Composition:

Noodles, yam, carrot, cucumber, medlar, tea oil.

Exercise:

1. Cut yam, radish and cucumber into filaments for later use.

2. put water in the pot, boil it, put it in the noodles and boil it.

3. Put medlar, yam, radish and shredded cucumber in the pot and cook it a little.

4. Fish noodles, put in a bowl and pour a spoonful of tea oil.

Camellia oil noodles are nutritious, easy to digest, and have a faint scent of Camellia oleifera, which is light and not greasy.

Tea oil chicken

Composition:

Half chicken, ginger, tea oil, rice wine, soy sauce.

Exercise:

1. Shred chicken and slice ginger for later use.

2. Boil the hot pot, pour in the right amount of tea oil, and add ginger slices to stir fry.

The third step is to add chicken and fry it.

4. After the chicken is browned, pour in the soy sauce and stir fry for coloring.

5. Pour in cooking wine and a little water and simmer on low heat.

6. After collecting the juice, take it out of the pot and put it on the plate.

Roasted pumpkin with tea oil

Composition:

Pumpkin, tea oil, salt, Italian spices

Exercise:

1. Wash the pumpkin and cut it into crescent shapes.

2. Spread a layer of tea oil evenly on the pumpkin block and sprinkle with appropriate spices.

3. The oven is preheated 180/ 180, and the pumpkin pieces have just entered the oven.

4. Bake 15~20 minutes.

The fume point of tea is as high as 2 10℃, and high temperature baking will not destroy nutrition. The burnt smell of pumpkin and the smell of tea oil blend together, which tastes sweet and fragrant.