菜系：苏菜
Style of cooking: Jiangsu cuisine
口味：清香味
Flavor: fresh scent
特色：
Characteristics:
碧螺虾仁是一道具有苏州风味的菜肴。碧螺虾仁，巧用碧螺春作配料，成菜具有茶香味鲜、清淡爽口、色泽素雅的特点。
Fried shelled shrimps with Biluochun tea is a dish in Suzhou style. In this dish, the chefs makes use of Biluochun tea as an ingredient, which provides the dish with an aroma of tea and a fresh flavor, making it a light, refreshing dish, with a simple but elegant color.
原料：
Ingredients:
鲜大虾仁350克、碧螺春10克、精盐6—7克、鸡蛋清1只、干淀粉20—25克、色拉油400克（约耗50克）。
350g of large and fresh shelled shrimps, 10g of Biluochun tea, 6-7g of refined salt, 1 egg (egg white), 20-25g of dry starch and 400g of salad oil (about 50g will be used)
制作方法：
Cooking method:
1．鲜大虾仁洗净，漂白，沥干。放入碗内，加精盐、蛋清、干淀粉搅上劲。
1. Clean the fresh and large shelled shrimps, blanch them and dry. Put them in a bowl and put in the refined salt, the egg white and the dry starch, and then stir them well to mix them together.
2．另冲一杯开水，放入碧螺春，沏成茶一杯。
2. Make another cup of Biluochun tea.
3．炒锅置旺火上烧热，舀入色拉油，烧至油温约120℃热时，放入虾仁，用筷子轻轻拨散，至虾仁呈乳白色时，倒入漏勺，沥油。炒锅复置旺火上。
3. Heat the wok to high heat and pour in the salad oil; heat the oil until it gets to 120℃; then put the shelled shrimps in and scatter them slightly with chopsticks. When the shrimps are oyster white, put them in the colander to drain the oil. Heat the wok to high heat again.
4．将虾仁倒回锅内，烹入碧螺春茶汁约30克，颠翻炒锅，出锅装入盘内，并将茶叶略挤去茶汁，点缀在虾仁旁，以示碧螺虾仁。
4. Put the shrimps into the wok and pour about 30g of Biluochun tea in, and stir and fry them just before serving, squeeze some tea water from the tea leaves and put them around the shelled shrimps as ornaments. The dish- fried shelled shrimps with Biluochun tea is now finished.
Style of cooking: Jiangsu cuisine
口味：清香味
Flavor: fresh scent
特色：
Characteristics:
碧螺虾仁是一道具有苏州风味的菜肴。碧螺虾仁，巧用碧螺春作配料，成菜具有茶香味鲜、清淡爽口、色泽素雅的特点。
Fried shelled shrimps with Biluochun tea is a dish in Suzhou style. In this dish, the chefs makes use of Biluochun tea as an ingredient, which provides the dish with an aroma of tea and a fresh flavor, making it a light, refreshing dish, with a simple but elegant color.
原料：
Ingredients:
鲜大虾仁350克、碧螺春10克、精盐6—7克、鸡蛋清1只、干淀粉20—25克、色拉油400克（约耗50克）。
350g of large and fresh shelled shrimps, 10g of Biluochun tea, 6-7g of refined salt, 1 egg (egg white), 20-25g of dry starch and 400g of salad oil (about 50g will be used)
制作方法：
Cooking method:
1．鲜大虾仁洗净，漂白，沥干。放入碗内，加精盐、蛋清、干淀粉搅上劲。
1. Clean the fresh and large shelled shrimps, blanch them and dry. Put them in a bowl and put in the refined salt, the egg white and the dry starch, and then stir them well to mix them together.
2．另冲一杯开水，放入碧螺春，沏成茶一杯。
2. Make another cup of Biluochun tea.
3．炒锅置旺火上烧热，舀入色拉油，烧至油温约120℃热时，放入虾仁，用筷子轻轻拨散，至虾仁呈乳白色时，倒入漏勺，沥油。炒锅复置旺火上。
3. Heat the wok to high heat and pour in the salad oil; heat the oil until it gets to 120℃; then put the shelled shrimps in and scatter them slightly with chopsticks. When the shrimps are oyster white, put them in the colander to drain the oil. Heat the wok to high heat again.
4．将虾仁倒回锅内，烹入碧螺春茶汁约30克，颠翻炒锅，出锅装入盘内，并将茶叶略挤去茶汁，点缀在虾仁旁，以示碧螺虾仁。
4. Put the shrimps into the wok and pour about 30g of Biluochun tea in, and stir and fry them just before serving, squeeze some tea water from the tea leaves and put them around the shelled shrimps as ornaments. The dish- fried shelled shrimps with Biluochun tea is now finished.
