poor. 】

......

Suzi took a deep breath and closed the panel.

I really don't know how to cook, and it's normal to make Longjing shrimp for the first time according to the tutorial, and it is normal to overturn.

But according to the prompts of the system, his plate of Longjing shrimp seems to have escaped the level of overturning, but a kitchen accident.

He feared that if he continued to look at it, he would end his career as a chef because of low self-esteem.

[Please keep up the good work.] 】

The system encourages hardcore as always.