Understand the tea emperor, invite professionals to answer questions for tea friends. Our principle is: do not fool, do not show off, do not maliciously attack, do not deliberately beautify, but only objectively and neutrally answer your questions. Even for questions that don't have a standard answer, we try to be objective.
As a foodie who loves to drink tea, how can you not be worthy of tea when drinking tea? But Xiao Qiao not only matched tea, but also made tea! You think I just cut the watermelon? Then you are wrong, xiao understands that this tea is not as simple as you think.
Tea food is a general reference, it not only includes all kinds of side foods and snacks when drinking tea, such as various stir-fried goods, preserves, pastries, snacks, snacks, snacks, etc.;
It also includes various foods containing tea ingredients, such as tea drinks, tea candies, tea biscuits, tea dishes, etc.
Today, Xiao Zhi mainly talks to you about tea eating, that is, tea dishes, after all, Xiao Zhi is a chef who has made tea and made rice, and his position in the tea cuisine industry... You get the idea.
Xiao understands the tea brewed rice that I have made before, and it is estimated that it is the simplest in the tea dish (so simple that you will not, poke here homemade tea and make rice - open a different taste bud).
But after a period of study, such as braised Longjing steak, Longjing shrimp, tea fragrant beef, Taihe dipped chicken, Maofeng chicken, Xiao Understand has learned! Want to learn? After a little understanding, slowly teach everyone.
After the further study of "Tea Cuisine New Oriental", Xiao Understand understands a lot of small knowledge about tea dishes, and after you learn it, you can walk to the peak of the tea cuisine industry just around the corner!
<h1>Tea dishes</h1>
Tea dishes are dishes made with tea or tea water prepared with cooking ingredients.
The addition of tea has the effect of increasing fragrance, seasoning, defishiness and degreasing, so that the dish not only tastes refreshing, but also adds new nutritional value.
<h1>Tea into the dish is exquisite</h1>
green tea
Unleavened tea, the taste is fragrant, suitable for cooking relatively light dishes, such as Biluochun stir-fried silver fish, fragrant fried cloud mist, Longjing shrimp.
Longjing shrimp
oolong
Semi-fermented tea, with its strong and long-lasting aroma and golden soup color, is suitable for use in dishes with a strong greasy taste, such as Oolong steamed pork knuckle and Tieguanyin stewed chicken.
Tieguanyin stewed chicken
black tea
It is made by full fermentation and is suitable for dishes with strong flavors, such as braised pork and diced red chicken.
Nine-curved braised pork
Black tea
Post-fermented tea, dark brown in color, such as brine juice, suitable for making Pu'er tea fragrant meat, Pu'er tea goat, Pu'er tea soy sauce chicken.
Pu-erh tea fragrant meat
Tea
It is a processed tea with a strong aroma and is suitable for making seafood meals, such as jasmine steamed fish and jasmine seafood soup.
Jasmine seafood soup
<h1>Can all the tea leaves be used to make dishes? </h1>
Dishes pay attention to the color and flavor are complete, tea dishes are the same, to ensure that the color is fresh, fragrant, good taste, so the fragrance is light, storage time is long, tea stems are many, the leaves have insect eyes on the tea can not be used to cook.
▲ There are too many tea stems
<h1>
So are all the dishes suitable for tea dishes?
</h1>
When making tea dishes, it is necessary to choose the type of tea according to the main material of the dish, and accordingly, tea also has the right to choose dishes, and not all dishes are suitable for making tea dishes.
From the perspective of cooking effect, seafood and meat can be used as materials for tea dishes, and the more brittle stems in vegetables can also be selected. Some of the leaves in vegetables, because the texture is soft and rotten after cooking, it is not suitable to use tea leaves to cook.
<h1>Selection of tea dishes</h1>
The nature of tea dishes is to highlight the light tea aroma and ensure that the food is fishy and not greasy. In ordinary dishes, we often use spices to deal with fishy things, but in tea dishes, this method does not apply.
Because the aroma of spicy uncle, spice seasoning, garlic flowers, raw oil, lard, cream, mustard, butter is too strong, if you do not master the amount of tea, it will cover the tea aroma. Therefore, when making tea dishes for the first time, try to use as little or no use of these excipients.
After seeing so many tea dishes, do you really want to eat it? It also needs to be reminded that tea dishes have not changed the composition of tea, so snack goods that are usually not suitable for drinking tea should resist the temptation of tea dishes!
Original Statement: This article is exclusively original by "Understand Tea Emperor". If reprinted, do not delete, and please indicate the source.
Resources:
1. "Tea Code", Editor-in-Chief of the Editorial Board of "Health Lecture Hall", Heilongjiang Science and Technology Publishing House, 2014 edition.
(Understand the tea emperor, invite professionals to answer your questions, you can add the public number of the tea emperor, ask questions anytime and anywhere!) ）