Not recommended
Carbon fire: olive carbon/walnut carbon
It is not that the quality of these two kinds of charcoal fires is poor. On the contrary, they each have their own advantages. Olive tea tastes good, walnut charcoal burns easily and has no peculiar smell. But one reason why it is not recommended is that it is a bit expensive.
Tea: green tea/yellow tea
Cooking tea is very important for the choice of tea. Both green tea and yellow tea pay attention to freshness and freshness when drinking, and green tea is not fermented tea, yellow tea just has a yellowing process. These two kinds of tea are not suitable for long-term storage, and they are really not easy to cook.
Feel free to do it.
Charcoal fire: fruit charcoal/chrysanthemum charcoal
Charcoal has a faint fragrance, which really adds elegance when cooking tea. On the one hand, chrysanthemum charcoal has no smoke, but it is actually very resistant to burning. It is really good for baking things on the stove, and both are suitable.
Tea: white tea
The production process of white tea does not include the steps of kneading and frying, which preserves the appearance of white tea well, so the consumption of white tea can be kept at a very low value, so that you can greatly stimulate the deep substances of white tea and taste mellow.
Not recommended
Make a fire: cotton+waste paper+branches
These things are very unsuitable for igniting charcoal fire, and they are very slow, mainly because the burning smell in the middle will be very choking, and the whole fire-making process is really too painful, taking a long time and having low combustion-supporting performance. Let's not try it.
Tea match: sausage
Although there is nothing wrong with baking sausages on charcoal stove, the main reason is that the smell of sausages is really too strong, which overshadows the smell of tea. In addition, dropping oil into charcoal fire will affect the elegance of our tea making.
Feel free to do it.
Make a fire: solid alcohol+gas stove
These two are more worry-free ways. Solid alcohol is very easy to use. Light it and put it under charcoal fire. It only takes ten minutes, which is a little slow and suitable for outdoor. If you want to be quick, you can directly put carbon on the gas stove to directly support combustion. This is quick.
Tea collocation: longan
Longan must be roasted this season. Very delicious. Roasted longan is very sweet and really delicious. Everyone blackens the longan shell and then the epidermis cracks, so you can eat it. Wow, you must like it.
Not recommended
Tea collocation: thin-skinned walnut
It doesn't taste good when baked. After all, walnuts themselves are ripe and dry. If it is baked again, it is nothing more than heating. The taste of walnut itself has not changed much. Tastes like hot thin-skinned walnuts.
Tea collocation: red dates
Although many people put red dates when cooking tea around the stove, in fact, even if they bake for a while, the taste of red dates is nothing special. On the contrary, red dates are more suitable for cooking in white tea and taste better.
Feel free to do it.
Tea collocation: orange
Haha, oranges are sour, sweet, cool and delicious, but they taste better when baked. After baking, I feel the delicious taste of baked oranges. The acidity will decrease, the sweetness will increase, and it tastes sweet.
Tea collocation: peanuts
Peanuts are really suitable for roasting, but choose raw peanuts, which are small in size, and then roast them slowly. The taste is really missed, mainly fragrant. After the water evaporates slowly, peanuts are delicious.
Not recommended
Tea collocation: grapes
Grapes are not suitable for baking because they contain a lot of water and are thinner than others. After a few times, it was baked, and then the pulp inside was basically deformed. Baked grapes are delicious.
Tea collocation: banana
There is really no need to bake bananas. You can use oil residue or air fryer, which tastes good, but baking with skin is not easy to control the cooking temperature inside, and it is easy to burn inside if it is not cooked. It is not recommended.
Feel free to do it.
Tea collocation: chestnuts
I think chestnut is really a necessary snack for cooking tea around the stove. Roasted chestnuts really taste old and fragrant, but you should choose the kind of oily chestnuts, which are small and sharp, and are generally used to stir-fry chestnuts with sugar. It's delicious when baked like this.
Tea collocation: sugarcane
I didn't expect to bake sugar cane on weekdays, and the baked sugar cane is more fragrant and sweet. When baking, everyone should cut it short, which makes it easier to put it away. You can eat water bubbling when baking. It is old and sweet.
Not recommended
Tea collocation: strawberry
Baked, haha, baked strawberries are really not delicious, even bad. I feel that strawberries are still suitable for eating at room temperature. Baked strawberries are very hot, taste strange, and the skin is easy to be baked black.
Tea collocation: small tomato
Small tomatoes are also not suitable for baking, mainly because tomatoes have a special taste. Secondly, small tomatoes have too much water and their skins are easy to be cooked. Then, the pulp inside began to enlarge and was not resistant to baking.
Feel free to do it.
Tea collocation: persimmon
Another delicious little roast that is very suitable for cooking tea around the stove. In the choice of persimmons, do not choose soft persimmons that are too soft and watered, but choose soft persimmons that are slightly explained. Then when baking, you can eat it when the skin is broken and the fragrance comes out. Don't bake it too well.
Tea Matching: Potato/Sweet Potato
Needless to say, these two are delicious in handcuffs. Just don't choose the big one. Choose small potatoes, sweet potatoes would rather choose long ones than big ones, which are not easy to cook.