1. Tea egg
Ingredients: 6 fresh eggs, appropriate amount of black tea, appropriate amount of soy sauce, appropriate amount of salt, cooking wine, fragrant leaves, cinnamon and star anise.
Exercise:
1) Wash the eggs, add water to the pot, boil the water and cook for 10 minutes.
2) Knock on the eggshell with a spoon and knock out some small gaps, but don't shell it.
3) Put the tea leaves into a water pot, add soy sauce, salt, cooking wine, fragrant leaves, cinnamon and star anise, add eggs after boiling, and continue to cook for 20 minutes.
4) Take the pot away from the fire and let the tea soup and eggs soak slowly. It can be eaten after about 3 hours.
2. Tea biscuits
Ingredients: 200 grams of low-gluten flour, 50 grams of unsalted butter, 30 grams of sugar, and appropriate amount of loose tea.
Exercise:
1) Put sugar and butter in a large bowl and beat with electric egg beater until well mixed.
2) Sift the flour slowly into the bowl, add butter and stir into dough.
3) Add loose tea leaves, stir them evenly, take them out and rub them into strips.
4) Flatten the strip into biscuit shape, put it in the oven, and test at 180 degrees for about 20 minutes.
3. Tea pancakes
Ingredients: low-gluten flour 100g, milk, loose tea, eggs 1, sugar and salad oil.
Exercise:
1) Mix flour and loose tea together.
2) Add eggs, sugar and milk, and stir evenly to form a thin paste.
3) Heat the pan and coat it with a thin layer of salad oil.
4) Pour in a proper amount of thin paste and gently shake the pot to spread it evenly.
5) Cook until the bottom is hard, turn over and continue frying.