Several delicacies made with tea. How many delicacies related to tea have you eaten?

The tea dumplings are gently bitten open, and the faint fragrance reveals the tender and green color.

Tea eggs are a must-try for breakfast.

The taste of tea-flavored saury and the freshness of tea leaves are perfectly combined.

Steamed tea and crucian carp tea are very particular about cooking techniques. You must first be familiar with the characteristics of each tea.

Longjing shrimps are a common delicacy in restaurants in Jiangsu, Zhejiang and Shanghai. Shrimps are chewy.

The tea-flavored braised chicken wings have a bit more flavor than the cola chicken wings and braised chicken wings.

The green tea Buddha cake is round and super cute, with a ring of white sesame seeds on the outside.

The taste is sweet and super delicious! Tea porridge is also called tea porridge.

The tea-smoked chicken has a unique smoky flavor with the fragrance of tea leaves.

1. Ingredients for tea dumplings: flour, salt, tea leaves, sugar, light soy sauce, oil, meat filling, onion and ginger.

Method: 1. Add warm water and a small amount of salt to flour to form a smooth dough, cover with plastic wrap, set aside, and let rise for more than 20 minutes.

2.? Steep the tea in boiling water and filter.

3. Pour sugar, salt, light soy sauce and oil into the meat filling and mix well.

4.? Chop the tea leaves and put them into the meat filling.

5. Add minced ginger and green onion into the meat filling and stir evenly.

6. Take the prepared dough, add the ingredients and roll it out.

7.? Wrap in fillings.

8. Shape into dumplings.

9. Cook the dumplings and take them out of the pan.

2. Ingredients for tea-flavored saury: saury (appropriate amount), tea (8 grams), sugar (according to amount), onion and ginger (appropriate amount).

Method: 1.

Cut the saury into pieces and wash them clean.

2. Make a cross cut on the saury, add chopped green onion, ginger and star anise pepper, add light soy sauce and cooking wine, sprinkle with salt and marinate for half an hour.

3. Use an iron pot to stir-fry the sugar and tea leaves until fragrant, then pour in a little water.

4. Place a grate in the pot, place the marinated hairtail, cook over low heat, and smoke for about 10 minutes.

5. Drain the smoked fish with paper and fry it in oil pan until cooked.

6. Garnish with lettuce.

At this point you're done.

3. Steamed tea crucian carp ingredients: 500 grams of live crucian carp, 10 grams of green tea.

Method: 1. Remove the scales, intestines and gills of the live crucian carp, and stuff the green tea into the belly of the crucian carp.

2. Place on a plate and steam in a pot for about 40 minutes.

4. Tea egg ingredients: some eggs, appropriate amount of black tea powder, cinnamon, fennel, star anise, MSG and red sauce.

Method: 1.

First, wash the eggs (preferably red-shelled eggs), boil them in water, take them out and beat them gently to make the eggshells crack but not broken.

2.

Add black tea powder, cinnamon, star anise, fennel, red soy sauce and water to the pot, add cooked eggs, bring to a boil over high heat, then simmer for half an hour, add MSG and serve.

5. Tea porridge ingredients: 10 grams of green camellia flowers, 50 grams of japonica rice, and appropriate amount of sugar.

Method: 1.

Boil the green tea into 100 ml of strong tea juice and remove the residue, 2.

Add tea juice, sugar and 400ml of water and simmer until thick porridge.

6. Ingredients for tea-smoked chicken: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of tea leaves, 5 grams of refined salt, 15 grams of shallots, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice crispy rice, 20 grams of Shaoxing wine, and 15 grams of sesame oil.

, 3 grams of Zanthoxylum bungeanum.

Method: 1.

Cut 10 grams of green onions into sections and make another 5 grams of green onions, pepper, and salt into fine powder and set aside.

2.

Remove the feathers from the whole chicken, make an incision on the back, remove the internal organs and chicken, wash and drain the chicken, sprinkle green onion, pepper and salt evenly over the chicken, and marinate for 2 minutes.

3.

Cut open the chicken body, skin down, put it in a bowl, put green onion and ginger slices on top, add soy sauce and shochu, steam it in a cage until it is cooked for 7 seconds, take it out, and remove the green onion and ginger.

4. Break up the rice crust and put it into the wok, sprinkle with vegetable leaves and brown sugar, put the grate on the grate, place the chicken skin up on the grate, and cover the pot tightly.

5. First use medium heat to smoke out the tea leaves, then increase the heat to high for a while until thick smoke starts to appear. Remove from the fire and the smoke dissipates. Open the lid of the pot and brush the chicken with sesame oil.

6. Chop off the chicken head, chicken tips, and chicken leg claws. Cut the chicken body into 5 cm long and 3 cm wide pieces. Chicken bones and chicken shins are loosened and placed on the bottom. The chicken pieces are plated according to the original shape of the chicken. Put the chicken head in front and the chicken legs.

Place the claws on both sides and serve.

7. Longjing shrimp ingredients: 1000 grams of fresh live river shrimp (about 250 pieces, uniform in size), 1 gram of Longjing new tea (special grade) or about 5 grams of fresh tea leaves (one bud and two leaves), one egg, taste accuracy 2.5

15 grams of Keshao wine, 3 grams of refined salt, 40 grams of wet starch, and 1,000 grams of cooked lard.