There are many delicious flavors made with the latest tea leaves. There are tea eggs, Longjing shrimp, deep-fried crispy tea tips, five-spice smoked fish, camphor tea duck, tea congee, tea-scented beef tendon, tea-scented pork ribs and all these. They are called tea food, which means that they are made with tea leaves as the key ingredient. The dish of tea-scented crucian carp, crucian carp flavor key ingredients, tea as the key seasoning. Finished dishes, salty, fresh, fragrant, eaten after there is also a little bit of tea flavor to stay in the mouth, slightly sweet. Tea aroma of crucian carp is through the tea in the fish belly cooking, so that the tea flavor infiltration of fish. Unlike tea dishes like camphor tea duck and five-spice smoked fish, the latter is steamed to allow the tea aroma to adhere to the surface of the ingredients.

Tea aroma of crucian carp is infiltrated into the meat, reasonable removal of fishy taste, highlighting the taste of carp meat fresh, so this dish fish channel after slightly sweet. Tea carp this dish, let the tea flavor of the tea leaves infiltrate carp. It is a tail of burnt tea flavored crucian carp, tea fragrance, tea refreshing, crucian carp delicious, after the fusion of the two also highlights the sweetness of the crucian carp fish, a very wonderful conclusion. Tea aroma crucian carp this tea dishes unconventional, crucian carp for crucian carp, perch, osmanthus fish all is able to. Tender tea aroma, fish delicious.

Doing dishes, must be more out of the box, according to their own preferences for seasoning, do not have to stick to stay, taste is all self-made. Mixed gazpacho fresh tea to prepare materials: fresh freshly picked tea 100 grams, half a spoon of salt, vinegar 2 tablespoons, 1 spoon of oil, 1 spoon of sesame oil, millet pepper 2. Methods: Tea leaves cleaned and put in a bowl, scalded with hot water, fished up and put on a plate, rinsed with mineral water, drained water reserved. Millet pepper cut in half, tea leaves in the disk successively add salt, vinegar, cooking oil, sesame oil, millet pepper tossing can be. Tea must be hot water, and then wash with mineral water, tea is quite dirty, (the bowl are small fine sand).

Jasmine tea bamboo tube rice practice: first of all, the best jasmine tea soak, Thai fragrant rice, sausage, bacon, taro, dry onions together into a special bamboo tube, and then pour the tea together into the steamer, steam about half an hour. Taste: the rice is tea-scented and bamboo-scented, oily but not greasy, with a lingering aftertaste.