Chinese drink tea for a lifetime, know that this is a healthy drink, drink refreshing, but most people's impression of tea, still stay in the old man, kung fu tea or each said their own words, we ignore that tea is already a part of Chinese culture, and Chinese tea has a very moving and rich historical background and story. For Chinese who love to drink tea from the old ancestors, green tea has always been a healthy and elegant drink, when the habit of drinking tea spread to Japan, the Japanese also developed a complex and charming "tea ceremony", and even became one of the most representative traditional cultural activities in Japan; with the continuous research reports in the West, the nutritional components of green tea have unexpected and wonderful functions in both health and disease resistance, and modern people who pursue nutrition and health have set off a wave of drinking green tea. With the promotion of slimming and the dream of oriental women pursuing fair skin, green tea slimming, green tea skin care, green tea skin care products and green tea foods have entered the market magnificently, ready to create a green miracle for your body, so that you can feel the incredible charm of green tea from the inside out!
Tea plum cold mix lotus root
Ingredients: Tea plum 4 plum juice 1 tbsp lotus root 1 piece
practice:
1. After the tea plum is pitted, the plum meat is chopped, and then the plum juice is added and stirred together before setting aside.
2. Cut the lotus root into thin slices about 1 cm in size, blanch in water for about 10 seconds, then soak in ice water and set aside.
3. After fishing the lotus root slices from the ice water in Recipe 2, then add the plum juice of Recipe 1 and stir well.
Tea fragrant raw nut rice
Ingredients: 10 round glutinous rice 600 grams of five-fold grains 300 grams of plum juice 1/2 bowl of fresh tea leaves
1. After the tea plum is pitted, chop the plum meat and set aside.
2. Soak the round glutinous rice and the five-knotted grains in water for 3 hours before draining.
3. Mix the round glutinous rice and five grains from Recipe 2 in a pot and set aside.
4. Add the plum juice to the five-knot rice of recipe 3, stir it slightly, take out the appropriate amount of five-pound rice and spread it out, then add the plum meat of recipe 1 and roll it up like sushi.
5. Decorate the rolled rice in Recipe 4 with fresh tea flakes, then wrap and seal it in plastic wrap and steam it in a pot for about 5 minutes.
Green tea with many steamed buns
Ingredients: a. Water 300cc yeast 6g b. Medium gluten flour 600g fine yarn sugar 50 g five-quirrel granules 160g matcha powder 1 tbsp
1. After the water and yeast of material a are stirred evenly, then add the medium gluten flour, fine sugar, five-wood grains and matcha powder of material B and stir evenly, knead the dough until smooth, and then place it for about 20 minutes.
2. After the slack dough is loosened, the dough rod is first shaped by a large rod dough stick, and then the shape of the dough is adjusted to a square with a thickness of about 1 cm with a small rod dough stick, and then the dough is rolled into a cylinder shape directly by hand, and then cut into a size of 3 cm and directly placed in the steamer, and the fermentation is placed for about 30 minutes.
3. Steam the fermented eel head for about 30 minutes.
Two-tone green tea biscuits
Ingredients: a. Cream 150 grams of powdered sugar 105 grams of egg liquid 30 grams of low gluten flour 300 grams of matcha powder 10 grams of almond flour 45 grams b. cream 150 grams of powdered sugar 105 grams of egg liquid 30 grams of low gluten flour 300 grams of almond flour 45 grams
1. After softening the cream in ingredient a, add powdered sugar and beat together until the hair is white.
2. Add the egg mixture in parts to Recipe 1 and stir well, then add the sieved low gluten flour, matcha powder and almond flour and mix until they are in a ball.
3. Place the green tea dough in Recipe 2 to relax for about 30 minutes, then flatten the dough rod with a rod stick to a thickness of about 1 cm, press the heart model on the green tea dough, and then take out the heart-shaped green tea dough and set aside.
4. After softening the cream in ingredient b, add the powdered sugar and beat together until the hair is white.
5. Add the egg mixture to Recipe 1 in parts and stir well, then add the sieved low gluten flour and almond flour and mix and beat until into a ball.
6. Place the original dough in Recipe 5 to relax for about 30 minutes, then flatten the dough rod with a rod stick to a thickness of about 1 cm, and after pressing the heart-shaped model on the original dough, take out the heart-shaped dough skin for later.
