Materials:
1 .5g oolong tea
300 grams of boiling water
Low-gluten flour100g
Almond powder 100g
2. Cream130g
3.2 yolk
4. powdered sugar14g
5 grams of salt
5. Cool 60 grams of tea juice.
How to do it:
Preparation: Soak 5g of oolong tea in 300g of boiling water until the tea leaves are soaked.
1. Pick up the soaked tea and drain it, take 1 spoon and cut it into fine powder, and select 15 pieces of complete oolong tea for later use.
2. After mixing and sieving the material 1, add the cream and stir slightly.
3. Add egg yolk and mix well, then sieve and add material 4 and mix well.
4. Add the tea juice and tea powder into the dough and stir evenly, and divide them into 30g each.
5. Round the dough one by one, flatten it on a baking tray, stick 1 piece of tea on the surface of each dough, then put it in the oven and bake at 170℃ for about 15 ~ 20 minutes.
Tea biscuit
Materials:
Sugar powder 1 10g
200 grams of cream
Eggs 1
Fresh milk 1 and 1/3 tablespoons.
285 grams of low-gluten flour
2 tablespoons matcha powder
How to do it:
1. Cream softening; Sift the powdered sugar and stir with the cream until the powdered sugar becomes loose and white.
2. After breaking the eggs into egg liquid, add exercise 1 in 2 ~ 3 times and mix well.
3. Sift the low-gluten flour, milk powder and matcha together, and mix them into practice 2.
4. Spread the baking tray paper on the baking tray, put the batter of the method 3 into the flower squeezing bag, and squeeze out the leaf shape on the baking tray paper with a flat-nosed flower nozzle, about 50 pieces can be squeezed out, then put it in the upper layer of the oven and bake at 180℃ for about 10 minute.
Tea burrito
Materials:
200 grams of medium gluten flour
Boil 80 grams of oolong tea juice
50 grams of cold water
Stuffing:
Oolong tea residue 1 tablespoon
Oolong tea 1 spoon
200 grams of minced pork.
Sesame oil 5g
2 grams of salt
2 grams of chicken powder
1 tablespoon soy sauce
Two tablespoons of original soup.
How to do it:
Preparation-Soak 5g of oolong tea in 300g of boiling water until the tea leaves are soaked thoroughly.
1. Take out the soaked tea leaves and drain the water, leaving 1 tablespoon as the filling, and continue to heat the tea juice until it boils.
2. Chop the tea leaves, mix them with all other fillings and refrigerate for later use.
3. After sieving the flour, pour 80 grams of boiled oolong tea water into the flour, stir evenly with chopsticks, and then add cold water to adjust the hardness of the dough until it is smooth and soft like an earlobe.
4. After letting the dough stand and relax for 30 minutes, it can be divided into15g each.
5. Put the dough on a clean countertop, flatten it, stick it into a thin round piece, spread the stuffing with a spoon and roll it into a pencil-thick strip.
6. Knead the dough into a circle, relax for 30 minutes, and fry it in the pan until both sides are cooked.
Chawei spicy Gao
Materials:
1.200g low-gluten flour
5 grams of baking powder
20 grams of pudding powder
2.200g sand
Five eggs
40 grams of milk
Salad oil 80g
3. 20 grams of oolong tea juice
Soda powder 2 grams
4. 20 grams of oolong tea
How to do it:
Preparation-Soak 5g of oolong tea in 300g of boiling water until the tea leaves are soaked thoroughly.
1. Pick up the soaked tea and drain it. Take out 20 grams of tea leaves and cut them into powder for later use.
2. Mix and sieve the low-gluten flour, baking powder and pudding powder, add material 2 and stir until smooth and particle-free.
3. After mixing the materials 3, add in the method 2 and stir well, then add the chopped tea leaves and stir well.
4. Let the batter stand for 30 minutes, then steam it in a steamer for 30 minutes.
Oolong tea flower roll
Materials:
1 .oolong tea juice 260m
Yeast powder 10g
2.500g medium gluten flour
50 grams of fine sugar
Baking powder 10g
3. Oolong tea15g
How to do it:
Preparation-soak 3 grams of oolong tea in 300 grams of boiling water until the tea leaves are soaked thoroughly.
1. First, take out the soaked15g tea leaves, drain and chop them, and select 12 whole tea leaves to drain for later use.
2. Mix the material 1 together until it dissolves.
3. Add method 2 and chopped tea residue into material 2, and knead into smooth dough. Roll the dough into a rectangular thin dough with a thickness of 0.2 cm and a width of 30 cm, and brush it with salad oil.
4. Fold the dough in half for 3 times, cut the dough into strips with a width of 0.5 cm, take 3 strips of dough and wrap them into balls, and stuff them into 1 tea.
5. Let step 4 stand for 30 minutes, and then put it in a steamer for about 8 minutes.
Oolong tea tofu
Preparation materials:
Two mushrooms
Celery 1/2 branches
Onion 3 cm
Minced pork150g
2 tablespoons oolong tea
Appropriate amount of salt and pepper
A little ginger
Tofu 2 kuai
2 tablespoons salad oil
Exercise:
1. Soak oolong tea in hot water, and then cut the tea into pieces.
2. Slice mushrooms, celery, ginger and onion.
3. Add salad oil to the hot pot, saute ginger and stir-fry pork, and add seasonings such as salt and pepper.
4, put 3 on tofu, you can add a little soy sauce to your personal taste.
