Fried shrimps with biluo tea

　　Fried shrimps with biluo tea is a traditional dish of Province Jiangsu. The main ingredient of the dish is shrimp with Biluo tea as side-ingredients. The finished dish bear tea flavor, light and refreshing plus the color is simple and elegant. The color of the shrimp is so white as jade, sipped with tea, tasting tender, and at the same time adding more sweet.

　　Biluo tea originated from east of Dongting lake and Western mountain. Fried shrimps with biluo tea has Biluo tea juice as seasoning, cooked with shrimp together. After eating it, combine both the fresh taste of shrimp and the fragrance of the famous tea. When served, dotted with tea leaves, it turns out to be a dish with good flavor and pretty color.

　　Biluo Tea is a famous tea from east of Dongting, taihu lake of Suzhou and Xishan mountain and regards as the top of all teas. The original name is not so elegant, when emperor Kangxi travelled in Taihu, he renamed the tea as “Biluochun”.

　　Cooking method:

　　Fresh shrimp: 350g, Biluochun: 10g, salt:6-7g; One egg white; dried starch: 20-25g; Oil:400g (oil in real use 50g)Fresh shrimp is washed clean, and dried. It is put into bowl with salt, egg white, dried starch and mix hard.

　　Made a big cup of hot biluo Tea.

　　The oil was put into hot pan, when heated to 120, put shrimp inside it.

　　When shrimp is medium-done, it is taken out and skips the oil.

　　Remove the shrimp back and put 30g tea water.

　　when is served in the plate, dotted with tea leaves around the plate.

　　Remarks:

　　The tea water bears pleasant flavor and can remove the bad flavor of shrimp. Tea taking place of wine is a good method to add pleasant flavor to dish Shrimp cannot be heated too long. Shrimp needs to be done in a quick speed for both maintaining the fresh taste of tea and the fragrance of tea. The tea dotted around the plate also adds both color and made the dish more pleasant too.

　　Fresh shrimp need to be rinsed in the water for keeping transparent color of the cooked shrimp.