Four classic delicacies made from tea
1. Tea egg
Ingredients: 6 eggs, 5 5- 10/0g of black tea, 3-4 tablespoons of soy sauce, 1 tablespoon of salt, 1 slice of star anise, half a slice of ginger, a little pepper, 1 slice of cinnamon or half a spoonful of cinnamon powder, 1-2 slices of orange peel.
Practice: ① Boil the eggs in cold water until the water boils for two minutes, then take them out and put them in cold water.
② Gently crack the egg shell with the back of the spoon.
(3) Add 400 ml of cold water to the pot again, put the prepared seasoning into the water and stir it evenly. Bring it to a boil with strong fire, add eggs and turn it to low heat for 2 hours1-and pay attention to ventilation.
Turn off the fire and you can eat. If you want to fully taste it, you can soak it for one night before eating.
Taste: Add various spices to black tea and cook it with eggs. Black tea tastes mellow and the tea leaves are fragrant. Without the astringency of green tea, the red-brown soup is brighter.
2. Longjing shrimp
Ingredients: fresh freshwater shrimp 1 kg, Longjing fresh tea 1 g or fresh tea 5g (one bud with two leaves), egg 1 g, monosodium glutamate 2g, Shaoxing wine1.5g, refined salt 3g, wet starch 4g, cooked lard/kloc.
Practice: ① Shell the shrimp, wash the shrimp meat repeatedly until it turns white and put it in a bowl.
(2) Add salt, monosodium glutamate and egg white, stir with chopsticks until it is sticky, add dry starch and mix well for sizing, and let stand 1 hour.
③ Brew Longjing tea with 50 ml boiling water. After 65438 0 minutes, discard 30 ml of tea soup and keep tea and juice for later use. Fresh leaves are roughly like this.
(4) Turn on medium heat, heat the pan, pour lard until it is half cooked, pour shrimps, and spread them out quickly with chopsticks.
⑤ Leave a little oil in the pot and light it. Pour shrimps into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir fry for a few times, then take out the wok and put it on a plate.
Taste: Blending tea with shrimps makes the whole product fresh and tender, the shrimps are white and tender, the buds and leaves are fragrant, and the color is elegant. There is tea fragrance in shrimp and fresh shrimp in tea.
3. Green tea Buddha cake
Ingredients: 500g of flour, 200g of syrup, 0/50g of salad oil/kloc-(only for the amount of materials and fried), appropriate amount of taro paste or pineapple stuffing (filling according to personal taste), 50g of green tea powder, appropriate amount of sesame seeds and appropriate amount of water.
Practice: ① Beat the eggs into a bowl and add vegetable butter and sugar to dissolve.
(2) Add green tea powder, stir evenly, sieve in self-raising flour and knead into dough.
③ Take a small dough and roll it to a thickness of about 5 mm with a rolling pin.
(4) Use a cake mold to press out various patterns on it.
⑤ Put a little peanut oil on the baking tray and put the biscuits into the baking tray.
⑥ Put the baking tray into the oven and bake at 165 degrees 15 minutes. Stir-fry a few times and serve.
Taste: crispy, with the freshness of green tea and the fragrance of sesame seeds, it is a good snack.
4. Tea-flavored tofu
Ingredients: Beidoufu 1, tea and tea (Tieguanyin), soybean kernel 1 small bowl, chopped onion and garlic; Cooking oil, 3 grams of sugar, proper amount of salt, 65438+ soy sauce and 0 spoon of soy sauce each, 65438+ 0/2 spoon of Pixian bean paste, and sesame oil.
Practice: ① Chop onions and garlic and peel edamame. The soaked tea leaves are taken out and roughly cut, and the tea is reserved;
(2) Boil tofu in water for 1 min, take out and drain, cut into small pieces after cooling, add salt in hot oil, fry until both sides are golden, and finally take out and drain;
(3) Leave the bottom oil in the pot and add half of the onion and garlic. Add bean paste and stir-fry, add edamame kernels, mix in chopped tea leaves and tofu blocks, and stir-fry over high fire;
(4) Pour in 65,438+0 spoonfuls of soy sauce and soy sauce respectively, add tea until the bean curd is not covered, turn to low fire for stewing until it is tasty, then turn to high fire for juice collection, sprinkle with proper amount of salt and a few drops of sesame oil, add the remaining chopped green onion and mix well to serve.
Taste: The bean curd soaked in fragrant juice is salty and spicy, with natural tea and bean fragrance, reproducible taste and authentic vegetarian taste.