Green tea tofu tomato salad
Materials:
3g of green tea, homemade tofu 1/2, tomato 1/2, and proper amount of alfalfa sprouts.
Sauce ingredients: olive oil 200cc, white vinegar 100cc, lemon juice 1 4, green tea 3g, honey 2 tablespoons, salt1tsp, and a little pepper.
Exercise:
1. Sauce preparation: put all the sauces into a plate and mix well for later use.
2. Slice: Cut the homemade tofu and tomatoes into 0.5~ 1 cm thick slices, put them on a plate, pour in 1, and add alfalfa sprouts and green tea.
skill
The flavor of oil vinegar sauce depends on the quality of olive oil, so it is recommended to make it with higher grade olive oil. In addition, if the sauce is made of green tea powder, it is easier to change color, so it is best to make it all green tea.
supplement
Tea smoked frog legs
Preparation materials:
Tea 15g
500g frog leg
25 grams of rice
3 grams of chicken essence
25g of soy sauce, sesame oil, brown sugar and cooking wine.
Ginger 1 block (slice)
Onion 1 (cut into sections)
Production method:
(1) Wash and drain the frog legs, put them on a plate, and add cooking wine, soy sauce, chicken essence, half onion and ginger to marinate. Then, fry the pickled frog legs in the oil pan until they turn yellow, take them out and drain.
(2) Burn the pot red, turn off the fire, add rice, brown sugar and tea (soak in hot water and take it out), then spread the other half of the onion on the wire rack, put the fried frog legs into the pot, cover the wire rack and burn for 3 minutes. When you see too much smoke and smell caramel, immediately turn off the fire and stew for 3 minutes, then take out the frog legs and rub them with sesame oil.
Features: fragrant and delicious, it is a delicious dish in Sichuan cuisine.
additional remarks
Spanish tea rice
Preparation materials:
Mi 2 Bei
Pocket mushroom 150g
4 mushrooms
Mushrooms (mushrooms) 150g
Garlic 1/2
1 tbsp olive oil
Onion150g
Appropriate amount of salt and pepper
2 pieces of chicken soup slices
Lycium barbarum proper amount
Exercise:
1. Cut mushrooms into small pieces and chop onions.
2. Add olive oil to the pot, saute the green onions, and stir fry with the onions.
3, the rice is directly fried without washing.
4. Use a cup of boiled oolong tea, and then chop the soaked tea and fry it for later use.
5. Add 1 Lentinus edodes and 4 oolong teas to the pot, add 2 pieces of chicken soup, and boil over medium heat and stir.
6. Cover with aluminum foil and simmer for 20 minutes.
7. After cooking, sprinkle some medlar and dry tea to eat.
supplement
Tea flavor chicken coconut
material
Three chicken wings 10 onion and half Indian turmeric curry 1.
Olive plant cream a little carrot 1 coconut milk a little.
Western-style comprehensive spice package 1 package Ceylon black tea soup 100g
The way of doing things
Chicken wings are cut into three parts from the joints.
Dice onion and stir-fry with olive cream and chicken wings.
Add Ceylon black tea stock and western comprehensive spice bag and cook for 5 minutes.
Add Indian yellow curry and coconut milk and simmer for 30 minutes.
additional remarks
Ka Li cha Xiang bibimbap
material
Six chicken wings, 1g natural vanilla extract +0g onion, half citronella, two.
50g diced meat broth 300g garlic 3 tomatoes 1.
Huazhi 100g Ceylon black tea package, 3 packages of curry blocks 1 a little parsley.
The way of doing things
After the soup is boiled, add Ceylon black tea bag and soak it to make tea soup.
Dice onion and garlic, stir-fry chicken wings, diced meat and cuttlefish until fragrant.
Add curry and rice, then stir well.
Pour in the stock, bring to a boil, reduce the heat, and continue stirring for about 10 minute.
Add citronella and burn it together. After the soup is dry, stew 15 minutes. Before serving, garnish with coriander and tomato slices to increase the aesthetic feeling.
supplement
Tender roasted tea tendon
material
30g of batten and 2 teaspoons of whipped cream.
Pearl onion 2 concentrated Ceylon black tea 10g
2 teaspoons of red wine, yellow mustard, pepper, turmeric powder, a little salt.
The way of doing things
Add yellow mustard, pepper and turmeric powder to the board key, marinate for 2 hours, put it in the pot and fry for 1 min, and take it out.
Dice onion, stir-fry with olive oil, add the sauce mixed with red wine, whipped cream and concentrated Ceylon black tea, drain the water over medium heat until thick, and season with salt and pepper.
Slice the ribs and pour in the sauce!
additional remarks
Ceylon sauce seafood salad
material
Scallop100g broth 500g apple vinegar 3 teaspoons.
Shrimp 100g mixed lettuce 1 wrapped in Indian red curry sauce.
Huazhi 100g Ceylon black tea, 3 packets of minced garlic and a little basil.
The way of doing things
Boil the broth with 500g water, and add Ceylon black tea to make tea soup.
Scallop, cuttlefish and shrimp are blanched in tea soup, cooled and mixed with lettuce.
Mix apple vinegar, Indian red curry sauce, minced garlic and basil, then pour it on the seafood salad!