The latest tea is much more delicious. There are tea eggs, shrimp in Longjing, fried tea tips, spiced smoked fish, tea duck, tea porridge, tea beef tendon and tea ribs. Everyone calls it tea cake, which is a kind of food made with tea as the main ingredient. Tea-scented crucian carp is the key ingredient of crucian carp flavor, and tea is the key condiment. The finished dish is salty and delicious. There is still a little tea fragrance after eating, which is slightly sweet. The tea taste of crucian carp is boiled in the stomach of the fish, which makes the tea taste invade the fish. Different from Zhangcha duck, spiced smoked fish and other tea dishes, the latter is to make the aroma of tea stick to the surface of ingredients by steaming.

The tea flavor of tea-flavored crucian carp penetrates into the meat, which reasonably removes the fishy smell and highlights the delicacy of crucian carp meat, so this dish is slightly sweet after passing the fish. Tea-scented crucian carp is a dish that makes the tea taste of tea invade crucian carp. It's roasted crucian carp with tea flavor. Tea is fragrant, tea is refreshing, and crucian carp is delicious. After the integration of the two, it also highlights the sweet and wonderful conclusion of crucian carp. Tea-flavored crucian carp is an eclectic tea dish, which can be replaced by crucian carp, perch and mandarin fish. The tender tea is fragrant and the fish is delicious.

When cooking, you must work harder and season according to your hobbies. You don't have to stop. The taste is all made by yourself. Preparation materials of fresh tea mixed with cold dishes: freshly picked tea 100g, half a spoon of salt, 2 spoons of vinegar, oil consumption 1 spoon, sesame oil 1 spoon, and 2 millet peppers. Practice: Wash the tea leaves in a bowl, scald them with hot water, pick them up and put them in a plate, rinse them with mineral water, and drain them for later use. Cut the millet pepper in half, add salt, vinegar, oil consumption, sesame oil and millet pepper to the tea tray and mix well. Tea must be scalded with hot water and then washed with mineral water. The tea leaves are dirty (the bowl is full of small sand).

Jasmine tea bamboo tube rice practice: first soak the first-class jasmine tea, put Thai fragrant rice, sausage, bacon, taro and dried onion into a special bamboo tube, and then pour the tea into a steamer to steam for about half an hour. Taste: rice, tea and bamboo are fragrant, oily but not greasy, with endless aftertaste.