Tea, every Chinese will not be unfamiliar.
There are guests at home, and brewing a cup of tea is an indispensable way of hospitality.
But as a foodie, I'm more concerned about those tea-related delicacies
Therapeutic value of tea
When you keep tea in your mouth from time to time, you can eliminate bad breath. Commonly used to rinse the mouth with strong tea, it also has the same effect. If you are not good at drinking tea, you can brew the tea leaves and then contain them in your mouth, which can reduce the bitter taste and have a certain effect.
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| 1. Tea porridge |
Ingredients: 10 grams of green camellia flowers, 50 grams of japonica rice, sugar to taste.
method:
1. Boil the green tea into a strong tea juice 100 ml and remove the dregs, wash the japonica rice.
2. Add 400 ml of tea juice, sugar and water, simmer over low heat to form a thick porridge.
| 2. Tea egg |
Ingredients: a number of eggs, black tea powder, cinnamon, fennel, star anise, monosodium glutamate and red soy sauce to taste.
1. Wash the eggs (preferably red-shelled eggs) first, cook them with water, fish them out and beat them gently to make the eggshell crack without breaking.
2. Put the minced black tea, cinnamon, star anise, fennel, red soy sauce and water in the pot, put in the boiled eggs, bring to a boil over high heat, then simmer for half an hour, add MSG and serve.
| 3. Longjing shrimp |
Ingredients: 1000 grams of fresh and live river prawns (about 250 pieces, uniform in size), 1 gram of Longjing new tea (premium) or 5 grams of fresh tea leaves (one bud and two leaves), one egg, 2.5 grams of flavor accuracy, 15 grams of shaojiu, 3 grams of refined salt, 40 grams of wet starch, 1000 grams of cooked lard.
Method:
1. Shell the shrimp and squeeze out the shrimp meat, the method is to squeeze the head of the shrimp with one hand, the shrimp tail with the other hand, squeeze the neck of the shrimp, and the shrimp will be reborn and shelled.
2. Put the shrimp meat into a small bamboo basket, wash it repeatedly with water until the shrimp are snow-white, put it in a bowl, add fine salt and egg white, gently stir with chopsticks until it is sticky, add wet starch, add MSG, mix well, let stand for 1 hour, let the seasoning penetrate into the shrimp, set aside.
3. Brew Longjing tea with 50 ml of boiling water, after 1 minute, discard 30 ml of tea soup, tea leaves and leftover juice to use. This is roughly true for fresh leaf usage.
4. Heat the wok on medium heat, slide the pan and add the lard, until the four are ripe, pour in the shrimp and quickly use chopsticks to scatter.
5. When the shrimp are jade white, pour into a colander to drain the lard, the dark onion stew pot (that is, use the onion to fry the oil pot, use the onion, leave its green onion fragrant without seeing the onion), and then pour the shrimp into the oil pot, quickly pour the tea and juice together, cook into the Shao sprinkle, shake a few times, out of the pot and plate.
| 4. Steamed tea crucian carp |
Ingredients: 500 grams of live crucian carp, 10 grams of green tea.
1. Wash the live crucian carp after removing the scales, intestines and gills, and stuff the green tea into the belly of the crucian carp.
2. Place on a plate and steam for about 40 minutes.
| 5. Tea smoked chicken |
Ingredients: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon leaf leaves, 5 grams of refined salt, 15 grams of spring onions, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice pot bar, 20 grams of rice wine, 15 grams of sesame oil, 3 grams of peppercorns.
1. Cut 10 grams of green onion into segments, and another 5 grams of green onion, peppercorns and salt together to make a fine mince, help to form shallots and pepper salt and set aside.
2. Dehair the whole chicken, open the back, remove the internal organs and chicken, wash and drain the water, sprinkle the chicken evenly with onion and pepper salt, and marinate for 20 minutes.
3. Peel the chicken, put the skin down in a bowl, put the green onion, ginger slices, add soy sauce, shochu, steam until eight ripe, take out, pick off the green onion and ginger.
4. Break the rice pot into a wok, sprinkle with vegetable leaves, brown sugar, rack grate, place the chicken skin upwards on the grate, and cover the pot tightly.
5. Smoke out the tea leaves with medium heat first, change the fire to smoke for a while until the smoke is everywhere, remove the smoke, lift the lid of the pot, take the chicken and brush it with sesame oil.
6. Chop off the chicken head, chicken tip, chicken leg claw, the chicken body is cut into 5 cm long, 3 cm wide pieces, chicken bones, chicken shins beat loose bottom, chicken nuggets according to the original shape of the chicken plate, chicken head before putting, chicken leg claws on both sides of the ready.
| 6. Scrambled eggs with tea leaves |
Ingredients: tea, eggs, salt.