7. Place the heart-shaped green tea dough in Recipe 3 into the original dough in Recipe 6 and press it with a circular model.
8. Place the molded two-tone biscuit dough on a baking sheet, brush the surface with egg juice, put it in an oven at 180°C/180°C, and bake for about 20 minutes.
Meads clam pot
Ingredients: Clams 150 grams of shrimp 150 grams of transparent 1/2 potatoes 1 melon 1/8 slices of black tea bag 1 packet of water 250cc commercially available milk 1 small packet of egg yolk 2 cream 50 grams of flour 50 grams of chicken powder 1 tbsp of green tea minced a little
1. After buying the large clams, soak them in salt water and spit sand for later.
2. Wash the shrimp, after cleaning the turbo, cut into blocks of about 3 cm in size, put them in boiling water and blanch for about 1 minute, then soak in ice water and set aside.
3. After the potatoes are washed and peeled, cut into cubes; after the melon is washed and peeled, cut into cubes and put into boiling water for about 1 minute, then you can drain the water and set aside.
4. Green tea bags are brewed in hot water and set aside.
5. Mix the milkmaids, egg yolks and matcha powder and stir well and set aside.
6. Heat the pan, put in the cream and heat it, add the flour to fry the aroma and reduce the heat, then add the green tea of Recipe 4 and mix it into the batter, then add the chicken powder and mix well and set aside.
7. Take the just pot, put in the materials of recipe 1, 2, 3, 6 and mix well, pour into the baking vessel, and then lay the material of method 5 flat on the top, put it into the oven at a furnace temperature of 250 ° C, bake until the surface is browned yellow, you can take it out, and then sprinkle a little green tea powder.
Old tea drunk chicken
When eating chicken, you should have the same experience, that is, you don't know why the chicken looks red, but it is not cooked, the teacher mentioned that this is because in the initial processing of ingredients, there is no bloodletting water or blood water is not put clean, so the step of putting clean blood water can be said to be quite important.
Ingredients: Chicken thigh meat 1 piece of water to taste the right amount of ice Sauce: Red Dew Wine 600cc Tea Juice 600cc Salt 28 grams of sugar 56 grams of MONOS glutamate 84 grams
1. Mix the red dew wine, tea juice, salt, sugar and MSG and stir well and set aside.
2. Bend the triangle in front of the chicken thigh and cut it with scissors to facilitate the release of blood.
3. Blanch the chicken thighs in recipe 2 in water for about 10 seconds, then rinse with clean water and set aside.
4. Put the water and the chicken thigh meat of Recipe 3 into the pot and cook over medium heat, the water temperature is maintained at 85 ° C, while the temperature in the center of the chicken is maintained at 75 ° C, and the meat cooked at this temperature has the best taste.
5. Cook until the chicken changes color until it is cooked, then soak it in ice cubes and wait for the chicken thighs to cool completely before taking it out.
6. Remove the chicken thighs that have cooled from Recipe 5, dry them first, soak them in recipe 1 sauce, and refrigerate them for 2 days.
7. Remove the flavored chicken thigh meat from the refrigerator, wipe the water first, then remove the bones of the chicken thigh meat, and cut the boneless chicken thigh meat into slices.
Perilla plum chicken
Ingredients: Chicken thigh 1 perilla tea plum 10 brown rope 1 sauce Sauce: 1/4 cup water 1/2 cups caster sugar 10 grams plum vinegar 1 tbsp
1. After the perilla tea plum is pitted, the plum meat is chopped, and then the plum juice is added and stirred together.
2. Mix and stir all the sauce ingredients and cook over low heat until thick and set aside.
3. Bend the triangle in front of the chicken thigh and cut it with scissors to facilitate the release of blood.
4. Blanch the chicken thigh meat in method 2 in water for about 10 seconds, then rinse it with water, remove the bones of the chicken thigh meat and set aside.
5. Spread the chicken thighs from Recipe 3 flat, add the plum meat from Recipe 1, roll them up like sushi, tie them tightly with brown rope, set aside, and steam them in a pot for 10 minutes.
6. Take out the steamed chicken thigh meat from Recipe 4, let it cool, untie the brown rope and cut it into slices and plate it, then drizzle with the sauce of Recipe 2.
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