Ingredients for tea fried rice:

1 tablespoon of tea, 4 eggs, a pinch of salt and pepper, 150 grams of canned crab meat, 40 grams of green onions, tea leaves, cold rice 1 bowl, 4 tablespoons of salad oil, green peas.

Method:

1. Take the crab meat out of the can, remove the cartilage, and prepare the meat for later use.

2. Beat the eggs in a large bowl, add tea leaves and salt, stir, add 2 tablespoons of salad oil in the pot and heat, fry the eggs until half-cooked and serve.

3. Heat the remaining oil, crab meat, cold rice and tea leaves in the pot, and season with salt and pepper.

4. Pour back the half-boiled eggs, fry them all again, top with soy sauce and a little wine, and garnish with cooked green peas. Serve.

Ingredients for cooking tea residue: 150 grams of tea residue, red pepper, soy sauce, monosodium glutamate, sesame oil, and white sesame seeds.

Method: 1. Cut the red pepper into small ring-shaped segments.

2. Pour the sesame oil into a pot and heat it. Pour in the fully drained tea leaves, then add red pepper, soy sauce and MSG and cook until there is no moisture.

3. Sprinkle the brewed tea with white sesame seeds and stir.