Although food culture and tea culture are clearly distinguished and rarely integrated, they also occasionally have commonalities. Eating tea is like a Buddhist view of the Tao Te Ching and Zhuangzi, with a kind of wisdom that can achieve change, thus reaching the realm of creating subtlety. Tea can not only be fresh and fishy, but also bring a rich tea aroma. Today, I would like to introduce you to "Tea Crucian Carp Soup", a fresh and rich, rich taste, nutritious and healthy home cooking.
Main ingredients:
10 to 12 grams of tea leaves (Pu'er tea or Tieguanyin), 1 crucian carp (400 to 500 grams), 3 slices of ginger
method:
1, first use boiling water to wash the tea leaves, and then slaughter and wash the crucian carp, remove the scales, gills, dirty and so on;
2, put the tea leaves into the belly of the crucian carp, and then put it into the clay pot together with the ginger, and then add 1750 ml (about 7 bowls of water) of water;
3, after boiling with a martial fire, change to a simmer for about 1 hour, and then add an appropriate amount of salt and a little raw oil, crucian carp can be fished up, remove the tea leaves and mix into soy sauce to eat.
Remarks: You can also add tea soup to the stew process according to the way you usually make crucian carp soup, and still use Pu'er or Tieguanyin as a suitable.
efficacy:
Tea crucian carp soup is a healthy spleen diuretic, heat and yin, with medicinal diet curative effect of the soup, at the same time, it is also suitable for people with diabetes, stomach heat, thirst quenching, stomach swelling and other symptoms to eat.