Raw materials: river shrimp 1000g, Longjing fresh tea 1.5g, egg 1 piece, cooking wine, salt, cooked lard, monosodium glutamate and starch.
Practice: shell the shrimp, wash the shrimp meat, drain the water, put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it becomes sticky, then add dry starch and mix well for sizing; Take a teacup, put tea leaves on it, soak it in 50 grams of boiling water, open the lid 1 min, filter out 40 grams of tea juice, and leave the tea leaves and juice for later use; When the wok is on fire, lubricate the wok, add cooked lard, heat it to 40% to 50%, add shrimps, stir them quickly with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil; Leave a little oil in the wok and put it on the fire. Pour shrimps into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry for a few times, and then take the pot and plate it.
Chaxiang beef
Ingredients: 500g beef, 25g red dates, 5g green tea, a little cinnamon and fennel, and a little oil, onion, ginger, cooking wine, soy sauce, sugar, cinnamon and red dates.
Practice: cut the beef into small pieces and cook in a cold water pot, skim off the floating foam, cook for half an hour on low heat, then pour out and wash; Stir-fry onion, ginger and beef in an oil pan, add wine, soy sauce, sugar, green tea, cinnamon fennel, red dates and water, bring to a boil with low fire, simmer for about 1.5 hours, and then turn to high fire to collect concentrated juice. Putting tea leaves not only smells fragrant, but also makes beef rot quickly and taste delicious.
Camphor tree tea smoked duck
Ingredients: 1 Fat duck, scented tea, camphor leaves, dried juice, rice straw, pine and cypress branches, prickly ash, pepper, salt and bacon (YIqiG. Cn)。
Practice: After washing the fat duck, marinate it with salt and bacon for 8 hours, and put it in the smoking stove; Mixing scented tea, rice straw, pine bark and camphor tree leaves to make smoked material, smoking until duck skin turns yellow, taking out, steaming in a cage for 2 hours, taking out and cooling; Heat the cooked oil, add the smoked duck and fry until the duck skin is crisp and fragrant.
Green tea tomato soup
Ingredients: green tea 2g, tomato 150g, a little salt.
Practice: Wash and peel tomatoes, mash them, mix them with green tea and put them in a soup bowl, then immediately rush into boiling water and add a little salt to serve.
Tea is different from vegetables.
Tieguanyin tea is large, and it gives off a strong orchid fragrance after brewing. This tea is light and bitter. Suitable for jiaozi with tea soup, or fried side dishes are better. Dip the soaked Tieguanyin in flour and fry it in the oil pan, which is crisp and fragrant.
Green tea, such as Longjing tea, has a faint fragrance. Tea soup can be used to make some light-flavored dishes, such as grilled shrimp and steamed fish.
Pu 'er tea is red and bright, suitable for making brine juice, and has the best stewing effect.
Biluochun is suitable for ladies' beauty drinking. For example, it is "Biluochun" dish in Ataichi. Soak tea leaves in mineral water first, and then mash them together to make soup.
Oolong tea is suitable for chickens and ducks, and hot beef is best with black tea. Scented tea will be less effective in cooking.
Judging from the quality of tea, some tea leaves with fragrance, many tea stems and insect leaves cannot be used.
When cooking with tea soup, the tea leaves should be completely soaked to better volatilize the fragrance. To make tea and cook, it is generally enough to soak tea leaves in 80℃ water for two minutes, and it is forbidden to soak them in boiling water for a long time. The fragrance of tea will gradually disappear, and the fragrance of dishes will not be so rich. If the quality of tea can be guaranteed, it is generally best to soak it in 600 ml of water per 10 g of tea.
Through the above introduction, I hope everyone can understand this. Put tea in the recipe, and the most important thing is to use tea to make the recipe taste more fragrant. However, putting tea in cooking is not a popular cooking method, so when using tea in recipes, we must learn the reasonable collocation of tea and ingredients, so that recipes and tea can be perfectly combined.