How much tea-related food have you eaten?

Tea jiaozi

Gently bite open, faint fragrance, revealing oily green.

Tea eggs

Breakfast is a must.

Chaxiang saury

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

Steamed tea crucian carp

Cooking tea is very skillful. You must first be familiar with the characteristics of each kind of tea.

Longjingcha fried shrimp

A common dish in Jiangsu, Zhejiang and Shanghai restaurants, shrimp Q bomb.

Stewed chicken wings in tea

Compared with coke chicken wings and braised chicken wings, it is more delicious.

Green tea Buddha cake

Round cakes, super cute, with a circle of white sesame seeds outside. It tastes sweet and super delicious!

Tea porridge

Tea porridge, also called tea porridge.

Tea smoked chicken

This smoky smell has a unique tea fragrance.

First of all, tea jiaozi.

Ingredients: flour, salt, tea, sugar, soy sauce, oil, minced meat, onion and ginger.

Exercise:

1. Add warm water and a little salt to the flour to make a smooth dough, cover it with plastic wrap and put it aside for more than 20 minutes.

2. Soak the tea leaves in boiling water and filter.

3. Pour sugar, salt, soy sauce and oil into the meat and stir well.

4. Chop the tea leaves and put them into the meat stuffing.

5. Add ginger and chopped green onion to the meat stuffing and stir well.

6. Put the dough, add the agent and roll the skin.

7. stuffing.

8. Knead into jiaozi.

9. Cook jiaozi. It's time to cook.

Second, the tea-flavored saury.

Ingredients: saury (appropriate amount), tea (8g), sugar (same amount), onion and ginger (appropriate amount).

Exercise:

1. Cut saury and wash it.

2. Put swordfish in with a cross knife, add minced onion, ginger and star anise, pour in soy sauce and cooking wine, sprinkle with salt and marinate for half an hour.

3. Stir-fry sugar and tea in the wok and pour in a little water.

4. Put a strainer in the pot, put the salted hairtail and simmer for 10 minutes.

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

Step 6 decorate with lettuce. At this point, you have completed the task.

Third, steamed tea crucian carp.

Ingredients: 500g live crucian carp, 0/0g green tea/kloc.

Exercise:

1. Clean the scaled live crucian carp, intestines and gills, and stuff the green tea into the abdomen of crucian carp.

2. Steam in the pot for about 40 minutes.

Fourth, tea eggs

Ingredients: some eggs, black tea powder, cinnamon, fennel, star anise, monosodium glutamate and red sauce.

Exercise:

1. Wash the eggs (preferably red-shelled eggs) first, cook them with water, take them out and pat them gently, so that the eggshells will crack but not break.

2. Put black tea powder, cinnamon, star anise, fennel, red soy sauce and water into a pot, bring to a boil, then simmer for half an hour, and add monosodium glutamate.

Five, tea porridge

Ingredients: green tea flower 10g, japonica rice 50g, and proper amount of sugar.

Exercise:

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

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

Six, tea smoked chicken

Ingredients: 750g of tender chicken, 0/0g of ginger slice/kloc-0, 5g of melon slice/kloc-0, 5g of refined salt, 0/5g of shallot/kloc-0, 25g of brown sugar, 25g of soy sauce, 0/00g of rice crispy rice/kloc-0, 20g of Shaoxing wine and sesame oil/kloc.

Exercise:

1. 10g onion, 5g onion, pepper and salt t&; Making into fine powder, and charging for later use.

2. unhairing the whole chicken, cutting the back, removing the internal organs and chicken essence, washing and draining, evenly sprinkling onion, pepper and salt, and pickling for 2 minutes.

3. Peel the chicken, put it face down in a bowl, add onion and ginger slices, add soy sauce and soju, steam it in a cage until it is 7% alkali cooked, take it out, and remove the onion and ginger.

4. Break the rice crust, put it in a wok, sprinkle with vegetable leaves and brown sugar, put the chicken skin up on the grate on the shelf and cover the lid tightly.

5. First smoke the tea leaves with medium fire, then smoke them with strong fire for a while until the smoke is filled, and then leave the fire. Open the lid and brush the chicken with sesame oil.

