First, the benefits of cooking with tea
1, prevention and treatment of cardiovascular diseases
If you want to eat fragrant rice, you can get delicious rice by cooking with tea leaves. Cooking with tea also has the benefits of relieving boredom, cleaning the mouth, dissolving food and preventing diseases. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids and prevent cardiovascular diseases.
2. Prevention and treatment of digestive tract tumors
Tea polyphenols can block the synthesis of nitrosamines in human body. Amines and nitrites are widely found in food. They are easy to generate carcinogenic nitrosamines at 37 and proper acidity. Cooking with tea can effectively prevent the formation of nitrosamines, thus achieving the purpose of preventing and treating digestive tract tumors.
Step 3 prevent stroke
Tannic acid in tea can effectively prevent stroke.
4. Prevention and treatment of dental caries
In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluoride can be continuously immersed in tooth tissue, the toughness and acid resistance of teeth can be enhanced and dental caries can be prevented.
Second, how to cook with tea?
The method of cooking with tea is very simple.
First, soak 1 g to 3g of tea leaves in 500g to1000g of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, and filter the tea leaves to remove the residue for later use (not suitable for overnight tea); Put the rice in the pot, wash it, and then pour the tea leaves into the rice pot, so that it is about 3 cm higher than the rice flour, and it can be eaten after cooking.
The best way to cook is to boil the water before adding the rice, so that the rice will be heated while absorbing water, and the protein will be solidified by heating, leaving the rice grains intact. Part of the gelatinized starch escapes and dissolves in the soup, which makes the porridge sticky. Moreover, in the process of boiling water, partially concentrated protein can protect vitamin B 1 and prevent it from dissolving in water. After adding rice, the water pot is boiled to slow fire, and the steam is reduced. This makes the storage of vitamin B 1 30% higher than that of rice cooked in cold water, and the cooked rice tastes better.
Tip: Add a few drops of salad juice to the cooking water to make the rice grains crystal clear. A few drops of lemon juice can soften rice. To cook a pot of fluffy rice, sprinkle a little salt in the pot. Adding vinegar to cooking can prevent rice from turning sour. When heating leftovers, adding a small amount of salt to the water in the steamer can remove the odor of leftovers.
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