1. This dish is made of spiced brine and Pu 'er tea spiced brine. Wash the octopus, pour it into the boiling water pot, then put it into a pot of tea-flavored brine prepared with Pu 'er tea, and simmer until it is cooked.

2. Take it out after the brine is cooked, then put it in another pot and soak it in the original brine oil and tea oil. Take it out when serving, and serve it with lime slices, fried tea leaves and sprouts. Tea oil is added when the brine oil is soaked, so the taste of the dish is special.

Dishes: Chengdu Shunxing Old Teahouse

Method:

1. Put the small whitebait into a pot, add Tieguanyin tea, ginger and onion water, salt, etc. for pickling.

2. Put flour, glutinous rice flour and baking powder into the pot, add a little maltose (to make it stick more firmly and add a little sweetness) and water, and make it into a crisp paste for later use.

3. When the salad oil is put into the pot and burned to 40% heat, the pickled whitebait is evenly wrapped into a crisp paste, fried in the oil pot until the surface expands and shapes, temporarily taken out, and when the oil temperature in the pot rises to 50% heat, put it into the pot and fry until the surface is slightly yellow and crisp.

4. Fry the soaked Tieguanyin tea, take out the drained oil, put it on a plate with the fried whitebait, and finally sprinkle with salt and pepper.

Serving dishes: Chongqing Xianchu Restaurant

Raw materials:

Rib 300g tea stem 30g sugar, rattan pepper oil, cooked sesame seeds, salad oil.

Seasoning the material:

Dahongpao Zanthoxylum bungeanum 30g ginger slices, scallion 30g star anise, fragrant leaves, cinnamon 10g chicken essence 5 g Zanthoxylum bungeanum 5g cooking wine 100ml seasoning B: shredded ginger and garlic, shredded dried chili, scallion segments.

Method:

1. Chop the ribs into 10 cm long sections, wash off the blood with clear water, and add material A for pickling 10 hour. In addition, the tea stems are soaked in warm water.

2. Put the marinated ribs into the basin, add the soaked tea stalks, steam them in the cage until the meat is cooked and boneless, and take them out for later use.

3. Heat the oil in the pot to 80% heat, add the steamed ribs, soak and fry until the skin is golden, and remove and drain the oil. Put the tea stems in an oil pan and oil them, then take them out and drain them for later use.

4. Leave the bottom oil in the pot to heat up, add the material B and stir fry, then add the fried ribs and tea stalks, add a small amount of white sugar and rattan pepper oil, sprinkle with cooked sesame seeds, take the pot and put it on the plate, and decorate slightly.

Note: Don't fry the shredded Agrocybe aegerita too dry, otherwise it will affect the taste. In addition, because XO sauce and fresh dew are salty, there is no need to add salt when mixing.

Method:

Method:

In fact, there are many ways to make tea-flavored chicken, some of which are to put the chicken in a pot mixed with tea juice and cook it into a dish; Some put the fried chicken pieces into the pot again, and then add dry tea leaves to fry them into dishes; Others are made in different ways, such as steaming, stewing and baking. This kind of tea-flavored chicken is not only seasoned with tea juice, but also seasoned with Flammulina velutipes, and finally cooked by "roasting". The tea-flavored chicken made by this method is Huang Liang in color, fresh and tender, and full of tea fragrance.

Ingredients: Sanhuang chicken 1 Flammulina velutipes 200 g shallot slices 20 g garlic slices 10 g shredded ginger 5 g yellow wine 50 ml sake 15 ml fresh juice, soy sauce and boiled juice 10 ml salt and pepper 10 g brewed tea 65438.

Method:

1. Take shredded ginger, garlic slices, onion segments, salt and pepper, pepper, yellow wine, and mix in the marinade for later use.

2. Take tea juice, delicious juice, light soy sauce, honey, boiled juice and sake, pour them into a basin and mix well to make tea-flavored juice.

3. After the Sanhuang chicken is cleaned, add the marinade and rub it inside and outside the chicken (and rub it evenly in the abdominal cavity), and marinate for 2 hours until the chicken tastes delicious.

4. Stuff the Flammulina velutipes into the chicken.

5. Put Sanhuang chicken in a casserole, add tea juice, medlar and soaked tea leaves, cover and bake in the oven for 25 minutes until the meat is cooked and the soup in the pot is thick.