Ingredients: green tea flower 10g, japonica rice 50g, and proper amount of sugar.

Method: (1) Boil green tea into thick tea juice 100 ml, and remove residues.

(2) Wash the japonica rice, add 400 ml of tea juice, sugar and water, and simmer into thick porridge.

Chicken tea rice

Ingredients: 8 small pieces of chicken breast, egg 1 piece, wheat flour 100g, appropriate amount of japonica rice, salt, dried shredded laver, green tea powder and 20 ml of wine.

Method: (1) Slice chicken breast vertically, pat it gently with the back of a knife, sprinkle with fine salt and yellow wine, and let it stand for 4~5 minutes.

(2) Beat the eggs into a bowl, add 150 ml cold water, add wheat flour, and stir quickly to form an egg paste.

(3) Dip shredded chicken in egg paste, fry until cooked, take it out and put it on japonica rice, sprinkle with green tea powder, fine salt and dried shredded laver.

Tea eggs

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

Methods: (1) Wash the eggs (preferably red-shelled eggs) first, cook them with water, take them out and pat them gently, so that the eggshell will crack without breaking.

(2) Put black tea powder, cinnamon, star anise, fennel, red soy sauce and water into a pot, add boiled eggs, boil them with low fire, then simmer for half an hour, and add monosodium glutamate. Salinity can adjust the amount of red soy sauce added, and some salt can also be added.

Longjingcha fried shrimp

Ingredients: fresh and fresh river shrimp 1000g, Longjing tea 5g, one egg, accurate taste 2.5g, Shaoxing wine 15g, refined salt 3g, wet starch 40g, cooked lard 1000g.

Method: (1) Shell the shrimp and squeeze out the shrimp meat.

(2) Wash the shrimp meat repeatedly with clear water, put it in a bowl, add refined salt and egg white, gently stir with chopsticks until it becomes thick, add wet starch and monosodium glutamate, mix well, and let it stand 1 hour.

(3) Brew Longjing tea with 50 ml boiling water for 1 min, and then take out the soup for later use.

(4) Heat the wok with medium fire, slide the wok and add lard. When it is four ripe, pour in the shrimp and spread it out quickly with chopsticks. When the shrimps are jade white, pour them into a colander to drain the lard. Stir-fry the onion in the oil pan, and take it out when using it, leaving it fragrant and not green. Then pour the shrimp into the oil pan, quickly pour the tea leaves and juice, cook with salt, shake it a few times, and take it out of the pan.

Longjing pork slice soup

Ingredients: pork leg 150g, Longjing tea 15g, vegetables 10g, fresh soup 1000ml, eggs 1, and a little seasoning.

Method: (1) Slice the leg meat, add Shaoxing wine, refined salt, monosodium glutamate, pepper, egg white and dried starch, mix well and let stand for half an hour.

(2) Longjing tea is brewed with boiling water, drained, and then brewed with 100 ml boiling water for later use. Wash the vegetables for later use.

(3) Put the leg pieces in a hot pot and take them out after cooking. Add seasoning to the fresh soup, then add tea juice and tea leaves, add vegetables after boiling, and finally pour in the meat slices.

Green tea tomato soup

Ingredients: green tea 1.0 ~ 1.5g, tomato 50 ~ 150g.

Method: Wash tomatoes, blanch them with boiling water, peel them, mash them, mix them with green tea, put them in a cup, and add 400 ml of water to serve.

Tea-flavored braised chicken

Ingredients: tender chicken 1 chicken, 25g tea, star anise (cinnamon), wine, refined salt and a little crude oil;

Method: (1) Cut open the chicken, wash it, fill half of the tea into the chicken belly, and smear it with cooking wine and salt for 30 minutes;

(2) put the other half of tea and star anise into a pot and add water to boil;

(3) Put the chicken in a pot and simmer for about 20-30 minutes, then take it out;

Steamed fish with green tea

Ingredients: 5g tea, oil 10g, a little refined salt, yellow wine.

Method: (1) Boil green tea with 100ml for 3-5 minutes to remove tea residue.

(2) Slaughter and wash the fish, and cut it from the abdomen to the back. Don't cut it.

(3) Put the fish on the plate, smear it with salt, yellow wine and other marinating 10 minute, put the tea under the belly of the fish, pour the tea soup into the edge of the plate and sprinkle with oil and shredded ginger.

(4) Put the prepared fresh fish in a pot and steam for 12 minutes until the fish's eyes pop out. Finally, add a little tea as an ornament, and you're done.

Tea food not only has unique taste, but also has high nutritional value.