龍井蝦仁英語怎麼說?

英語介紹西湖龍井蝦仁的特點

好吃!

龍井蝦仁菜譜英文翻譯

Cuisine: Zhejiang cuisine

Raw materials / seasoning:

The Hexia 1,000 grams. Longjing tea new one grams, an egg-ching, Shaojiu 1 T. flour adequate hygiene.

Production processes:

① will be out of the Hexia Xiarou Peeled, washing with water repeatedly to stir up white shrimp, Lvgan water, dish-Sheng, Fang Yan and egg white, use chopsticks to stir a viscous, joined Health and powder, MSG拌勻Pickled two hours.

② new Longjing tea will be used in boiling water about 50 grams a bubble 1 minute, Decanter 訂o 30 grams of tea, take tea and tea under the standby.

③ burning Reguo, under oil, to four when the time is ripe, Add to shrimp and quickly using chopsticks is zoned casual, to shrimp with white jade, Loushao filtered into the oil. Wei pot of green onions, shrimp into the pot, and soon will be even juice into the tea, Linrushaojiu, just a short Fanchao.

龍井蝦仁 英語介紹

Longjing Shrimp materials: the new fresh shrimp 1000 grams (about 250 or so, the size of uniform), the new Longjing Tea (super) 1 grams or fresh tea leaves (one bud two leaves) of about 5 grams, egg 1, taste accuracy 2.5 grams , Shao liquor 15 grams, salt 3 grams, wet starch 40 grams, Shuzhu You 1,000 grams (about consumption 75). System of law: The shrimp peeled out of shrimp, which is single-handedly pinch the shrimp's head in one hand and pinch the shrimp tail, shrimp and neck will be a squeeze, shrimp that is reborn shelling out. The shrimp into a small bamboo basket and Sheng, repeatedly washed with water to the shrimp white, Sheng into the bowl, add salt and egg white, lightly stir with chopsticks are added to the sticky, wet starch, MSG, mix well, put it aside for a hours, so that infiltration of shrimp sauce, stand-by. Will Longjing tea brewing with 50 ml boiling water, 1 minutes, 30 ml disposable tea, tea and juice left unused. Use fresh leaves roughly the case. Will be set in the fire Heat wok, pot, after sliding under the lard, to four mature, into the shrimp and quickly draw casual with chopsticks until the shrimp was jade white, into the colander Lek to lard, dark onion cook in soy pot (ie, the pan fried with onion, green onions with, when to go, leaving their Congxiang not see the green onions), and then into the oil with shrimp, quickly pour tea and juice together, cooked into Shao sprinkle, shake a few times, pan presentation, branding for a white jade shr......

乾隆蝦仁加龍井茶叫什麼菜

你都說了，龍井蝦仁

求龍井蝦仁最正宗的做法。

原料：活大河蝦1000克，龍井新茶1.5克，雞蛋1個，紹酒1.5克，精鹽3克。味精2.5克，澱粉40克，熟豬油1000克（約耗75克）。

製作過程：

一、將蝦去殼，擠出蝦仁，換水再洗。這樣反覆洗三次，把蝦仁洗得雪白取出，瀝乾水分（或用潔淨乾毛巾吸水），放入碗內，加鹽、味精和蛋清，用筷子攪拌至有粘性時，放入幹澱粉拌和上漿。　　二、取茶杯一個，放上茶葉，用沸水50克泡開（不要加蓋），放1分鐘，濾出40克茶汁，剩下的茶葉和汁待用。

三、炒鍋上火，用油滑鍋後，下熟豬油，燒至四五成熱，放入蝦仁，並迅速用筷子找散，約15秒鐘後取出，倒入漏勺瀝油。

四、炒鍋內留油少許置火上，將蝦仁倒入鍋中，並迅速倒入茶葉和茶汁，烹酒，加鹽和味精，顛炒幾下，即可出鍋裝盤。