1, green mountains and green waters: put fresh Ilex kudingcha, Chrysanthemum morifolium and Lycium barbarum into the boiled rock sugar water, and then add the cooked glutinous rice balls. Taste: The sweet soup made from the above raw materials has good effects of beauty beauty, eliminating fire and eliminating dampness, and is a fashionable beauty dessert.
2, jasmine tea bamboo tube rice practice: first soak the first-class jasmine tea, put Thai fragrant rice, sausage, bacon, taro and dried onion into a special bamboo tube, and then pour the tea into a steamer to steam for about half an hour. Taste: Rice, tea and bamboo are fragrant, oily but not greasy, with endless aftertaste.
3, Longjing tea smoked eel practice: boneless fresh eel, smoked with Longjing tea, rice and fragrant leaves, and then marinated with ginger, onion, salt, sugar and chicken powder for 5 minutes. Taste: Eel meat is tender and smooth, with a faint tea smell but no fishy smell, and has high nutritional value. It is a healthy and delicious appetizing cold dish.
4, green tea mixed with tofu
Wash a piece of tofu, beat an egg into a bowl, add a little salt and mix well. Heat a small amount of cooking oil in a pot, add tofu and mash it with a spoon, stir-fry until the water is dry, add green tea, eggs, salt and monosodium glutamate, pour sesame oil while stirring, and add chopped green onion and stir-fry until cooked. This dish is tender and delicious, light and nourishing the stomach.
5. Tea-flavored beef
Cut the beef into small pieces, put it in a cold water pot and cook until it boils. Skim the froth, simmer for another 30 minutes, remove and wash. Heat a wok, add vegetable oil, chopped green onion, ginger slices and beef, stir-fry slightly, add green tea, cooking wine, soy sauce, white sugar, red dates, cinnamon, fennel and water, bring to a boil with strong fire, then simmer for about 1.5 hours, and collect juice with strong fire when the beef is crisp and the tea smells fragrant.
6. Steamed perch with black tea
First of all, put the whole fish in a plate filled with Huadiao wine, pour in the prepared delicious soy sauce and black tea powder, sprinkle with shredded red pepper, shredded ginger and shredded onion, and steam over high fire for 10 minutes before serving.
7. Longjing brand
Wrap a spoonful of Longjing tea in gauze, put it in a pot and stew it with big ribs and appropriate seasonings such as soy sauce, cooking wine, monosodium glutamate and sugar. First, the fire is small, and the cooked large rows are fresh and tender, and the fragrance is overflowing.
8, Bai Hao monkey buckle meat
Boil the leaves of Bai Hao oolong tea and take tea soup for later use; Respectively frying the vegetarian ham and Hericium erinaceus until the fragrance overflows, and then placing the vegetarian ham in the center of a bowl with Hericium erinaceus ribs on both sides; Wash the dried mushrooms, chop them up, stir-fry them, add the soaked tea soup, soy sauce, sugar and Jiang Mo, stir-fry them to taste, pour them into a bowl, steam them in a cage for 40 minutes, take them out and buckle them into a plate; Stir-fry the spicy oil and flour in a wok, add the remaining tea soup, salt, white vinegar, sugar and starch, make a sauce, and pour it into a plate. After the cabbage is blanched, the edge can be served.
9. Tieguanyin stewed duck
Put Tieguanyin tea into a big teapot, brew with boiling water, pour out the water, then add water to make tea juice, and put the tea juice into a rice cooker. Cut the washed duck into pieces after removing its head and feet, and put it in an electric cooker. Soak chestnut meat in boiling water, remove endothelium, and put it in an electric rice cooker. Then put the black dates, rock sugar, soy sauce and water into the rice cooker, turn on the power and stew until the ducks can be easily inserted with chopsticks. Sprinkle some Tieguanyin tea powder to increase the aroma when you leave the pot, and you can eat it.
10 longjing clam soup
Firstly, soak Longjing tea and filter out the tea soup for later use; Blanch the clams in boiling water, and put a little shredded ginger in the water to remove the fishy smell; After the clams are boiled, pour in the tea soup, add seasonings such as salt and monosodium glutamate, and turn off the heat.
1 1 Longjing shrimp.
Practice: First, peel the fresh river shrimp, rub it with salt and raw powder, and then boil it. The best Longjing tea should be soaked first, then put into the oil pan with shrimp, stir fry together, add a little salt, and then take it out. Taste: Delicious. Shrimp smells like tea, and even the tea in it tastes different when chewed.