recipes for cooking with tea

recipes for cooking with tea, tea is a popular drink in our traditional food culture. Drinking tea is not only beneficial to cardiovascular health, but also has the effects of delaying aging. But in fact, tea can not only be used for brewing, but also has many wonderful uses. Let's take a look at the recipes and related materials for cooking with tea. Cooking recipes with tea 1

Cooking recipes with tea 1

Shrimp with Longjing

Ingredients: 1, grams of shrimp from Dahe, 1.5 grams of new Longjing tea, 1 egg, and appropriate amounts of cooking wine, salt, cooked lard, monosodium glutamate and starch.

Practice: shell the shrimp, wash the shrimp meat, drain it, put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it is sticky, and then add dry starch to mix and size it; Take a teacup, put tea leaves on it, soak it with 5 grams of boiling water, leave it uncovered for 1 minute, filter out 4 grams of tea juice, and leave the remaining tea leaves and juice for later use; When the wok is on fire, slide the wok with oil, add cooked lard, heat it to 4% to 5%, add shrimps, quickly stir them with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil; Leave a little oil in the wok and put it on the fire. Pour the shrimps into the wok, quickly pour in the tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir fry for a few times, and then take out the wok and plate.

Tea cooking recipe II

Tea-flavored beef

Ingredients: 5g beef, 25g red dates, 5g green tea, a little cinnamon and fennel, and a little oil, onion, ginger, cooking wine, soy sauce, sugar, cinnamon and red dates.

practice: cut the beef into small pieces and cook in a cold water pot, skim off the floating foam, cook for half an hour on low heat, then pour out and wash; Stir-fry onion, ginger and beef in an oil pan, add wine, soy sauce, sugar, green tea, cinnamon fennel, red dates and water, bring to a boil over high fire, simmer for about 1.5 hours, and then turn on high fire to collect concentrated juice. Putting tea leaves not only smells fragrant, but also makes beef rot quickly and taste delicious.

Tea Cooking Recipe III

Zhangcha Duck

Ingredients: 1 fat duck, appropriate amount of scented tea, camphor leaves, spent juice, straw, pine and cypress branches, pepper, salt and cured meat (YIqiG.Cn).

Practice: After the fat duck is cleaned, it is pickled with salt and cured meat for 8 hours, and then it is put into a smoking stove; Mix scented tea, straw, pine and cypress bark, and camphor tree leaves to make smoked materials, take them out after smoking until the duck skin turns yellow, steam them in a cage for 2 hours, and take them out to cool; Heat the cooked oil, add the smoked duck and fry until the duck skin is crisp and fragrant.

Four recipes for tea cooking

Green tea and tomato soup

Ingredients: 2g of green tea, 15g of tomato and a little salt.

Practice: Wash and peel tomatoes, mash them, mix them with green tea and put them in a soup bowl, then immediately rush into boiling water and add a little salt to serve.

Different teas are different

Tieguanyin tea leaves are large, and after being brewed, it gives off a strong orchid flavor, which is light in nature and bitter in astringency. It is suitable for making tea soup for jiaozi, or the fried Tieguanyin tea has better side dishes. Dip the soaked Tieguanyin tea into flour and fry it in an oil pan, which is crisp and fragrant.

Green tea, such as Longjing tea, has a light fragrance. Tea soup can be used to make some dishes with a light taste, such as roasted shrimp and steamed fish.

Pu 'er tea soup is red and bright, suitable for making brine juice, and has the best effect for stewing and burning.

"Biluochun" is suitable for ladies to drink cosmetically. For example, it is a Tai Chi Biluochun dish. First, tea is soaked in mineral water, and then the tea leaves are mashed together to make soup.

Oolong tea is suitable for matching with chickens and ducks, and hot beef is best cooked with black tea. Scented tea will be less effective in cooking.

judging from the quality of tea, some tea with light fragrance, many tea stalks and wormy leaves cannot be used.

when cooking with tea soup, the tea leaves should be completely soaked, so that the fragrance can be better volatilized. To make tea and cook, it is generally enough to soak the tea leaves in 8℃ water for two minutes, and it is forbidden to soak them in boiling water for a long time. The fragrance of the tea leaves will gradually disappear, and the fragrance of the dishes will not be so rich. If the quality of tea leaves can be guaranteed, it is generally the best to soak every 1 grams of tea leaves in 6 ml of water.

