Four classic delicacies made from tea
1. Tea egg
Ingredients: 6 eggs, black tea 5- 10g, soy sauce 3-4 tablespoons, salt 1 teaspoon, star anise 1 slice, half a slice of ginger, a little pepper, cinnamon 1 slice or half a spoonful of cinnamon powder, and dried tangerine peel 1-2 slices.
Practice: ① Boil the eggs in cold water until the water boils for two minutes, then take them out and put them in cold water.
(2) gently knock on the eggshell with the back of a spoon.
(3) Add 400ML of cold water to the pot again, put the prepared seasoning into the water and stir it evenly. Bring it to a boil with high fire, add eggs and turn it to low heat 1-2 hours, and pay attention to ventilation.
Turn off the fire and you can eat. If you want to have a full taste, you can soak for one night before eating.
Taste: Add various spices to black tea and cook it with eggs. Black tea tastes mellow and the tea leaves are fragrant. Without the astringency of green tea, the red-brown soup is brighter.
2. Shrimp in Longjing
Ingredients: freshwater shrimp 1 kg, Longjing fresh tea 1 g or fresh tea 5g (one bud and two leaves), egg 1 g, monosodium glutamate 2g, Shaoxing wine15g, refined salt 3g, wet starch 4g, and cooked lard/kloc-0.
Practice: ① Shell the shrimp, wash the shrimp meat repeatedly until it turns white, and put it in a bowl.
(2) Add salt, monosodium glutamate and egg white, stir with chopsticks until it becomes thick, add dry starch, mix and mix, and let stand 1 hour.
(3) Brew Longjing tea with 50 ml boiling water for 1 min, then discard 30 ml of tea soup and keep the tea juice for later use. Fresh leaves are roughly like this.
(4) Turn on medium heat, heat the pan, pour lard until it is 70% cooked, pour shrimps, and spread them out quickly with chopsticks.
⑤ Leave a little oil in the wok and set it on fire. Pour shrimps into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry for a few times, then take out the wok and put it on a plate.
Taste: Blending tea with shrimp, the whole product is tender and soft, the shrimp is white and tender, the bud leaves are fragrant and the color is elegant. There is tea in the shrimp, and there is fresh shrimp in the tea.
3. Green tea Buddha cake
Ingredients: 500g flour, 200g syrup, salad oil 150g (only for the amount of materials and fried), appropriate amount of taro paste or pineapple stuffing (filling according to personal taste), 50g green tea powder, appropriate amount of sesame seeds and appropriate amount of water.
Practice: ① Beat the eggs in a bowl, add vegetable butter and sugar to dissolve.
(2) Add green tea powder, stir evenly, sieve into self-raising flour, and knead into dough.
③ Take a small dough and roll it to a thickness of about 5mm with a rolling pin.
(4) Use a cake mold to press out various patterns on it.
⑤ Put a little peanut oil in the baking tray and put cookies in the baking tray.
⑥ Put the baking tray into the oven and bake at 165℃ 15 minutes. Stir-fry a few times and then serve.
Taste: crisp, with the freshness of green tea and the fragrance of sesame, it is a good snack.
4. Tea-flavored tofu
Ingredients: Beidoufu 1, tea (Tieguanyin), soybean kernel 1 small bowl, chopped onion and garlic; Cooking oil, 3 grams of sugar, salt, soy sauce and soy sauce each 1 spoon, Pixian bean paste 1/2 spoons, sesame oil.
Practice: ① Chop the onion and garlic and peel the edamame. Taking out the soaked tea leaves and roughly cutting the tea leaves for later use;
(2) Boil tofu in water for 1 min, take it out and drain it, cool it and cut it into small pieces, add salt in hot oil, fry it until both sides are golden, and finally take it out and drain it;
(3) Leave the bottom oil in the pot and add half of the onion and garlic. Add bean paste, stir-fry, add edamame kernels, mix in chopped tea leaves and tofu blocks, and stir-fry over high fire;
(4) Pour in 65,438+0 tablespoons of soy sauce and soy sauce respectively, add tea until the bean curd is covered, turn to low heat and stew until it is tasty, then turn to high heat, collect the juice, sprinkle with proper amount of salt and a few drops of sesame oil, add the remaining chopped green onion, and mix well to serve.
Taste: The bean curd soaked in fragrant juice is salty and spicy, with natural tea and bean fragrance, and the taste is reproducible and authentic vegetarian.