Put tea into meals, use tea to cook food, extract the fragrance of tea, perfectly combine tea with food, add icing on the cake to the dishes, and become a tea meal full of tea aroma.

In a nutshell, tea should accompany the meal, tea should be included in the meal, and tea should be used as the meal. Good tea is good for the meal. Therefore, using tea is a wonderful product, which can clear the direction and the best quality.

"Tea" contains more than 300 chemical ingredients, such as proteins, amino acids, amino acids, carbohydrates, vitamins, tea polyphenols and other indispensable nutrients for the human body.

Helps digestion, can refresh people's minds, lower blood lipids, blood pressure, fight fatigue, and is a favorite among ladies for weight loss.

In addition to its own health-preserving effects, "tea" also has a deeper concept, that is, "tea" is also a kind of culture.

It includes "tea, tea art, and tea ceremony". Tea refers to the type of tea, tea art is the artistic expression of tea, and tea ceremony is the spirit of tea.

"Meal" refers to the food that the human body must take in every day. An old saying goes: "Meal is also delicious!" It can be said that tea meal is a traditional and fashionable meal, and tea meal includes tea dishes, tea snacks, and tea soup.

How can we perfectly combine "tea" and "meal" to become "tea meal"? It must be cooked by thoughtful people, combined with skillful hands, and then carved. Only in this way can it become a high-quality tea meal (tea dishes, tea snacks, tea soup)

). Here we introduce [things have a tone] Yushang Mingcha. Good food requires good tea. When cooking delicious food with tea, it is very important to respect the characteristics of the selected tea leaves, such as onion, ginger, garlic, five-spice powder and other strong flavoring ingredients.

It is easy to overwhelm the aroma of tea, so traditional tea dishes are generally found in Cantonese and Huaiyang cuisine. The most classic tea dish in Chinese cuisine is the "Longjing Shrimp" in Huaiyang cuisine, which is offset by the fragrance of Longjing tea.

The fishy smell of shrimp also enhances its deliciousness, and the "aura" of this dish is a bit "can only be felt but cannot be expressed". With the development of new Chinese food trends, some dishes with heavy flavors, such as

Sichuan cuisine has also introduced tea dishes. Although the aroma of tea is vague, it is very similar to the triangle that occasionally appears in a symphony.

There are also traces of tea meals in the cuisine, and most of them use matcha to make various cakes. Nowadays, matcha is also widely used in Western cakes. It is slightly bitter with low-key sweetness, which is typical of Eastern aesthetics and restrained elegance.

After all, they have been eating tea since it entered their lives. When Chinese tea first entered the upper class of Europe, gentlemen and ladies already drank tea alone with black pepper and sea salt after making tea.

Pay attention to the attributes of tea, but perhaps the most important thing is the "heart". White tea is simply light and has almost no taste, but the realm of white tea is clean and elegant. It needs to be tasted with heart. It can be used to cook fruits and vegetables, and green tea has a unique flavor.

The light version can be made into green tea tofu, while the rich version can be made into fried dumplings with fennel. People who love tea must have an open heart and appreciate the taste of every kind of tea.

Beauty, drinking scented tea in spring has a pleasant fragrance, and small beads of sweat will appear on the back, making people feel more comfortable. Every moment, you can feel the beauty of tea in different situations and moods.

When tea and ingredients meet, different sparks will be created. Maybe you can cook tea at home, pour tea juice when cooking, add soaked tea leaves when cooking, and add ground tea when making pasta.

Tea powder, the tea leaves can be consumed directly... "Lazy women" who love life can even brew a cup of thick and smooth Pu'er tea and add it when stewing the meat soup, so that the tea aroma will disturb the bitter taste of the meat.

Therefore, tea soup is generally used for cooking. Different tea varieties have different tea aromas. This depends on the main ingredients of the dish. For example, Tieguanyin emits a strong orchid aroma after brewing.

The tea is light in nature and is suitable for brewing tea soup to make dumplings; green tea soup is suitable for cooking shrimps and steaming fish; Pu'er tea is suitable for making brine; Biluochun is suitable for mashing the tea leaves and mixing them together to make soup.

Put 50 grams of oolong tea and 800 grams of old tofu into a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer. When the tofu is golden brown, take it out and cut it into squares for serving.

Pair it with salty peanuts, it's delicious!

Rice is a staple food on the table in Chinese families. If you want to eat fragrant rice, you don’t have to use new rice. You can get meals with good color, aroma and taste by cooking with tea.

The most amazing thing is that cooking with tea has the benefits of removing greasiness, cleansing the mouth, digesting food and preventing and curing diseases.

Tea polyphenols are the main substances in tea, which can enhance the toughness of capillaries, lower blood cholesterol, and inhibit atherosclerosis; the tannins in tea can inhibit the production of peroxidized lipids; the fluoride contained in tea is

It is an indispensable and important substance in dentin; therefore, regular consumption of tea and rice can prevent and treat cardiovascular, stroke, tooth deterioration and other diseases.

In addition, for tea steamed buns, take 100 grams of new tea, add about 500 grams of boiling water to make strong tea juice, and add fresh yeast to make dough.

The steamed buns look like autumn pears and taste fragrant.

For tea noodles with a unique flavor, take 100 grams of high-quality tea leaves and add 500 grams of boiling water to make strong tea juice. The noodles rolled out with the tea juice and noodles will not be mushy in the pot, and are very fresh and refreshing. If they are made into cold noodles, the taste will be better.

Better.

For tea porridge, put 10 grams of green tea in a pot, add water to boil, take about 1000 ml of thick juice, add 50 grams of japonica rice, white sugar and 400 ml of water to cook into a thick porridge.