The nutrition of tea includes water-soluble and fat-soluble parts, the latter is insoluble in water. No matter how many times it is brewed, fat-soluble nutrients will remain in tea. When drinking tea, only 12% of all nutrients in tea are absorbed by human body. In addition to vitamin E, there is theanine, which is insoluble in water. It can not only eliminate spots and lose weight, but also reduce cholesterol and blood lipids and prevent influenza. From this point of view, drinking tea is more nutritious than drinking tea, which can not only increase appetite and relieve hunger, but also prevent and treat certain diseases and enhance human health.
If you look at the effect of cooking, different teas have different dishes. Black tea, green tea, Pu 'er tea and oolong tea all have better effects. For example, Tieguanyin gives off a strong orchid fragrance after brewing, and the tea fragrance is light, which is suitable for making tea soup as jiaozi; Boiled shrimp and steamed fish are suitable for green tea soup; Pu 'er tea is suitable for making brine juice; Biluochun is suitable for mashing and mixing tea leaves to make soup, steamed rice with tea and so on.
Recommend several teas:
Tieguanyin stewed duck
Highlight: Tieguanyin is a semi-fermented tea with rich and lasting aroma, golden soup color, sweet and refreshing taste, which has the function of invigorating stomach and promoting digestion and is suitable for greasy dishes.
Recommended practice: put Tieguanyin tea in a big teapot, brew it with boiling water, add water after decanting, soak it into tea juice, and put the tea juice into an electric pot; Cut the washed duck into pieces after removing its head and feet, and put it into an electric cooker; Soak chestnut meat in boiling water, remove endothelium, put it in an electric cooker, add black dates, rock sugar, soy sauce and water, and turn on the power to stew until duck meat can be easily inserted with chopsticks.
Longjingcha fried shrimp
Highlight: Shrimp from Longjing is the most famous dish with Hangzhou characteristics. Pure and green Longjing green tea is made of fresh shrimp, tender and fresh, all with the unique fragrance of tea. In addition, Longjing tea contains more amino acids, catechins, chlorophyll, vitamin C and other ingredients than other teas, and has the effects of promoting fluid production to quench thirst, refreshing and benefiting thinking.
Recommended practice: peel off the shell of fresh shrimp, pick out the shrimp line and wash it with clear water; Mashing onion and ginger, soaking in yellow wine; Put the shrimps into a bowl, add a little yellow wine, stir until it is thick, add water starch, and let stand for 1 hour to make the shrimps taste; Longjing tea is soaked at 85℃-90℃ for about 1 min, a little tea leaves are decanted, and the rest tea leaves and tea juice are kept; When the oil temperature is 70% hot, put the shrimp on the fire and take it out quickly to avoid the shrimp being too old. Leave a small amount of base oil in the pot, pour in shrimp, and immediately pour in tea and juice; Then, add rice wine and a little salt, stir-fry a few times, and then take the pot and put it on the plate.
Green tea minced meat tofu
Highlight: Green tea is a non-fermented tea with tender leaves and good taste. It is suitable for cooking fresh and elegant dishes, such as green tea minced meat and tofu. This dish can not only give full play to the original flavor of food, but also add tea fragrance to the dishes.
Recommended practice: first add salt and sugar to minced meat, then add raw flour and stir evenly for later use; Pre-cooking fresh mushrooms and bamboo shoots and cutting into pieces; After the pot is hot, put the oil to 80% heat, add minced meat, diced mushrooms and diced bamboo shoots, stir-fry until cooked, take out the pot and let it cool for later use; After washing the tofu, cut it into small pieces and put it on a plate. After steaming in water, spread dried minced meat, mushrooms, diced bamboo shoots and green tea powder on tofu.
tea and rice—food and drinks
Highlight: Adding tea to rice can make rice have a light and natural tea flavor besides rice flavor. However, when using tea as a meal, fresh tea is the last choice, and because the tea is to be taken out in the end, it is best to wrap the tea with gauze.
Recommended practice: the practice of tea and rice is actually very simple. First, boil tea with japonica rice (take 3g to15g tea according to the quantity of japonica rice); Secondly, boil with 500ml to 1000ml of water for 5 minutes, then filter out the tea residue, and pour the filtered tea leaves into the washed rice for cooking. Alternatively, tea leaves can be wrapped and cooked with rice.
Steamed crucian carp with black tea
Highlight: Black tea is a kind of fully fermented tea. Because of its bitter taste, only tea soup is usually used for cooking. Black tea is suitable for dishes with heavy taste and color, which can remove fishy smell and relieve boredom, and also has a certain stomach nourishing effect. Steamed crucian carp with black tea can make crucian carp red and bright in color, tender in meat and delicious in mouth.
Recommended practice: slaughter and wash the crucian carp; Sprinkle salt, monosodium glutamate, pepper, cooking wine and onion ginger for curing 10 minute; Wash the black tea, put it into the fish belly, sprinkle some on the fish and use some for later use; Put the crucian carp in a dish, steam it in a cage and take it out; Take out onion, ginger and tea, pour in 100g black tea brine, and then pour in hot oil.