Tieguanyin and Longjing are best for cooking. Because it tastes better. Don't grab the taste of the dish itself. Cooked food has a faint scent of tea.
The "tea egg" mentioned above, the egg boiled with tea leaves combines the fragrance of tea leaves, which is much more delicious than the simple boiled egg. Wash the eggs first, cook them with water, take them out and pat them gently, so that the eggshells will crack and not break. Black tea powder, cinnamon bark, star anise, fennel, soy sauce and water are put into a pot, boiled eggs are added, boiled over high fire, then simmered for half an hour, and monosodium glutamate is added.
1: Tieguanyin tea, Guanyin tea-flavored shrimp and tea-flavored tofu can be made. Longjing shrimp can be made from tea leaves under Longjing. Longjing roasted meat Longjing chicken wings and other dishes.
Don't let the temperature of tea be too high when cooking. Generally speaking, you can make tea. Then use the juice of tea leaves. To cook.
When cooking with tea, the order of each dish is different. And the shrimp with tea flavor must be fried after the tea leaves are soaked. Tea juice for inspection of Longjing shrimp.
4: Tea-scented tofu. Cut the marinated tofu into squares. Fry in an oil pan over low heat until golden brown on both sides. Then add onion and ginger. Add a little soy sauce and oyster sauce. Then add water to soak the tea leaves.
5: Add a little salt and cover the pot. Slow fire for five minutes. After five minutes, when the soup is dry, add the tea leaves. Stir well and serve.
6: Longjing shrimp. Soak Longjing tea in warm water until it becomes soft. Add salted egg white and starch to shrimp.
7: put a little oil in the pot, heat it to 50%, then add the shrimps and smooth them, and then pour them out.
8: Put oil in the pot. Add shrimp and a little salt and sugar. Put it in the water where the tea leaves are soaked. A little water starch. Take the tea out of the pot.