Through the above introduction, I hope everyone has an understanding of this. Putting tea when cooking recipes is the most important thing to make the recipes taste more fragrant with tea. However, putting tea in cooking is not a popular cooking method, so when using tea in recipes, you must learn the reasonable collocation of tea and ingredients before you can make it. The recipes and tea are perfectly combined. The recipe for cooking with tea leaves 2

Longjing shrimp

Ingredients: 1, grams of Dahe shrimp, 1.5 grams of Longjing tea, 1 egg, cooking wine, salt, cooked lard, monosodium glutamate and starch.

Practice: shell the shrimp, wash the shrimp meat, drain it, put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it is sticky, and then add dry starch to mix and size it; Take a teacup, put tea leaves on it, soak it with 5 grams of boiling water, leave it uncovered for 1 minute, filter out 4 grams of tea juice, and leave the remaining tea leaves and juice for later use;

When the wok is on fire, slide the wok with oil, add cooked lard, heat it to 4% to 5%, add shrimps, and quickly stir them up with chopsticks. After about 15 seconds, take them out and pour them into a colander to drain the oil. Leave a little oil in the wok and put it on the fire. Pour the shrimps into the wok, quickly pour in the tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir fry for a few times, and then take out the wok and plate.

Tea-flavored beef

Ingredients: 5g of beef, 25g of red dates, 5g of green tea, cinnamon and fennel, oil, onion, ginger, cooking wine, soy sauce, sugar, cinnamon and red dates.

practice: cut the beef into small pieces and cook in a cold water pot, skim off the floating foam, cook for half an hour on low heat, then pour out and wash; Stir-fry onion, ginger and beef in an oil pan, add wine, soy sauce, sugar, green tea, cinnamon fennel, red dates and water, bring to a boil over high fire, simmer for about 1.5 hours, and then turn on high fire to collect concentrated juice. Putting tea leaves is not only fragrant and deodorizing, but also beef is fast and delicious.

Zhangcha Duck

Ingredients: a fat female duck, scented tea, camphor leaves, fermented grains, rice straw, pine and cypress branches, pepper, salt and cured meat.

Practice: After the fat duck is cleaned, marinate it with salted meat for 8 hours and put it in the smoking stove; Mix scented tea, straw, pine and cypress bark, and camphor tree leaves to make smoked materials, take them out after smoking until the duck skin turns yellow, steam them in a cage for 2 hours, and take them out to cool; Heat the cooked oil, put the smoked duck and fry until the duck skin is crisp and fragrant.

green tea and tomato soup

ingredients: 2g of green tea, 15g of tomato and a little salt.

Practice: Wash and peel tomatoes, mash them, mix them with green tea and put them in a soup bowl, then immediately pour them into boiling water and add a little salt to serve. Cooking recipes with tea 3

Fried shrimps with Longjing

Fresh river shrimps are peeled, rubbed with salt and raw flour, and cooked in boiling water.

longjing tea is brewed according to the method of making tea, and then it is put into an oil pan with shrimps and fried, with a little salt, and then it can be served.

This dish smells like tea in shrimp, and the fried Longjing tea can also be eaten directly.

jasmine tea bamboo tube rice

jasmine tea is brewed first, and the tea, fragrant rice, sausage, bacon, taro, dried onion and other ingredients are put into a bamboo tube, steamed in a steamer for half an hour, and then taken out for eating.

this method can make the rice full of tea and bamboo fragrance, oily but not greasy, with endless aftertaste.

Longjing tea smoked river eel

Boned fresh eel, smoked with Longjing tea, rice and fragrant leaves, and marinated with ginger, onion, salt, sugar and chicken powder for 5 minutes.

eel meat is tender, smooth, with light tea smell and no fishy smell. It is a healthy and delicious appetizing cold dish with high nutritional value.

green tea mixed with bean curd

Heat a small amount of cooking oil in the pot, then add bean curd, mash it with a spoon, stir-fry until the water is dry, then add green tea, stirred eggs, salt and monosodium glutamate, pour sesame oil while stirring, and add chopped green onion and stir-fry until it is cooked.

Steamed perch with black tea

First, spread the whole body of the fish with carved wine, put it on a plate, pour the prepared delicious soy sauce and black tea powder, sprinkle with shredded red pepper, shredded ginger and scallion, and steam for 1 minutes on high heat before serving.

Black tea adds a bit of mellow aftertaste to the originally dull bass meat.