6. Chop off the chicken head, chicken tip and chicken leg claws, cut the chicken body into chicken bone pieces 5 cm long and 3 cm wide, pat loose the chicken shank at the bottom, put the chicken pieces on the plate according to the original shape of the chicken, and put the chicken leg claws on both sides before putting the chicken head.

Seven, Longjing shrimp

Ingredients: fresh and fresh river shrimp 1 000g (about 250, with uniform size), Longjing fresh tea (super grade)1g or fresh tea (one bud and two leaves) 5g, one egg, taste accuracy of 2.5g Shaoxing wine15g, refined salt 3g and wet starch 40g.

Method:

1. Shrimp is shelled and squeezed out. The method is to hold the head of the shrimp with one hand and squeeze the neck of the shrimp with the other hand, so that the shrimp is completely deformed and shelled.

2. Put the shrimp meat into a small bamboo jar and rinse it repeatedly with clear water until the shrimp meat is white. Put it in a bowl, add salt and egg white, gently stir with chopsticks until it becomes sticky, add wet starch, add monosodium glutamate, mix well, and let stand 1 hour to allow seasoning to penetrate into shrimp meat for later use.

3. Brew Longjing tea with 50 ml boiling water for 1 min, then discard 30 ml tea soup, tea leaves and juice for later use. The usage of fresh leaves is roughly the same.

4. Heat the wok on medium heat, slide the wok and add lard. When it is ripe, pour in the shrimps and spread them out quickly with chopsticks.

5. When the shrimps are jade white, pour them into a colander to drain the lard, put them into a pan and fry the onions (that is, fry them with onions in the oil pan, and take out the onions when using them, leaving their onion fragrance without putting onions), then pour 1 shrimps into the oil pan, quickly pour the tea leaves and juice together, cook them in the sauce, shake them a few times, and take them out of the pan and plate them.

Eight, green tea Buddha cake

Ingredients: 500g flour, 200g syrup, salad oil 150g (only for the amount of materials and fried), appropriate amount of taro paste or pineapple stuffing (according to personal taste), 50g green tea powder, appropriate amount of sesame seeds and appropriate amount of water.

Exercise:

1. Spread the flour in a circle on the table and pour in the green tea powder.

2. Pour in syrup and salad oil.

3. Pick the same direction and mix all the raw materials evenly.

4. Gently knead into dough.

5. Divide the ingredients and roll them into round cakes. After the finished product is made, each piece is about 30g and the skin is about 20g. If you like more fillings, add more fillings to reduce the amount of dough, but the dough should not be too thin. If it is too thin, it will lose its proper flavor.

6. Wrap the taro paste (or pineapple stuffing) in the crust with a scraper and pinch your mouth tightly.

7. Brush some oil in the mold and put the dough with stuffing.

8. The surrounding pressure is dense, and the thickness should be flush with the cake mold to avoid the collapse of the cake when it is reversed (the thickness is within 1cm).

7 Turn it upside down and roll a circle of sesame seeds on the circumference of the cake.

10. Add hot oil (about150-160 C) and fry for 5 minutes until golden brown. Or bake in the oven at 200°C 10 minute (the specific time depends on the oven, so you can master it yourself).

Nine, tea-flavored braised chicken wings

Ingredients: six chicken wings (you can add them), 5g jasmine tea, one piece of ginger, one piece of chives, one piece of cinnamon, three pieces of star anise, four pieces of dried peppers, two spoonfuls of salt and soy sauce, appropriate amount of oil and two pieces of rock sugar.

Exercise:

1. Make the tea with boiling water first, so that the tea will be brewed slowly and tasted first.

2. Grab the chicken wings with salt first, and then soak them in the chicken wings for ten minutes after pouring tea. This is to remove the fishy smell, or you can taste it in advance, and then pour a cup of boiling water in the cup to continue making tea.

3. Heat the pan, pour in a little oil, pour all the ingredients obliquely, and stir fry first.

4. Pour the tea into the cup, about just over the chicken wings.

5. Add two crystal sugar, so that the pickled chicken wings are bright and beautiful.

6. Pour in two tablespoons of soy sauce. If you like darker colors, you can increase the amount of soy sauce yourself.

7. After the brine is boiled again, add half of the tea leaves, then cover and burn in the middle.

8. You can collect the juice in about 10 to 15 minutes, take out the chicken wings and put them on a plate.