1. Hot and sour lotus root slices with tea flavor |

Ingredients: lotus root, green pepper, red pepper, ginger, black tea bag, rock sugar, and a little lemon juice.

Method:

1. Wash, peel and slice the lotus root;

2. Put the lotus root slices into a soup pot, add black tea bags, rock sugar, and add Cover the lotus root slices with water, bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes;

3. Cut the ginger into thin strips, wash and slice the green and red peppers;

4. Boil Pour the good lotus root slices and the soup into the basin, add shredded ginger and green and red pepper;

5. Add a spoonful of lemon juice and mix well.

| 2. Pu'er tea braised pork ribs|

Ingredients: Ribs (500g)

Seasoning: Pu'er tea (5g), oil (2 tablespoons) , green onion (appropriate amount), ginger (appropriate amount), star anise (1 piece), rock sugar (2 pieces), salt (1 teaspoon)

Preparation steps:

1. Put Pu'er tea in Add to tea bag.

2. Turn the tea bag over and seal it.

3. Wash the ribs, blanch them and drain them.

4. Heat oil in a pot, add onion and ginger and sauté until fragrant.

5. Add the pork ribs and stir-fry evenly.

6. Add water to cover the ribs by 1-2cm. After the water boils, add tea bags and star anise.

7. Simmer over high heat for 10 minutes, then turn to medium to low heat and continue to simmer for half an hour until the soup thickens. Add salt 10 minutes before serving and rock sugar 5 minutes before serving.

8. Finally, sprinkle with chives or coriander for garnish.

Tips:

If you feel that Pu'er tea is too bitter, you can make tea with enough hot water and pour tea soup into the pot instead of water. No need to put the tea bag directly.

| 3. Longjing Pork Soup|

Ingredients: 150 grams of pork leg (you can choose the meat you like), 1.5 grams of Longjing tea, 1000 ml of fresh soup, 1 egg, Appropriate amount of seasoning

Method:

1. Cut the pork leg into thin strips, add Shaoxing wine, fine salt, MSG, pepper, egg white and dry starch, mix well, and set aside. Set aside for an hour

2. Brew Longjing tea with boiling water, drain off the water, then brew with boiling water and set aside

3. Boil the pork leg in boiling water until cooked Take out, add seasonings to the fresh soup, add tea juice and tea leaves, add meat slices after boiling

| 4. Tea porridge|

Ingredients: 10 grams of green camellia flowers, 50 grams of japonica rice grams, appropriate amount of sugar.

Method:

1. Boil the green tea into 100 ml of strong tea juice, remove the residue, and wash the japonica rice.

2. Add 400 ml of tea juice, sugar and water, and simmer over low heat until it becomes thick porridge.

|5. Tea eggs |

Ingredients: some eggs, black tea powder, cinnamon, fennel, star anise, MSG and red soy sauce.

Method:

1. First wash the eggs (preferably red-shelled eggs), boil them in water, take them out and beat them gently to make the eggshells crack but not broken.

2. Add black tea powder, cinnamon bark, star anise, fennel, red soy sauce and water to the pot, add cooked eggs, bring to a boil over high heat, then simmer for half an hour, add MSG and serve.

| 6. Longjing Shrimp |

Ingredients: 1000 grams of fresh live river shrimp (about 250, uniform size), 1 gram of Longjing new tea (special grade) or fresh tea leaves ( One bud and two leaves) about 5 grams, one egg, 2.5 grams of flavor, 15 grams of Shaoxing wine, 3 grams of refined salt, 40 grams of wet starch, and 1,000 grams of cooked lard.

Preparation method:

1. Peel the shells of the shrimp and squeeze out the shrimp meat. The method is to hold the head of the shrimp with one hand and the tail of the shrimp with the other hand, and remove the neck of the shrimp. As soon as you squeeze it, the shrimp will be reborn and come out of its shell.

2. Put the shrimp meat into a small bamboo basket, wash it repeatedly with water until the shrimp is white, put it into a bowl, add refined salt and egg white, stir gently with chopsticks until it becomes sticky, add wet starch, Add MSG, mix well, and let stand for 1 hour to allow the seasoning to 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 and set aside the tea leaves and remaining juice. The usage of fresh leaves is roughly the same.

4. Heat the wok over medium heat, add lard after sliding the pan, and when it is cooked, pour in the shrimps and quickly break them up with chopsticks.

5. When the shrimps are jade-white, pour them into a colander to drain off the lard, and stir-fry the green onions in the pan (that is, fry the green onions in the oil pan, remove the green onions when using, leaving the green onions fragrant but not the green onions), then add Pour the shrimp into the oil pan, quickly pour in the tea leaves and juice, cook in the sauce, shake a few times, remove from the pan and put on a plate.