Ingredients: lotus root, green pepper, red pepper, ginger, black tea bag, rock sugar, a little lemon juice.

Exercise:

1, washed lotus root, peeled and sliced;

2. Put lotus root slices into a soup pot, add black tea bag and crystal sugar, add water and lotus root slices, bring to a boil with high fire, and reduce the heat to about 10 minute;

3. Slice ginger, wash green pepper and slice;

4. Pour the cooked lotus root slices together with the soup into a basin, and add ginger and green pepper;

5. Add a spoonful of lemon juice and mix well.

| 2. Braised ribs with Pu 'er tea |

Material: ribs (500g)

Seasoning: Pu 'er tea (5g), oil (2 tbsp), onion (appropriate amount), ginger (appropriate amount), star anise (1 piece), rock sugar (2 pieces) and salt (1 teaspoon).

Production steps:

1, put Pu 'er tea in a tea bag.

2. Turn the tea bag over and seal it.

3. Wash the ribs, blanch and drain.

4, hot oil in the pot, add onion and ginger to saute.

5. Add the ribs and mix well.

6. Add water to the ribs 1-2cm. After the water is boiled, add teabags and star anise.

7. Stew on high fire for 10 minute, then turn to low fire and continue stewing for half an hour until the soup thickens. Put salt 10 minute and rock sugar for 5 minutes before taking out.

8. Finally, sprinkle with shallots or parsley.

Tip:

If you think Pu 'er tea is too bitter, you can make tea with enough hot water and pour the tea soup into a pot instead of water. You don't have to put tea bags directly.

| 3. Longjing Sliced Meat Soup |

Ingredients: pork leg 150g (meat can be your favorite), Longjing tea 1.5g, fresh soup 1000ml, eggs 1 piece, and proper seasoning.

Exercise:

1. Slice pork leg, add Shaoxing wine, refined salt, monosodium glutamate, pepper, egg white and dried starch, mix well and let stand for half an hour.

2. Longjing tea is brewed with boiling water, drained and then brewed with boiling water for later use.

3. Blanch the pork leg in boiling water, take it out, add seasoning to the fresh soup, add tea juice and tea leaves, and add the meat slices after blanching.

| 4. Tea porridge |

Ingredients: green tea flower 10g, japonica rice 50g, and proper amount of sugar.

Exercise:

1. Boil the green tea into 100 ml strong tea juice, remove the residue, and wash the japonica rice.

2. Add 400 ml of tea juice, sugar and water, and simmer into thick porridge.

|5. Tea eggs |

Ingredients: some eggs, black tea powder, cinnamon, fennel, star anise, monosodium glutamate and red soy sauce.

Exercise:

1. Wash the eggs (preferably red-shelled eggs) first, cook them with water, take them out and pat them gently, so that the eggshells will crack but not break.

2. Put black tea powder, cinnamon, star anise, fennel, red soy sauce and water into the pot, add the boiled eggs, simmer for half an hour after boiling, and add monosodium glutamate.

| 6. Longjing shrimp |

Ingredients: fresh and fresh river shrimp 1 000g (about 250, with uniform size), 5 grams of Longjing new tea (super)1g or new tea (one bud and two leaves), 1 egg, 2.5g of taste, 5 grams of Shaoxing wine15g, 3 grams of refined salt and 40 grams of wet starch.

Method:

1. Shrimp is shelled and squeezed out. The method is to hold the shrimp head with one hand, the shrimp tail with the other hand, and squeeze the shrimp neck, and the shrimp will regenerate and shell.

2. Put the shrimp meat in a bamboo basket, wash it repeatedly with clear water until it is white, put it in a bowl, add refined salt and egg white, gently stir it with chopsticks until it becomes thick, add wet starch and monosodium glutamate, mix well, and let it stand for 1 hour to allow seasoning to penetrate into the shrimp for later use.

3. Brew Longjing tea with 50 ml boiling water for 1 min, then discard 30 ml tea soup, tea leaves and juice for later use. The usage of fresh leaves is roughly the same.

4. Heat the wok on medium heat, slide the wok and add lard. When it is ripe, pour in the shrimps and spread them out quickly with chopsticks.

5. When the shrimps are jade white, pour them into a colander to drain the lard, then stir-fry the shallots in a wok (that is, stir-fry the shallots in the oil pan, and take out the shallots when using them, leaving them fragrant but not scallions), then pour the shrimps into the oil pan, quickly pour the tea leaves and juice into the sauce to cook, shake them a few times, and then take them out of the pan and plate them.