1. Filter the tender tea greens.
2. Place the eggs well and the tea greens in a frying pan.
3. Quickly stir-fry the tea green and eggs (eggs are easy to cook, just stir-fry).
4. Add an appropriate amount of table salt according to personal taste.
| 7. Tea dumplings |
Ingredients: flour, salt, tea leaves, sugar, soy sauce, oil, minced meat, green onion and ginger.
1. Add warm water and a small amount of salt to the flour to form a smooth dough, cover with plastic wrap, set aside, and let it sit for more than 20 minutes.
2. The tea leaves are brewed in boiling water and filtered.
3. Pour sugar, salt, soy sauce and oil into the minced meat and mix well.
4. Chop the tea leaves and place them in the minced meat.
5. Put the ginger and minced green onion into the minced meat and stir well.
6. Put the dough, add the powder and roll out the skin.
7. Wrap in the filling.
8. Knead into dumplings.
9. Cook the dumplings and get out of the pot.
| 8. Tea fragrant marinated chicken wings |
Ingredients: six chicken wings (can be increased), 5 grams of jasmine tea leaves, a small piece of ginger, a small handful of chives, a piece of cinnamon crumbled, three star anise, 1 pinch of peppercorns, four dried peppers, salt, 2 spoons of dark soy sauce, oil to taste, 2 rock sugar.
1. Brew the tea leaves with boiling water first, so that the tea leaves will slowly brew out of the flavor first.
2. First grab the chicken wings with salt, soak the chicken wings for ten minutes at the end of the tea poured in, this is to remove the fishy, you can also enter the taste in advance, and then pour a cup of boiling water into the cup again, continue to make tea.
3. Heat the pan, pour in a little oil, pour all the ingredients into it, and sauté until fragrant.
4. Pour the tea water in the cup, the amount is probably just the amount of chicken wing noodles.
5. Add two grains of rock sugar so that the marinated chicken wings are bright and beautiful in color.
6. Pour in two tablespoons of dark soy sauce, if you like darker color, you can increase the amount of dark soy sauce yourself.
7. After the brine is boiled again, add half of the tea leaves, then cover the lid and burn.
8. In about 10 to 15 minutes, you can collect the juice and fish out the chicken wings and put them on the plate.
| 9. Tea saury |
Ingredients: knife fish (to taste), tea leaves (8 grams), sugar (to taste), green onion and ginger (to taste).
1. Cut the knife fish and wash it clean.
2. Put the knife fish with a cross flower knife, add the minced green onion and ginger and the star anise peppercorns, pour in the soy sauce and cooking wine, sprinkle with salt and marinate for half an hour.
3. Sauté the sugar and tea leaves in an iron pot until fragrant and pour in a little water.
4. Put grates in a pot, place the marinated fish, heat over low heat and smoke for 10 minutes.
5. Smoke the fish with paper to absorb the water, put it into the frying pan and fry it.
6. Garnish with lettuce. That's it.
| 10. Green Tea Buddha Cake |
Ingredients: 500 grams of flour, 200 grams of syrup, salad oil (only for the amount of materials, frying amount personally controlled) 150 grams, taro puree or pineapple trap (filling, according to personal taste) appropriate amount, green tea powder 50 grams, sesame seeds, water appropriate amount.
1. Spread the flour on the table into a circle (leave a large dot in the middle circle to facilitate the later addition of water), and pour green tea powder into the circle.
2. Pour in the syrup and salad oil.
3. Go in the same direction and mix all the ingredients well.
4. Gently grasp and knead into dough.
5. Roll out the ingredients into round cakes. After making the finished product, each one is about 30g, and the skin is about 20g. If you like more filling, add more filling to reduce the amount of skin, but the crust should not be too thin, too thin will lose its proper taste.
6. Wrap the taro puree (or pineapple filling) into the crust with a spatula and pinch the mouth tightly.
7. Brush a little oil inside the mold and put in the dough with filling.
8. The surrounding pressure is dense, and the thickness should be level with the cake mold, so as to avoid the cake collapsing when the buckle is reversed (the thickness is within 1cm)
9. Buckle out and roll a circle of sesame seeds around the circle of the cake.
10. Put in warm oil (about 150-160 ° C), fry for 3-5 minutes until golden brown and serve. Or put it in the oven at 200 ° C and bake for 10 minutes (depending on the oven, the specific time is mastered).