龙井虾仁
Stir Fried Prawns with Longjing Tea
菜系：浙菜
Style of cooking: Zhejiang cuisine
口味：清香味
Flavor: fresh scent
介绍：
Introduction:
龙井虾仁，顾名思义，是配以龙井茶的嫩芽烹制而成的虾仁，是富有杭州地方特色的名菜。虾仁玉白，鲜嫩；芽叶碧绿，清香，色泽雅丽，滋味独特，食后清口开胃，回味无穷，在杭菜中堪称一绝。
Just as its name implies, stir fried prawns with Longjing tea is made by cooking peeled prawns with tender shoots of Longjing tea, which is a famous dish from Hangzhou. The peeled prawns are white like jade, fresh, and tender. The tea shoots are dark green with a fresh scent and an elegant color as well as a distinctive flavor. After eating this dish, one will feel refreshed and his appetite will be stimulated. This dish is an outstanding dish of Hangzhou cuisine.
“龙井虾仁”选用活大河虾，配以清明节前后的龙井新茶烹制，虾仁肉白、鲜嫩，茶叶碧绿、清香，色泽雅丽，滋味独特，是一道杭州传统风味突出的名菜。
Stir Fried Prawns with Longjing Tea is made from big, live river prawns and cooked with fresh Longjing tea picked around Tomb-sweeping Day. The peeled prawns are white, fresh and tender and the tea shoots are dark green with a fresh scent and an elegant color, as well as a distinctive flavor. It is a famous traditional Hangzhou dish with outstanding flavor.
原料：
Ingredients:
大河虾1000克，龙井新茶1克，鸡蛋清1只，绍酒1汤匙，生粉适量。
1000g of river prawns, 1g of fresh Longjing tea, the egg white from 1 egg, 1 spoonful of Shaoxing wine and the proper amount of starch.
制作方法：
Cooking method:
1．将大河虾去壳挤出虾肉，用清水反复搅洗至虾仁雪白，滤干水后，盛入碟内，放盐和蛋清，用筷子搅拌至有粘性时，加入生粉、味精拌匀腌2小时。
1. Peel the big river prawns and take out the meat. Stir and clean the peeled pawns with clean water until they are snowy white. Drain the water and put the prawns on a plate. Put the salt and the egg white liquid in, and then stir them with chopsticks until they are sticky. Put the starch and the MSG in and stir them well; pickle them for 2 hours.
2．将龙井新茶用滚水50克泡开约1分钟，滗出茶叶30克，乘下的茶叶和茶汁备用。
2. Soak 50g Longjing tea with boiling water for 1 minute and pick out 30g of tea leaves. Leave the rest of the tea water and leaves for later usage.
3．烧热锅，下油，至四成熟时，放入虾仁，并迅速用筷划散，至虾仁呈玉白色时，倒入漏勺滤去油。下葱煨锅，将虾仁倒入锅中，迅即将茶叶连汁倒入，淋入绍酒，翻炒片刻即可。
3. Heat the wok and pour the oil in. When the oil is 40% heated, put the prawns in; stir them with chopsticks rapidly. When the prawns are white like jade, put them in a colander to drain the oil. Put the scallions to simmer in the wok and then put the prawns in. Pour the tea leaves and tea water in the wok immediately and pour the Shaoxing wine in. Fry them for a moment. And the dish can be served.
Stir Fried Prawns with Longjing Tea
菜系：浙菜
Style of cooking: Zhejiang cuisine
口味：清香味
Flavor: fresh scent
介绍：
Introduction:
龙井虾仁，顾名思义，是配以龙井茶的嫩芽烹制而成的虾仁，是富有杭州地方特色的名菜。虾仁玉白，鲜嫩；芽叶碧绿，清香，色泽雅丽，滋味独特，食后清口开胃，回味无穷，在杭菜中堪称一绝。
Just as its name implies, stir fried prawns with Longjing tea is made by cooking peeled prawns with tender shoots of Longjing tea, which is a famous dish from Hangzhou. The peeled prawns are white like jade, fresh, and tender. The tea shoots are dark green with a fresh scent and an elegant color as well as a distinctive flavor. After eating this dish, one will feel refreshed and his appetite will be stimulated. This dish is an outstanding dish of Hangzhou cuisine.
“龙井虾仁”选用活大河虾，配以清明节前后的龙井新茶烹制，虾仁肉白、鲜嫩，茶叶碧绿、清香，色泽雅丽，滋味独特，是一道杭州传统风味突出的名菜。
Stir Fried Prawns with Longjing Tea is made from big, live river prawns and cooked with fresh Longjing tea picked around Tomb-sweeping Day. The peeled prawns are white, fresh and tender and the tea shoots are dark green with a fresh scent and an elegant color, as well as a distinctive flavor. It is a famous traditional Hangzhou dish with outstanding flavor.
原料：
Ingredients:
大河虾1000克，龙井新茶1克，鸡蛋清1只，绍酒1汤匙，生粉适量。
1000g of river prawns, 1g of fresh Longjing tea, the egg white from 1 egg, 1 spoonful of Shaoxing wine and the proper amount of starch.
制作方法：
Cooking method:
1．将大河虾去壳挤出虾肉，用清水反复搅洗至虾仁雪白，滤干水后，盛入碟内，放盐和蛋清，用筷子搅拌至有粘性时，加入生粉、味精拌匀腌2小时。
1. Peel the big river prawns and take out the meat. Stir and clean the peeled pawns with clean water until they are snowy white. Drain the water and put the prawns on a plate. Put the salt and the egg white liquid in, and then stir them with chopsticks until they are sticky. Put the starch and the MSG in and stir them well; pickle them for 2 hours.
2．将龙井新茶用滚水50克泡开约1分钟，滗出茶叶30克，乘下的茶叶和茶汁备用。
2. Soak 50g Longjing tea with boiling water for 1 minute and pick out 30g of tea leaves. Leave the rest of the tea water and leaves for later usage.
3．烧热锅，下油，至四成熟时，放入虾仁，并迅速用筷划散，至虾仁呈玉白色时，倒入漏勺滤去油。下葱煨锅，将虾仁倒入锅中，迅即将茶叶连汁倒入，淋入绍酒，翻炒片刻即可。
3. Heat the wok and pour the oil in. When the oil is 40% heated, put the prawns in; stir them with chopsticks rapidly. When the prawns are white like jade, put them in a colander to drain the oil. Put the scallions to simmer in the wok and then put the prawns in. Pour the tea leaves and tea water in the wok immediately and pour the Shaoxing wine in. Fry them for a moment. And the dish can be served.
