Main ingredients of tea-flavored chicken nuggets: half chicken Seasonings: Tieguanyin, minced ginger, garlic slices, chopped green onion, salt, oyster sauce, sugar, MSG Method: 1. Chop the chicken into small pieces, soak in water, change the water several times, until

Rinse the blood; 2. Rinse Tieguanyin with boiling water, soak for a few minutes, decant out the tea and set aside; 3. Pour Tieguanyin into a pot and simmer for 2 minutes, filter out the tea leaves with a filter, leaving only the tea leaves in the pot.

tea, pour the chicken pieces into the pot and blanch them to remove the blood and smell; 4. Put oil in the wok, select a few pieces of soaked tea leaves and fry them in the oil, take them out (originally I planned to fry the tea leaves and put them in

Put it on the bottom of the plate, but there is only a little Tieguanyin left at home. The tea leaves are not very good and the leaf shape is not good, so I have to give it up); 5. Put the minced ginger, garlic slices, and chopped green onion into the oil where the tea leaves have been fried to bring out the fragrance.

Add the chicken pieces and stir-fry, pour in Tieguanyin's first tea, cover the pot and simmer for 20 minutes; 6. Add a small amount of salt, sugar, oyster sauce and MSG, stir evenly, remove from the pot and serve on a plate.

Tips: I chose Tieguanyin tea because the fragrance of Tieguanyin is relatively strong. It is estimated that if you use different tea leaves, such as black tea, the flavor will be slightly different. It depends on personal preference.

There are many dishes that use tea leaves. Zhangcha duck and Longjing shrimp are all famous dishes. Generally speaking, the seasonings should be as simple as possible to highlight the aroma of tea leaves and ingredients.

When a piece of chicken enters the mouth, the faint aroma of tea lingers on the tongue. Thanks to cooking, the "vulgarity" of chicken and the "elegantness" of tea fit so beautifully and complement each other.

Tea bread making method: 1. First, dry the tea leaves in a high-temperature oven at 100-130°C for about 10 minutes, so that the "stale taste" or other odors of the tea can be fully dissipated and the tea aroma can be revealed.

After the tea leaves are dried by heat, let them cool for 60-90 minutes, then add boiling water at a weight ratio of 1:10 for soaking, and stir repeatedly.

Finally, it goes through processes such as dipping, extraction, precipitation, filtration, and standing to make strong tea juice for later use.

2. Add 500 grams of flour, yeast and water to a mixer and mix for 3 minutes. After letting it stand for 4 hours, add sugar, salt, butter, baking powder, skim milk, tea juice, and 350 grams of water, and then mix for another 10 minutes.

minute.

3. Finally, divide, ferment, and shape the flour dough, then ferment it at 38°C for 40 minutes, and process it into tea bread according to conventional methods, and it's ready.