1 Tea porridge
Ingredients: 10 grams of green camellia, 50 grams of japonica rice, appropriate amount of sugar. Preparation method: Boil green tea into 100 ml of strong tea juice and remove the residue. Wash the japonica rice, add tea juice, sugar and 400 ml of water, and simmer over low heat until it becomes thick porridge.
How to eat: twice a day. Those who are excited and have difficulty falling asleep should not take it at dinner. Tea porridge can be used to treat acute and chronic dysentery, enteritis, acute gastroenteritis, amoebic dysentery, heart disease, edema, pulmonary heart disease and excessive fatigue. "Baosheng Collection" says: "Tea porridge can reduce phlegm and digestion, and be fried into porridge." . ”
2 Chicken Tea and Rice
Ingredients: 8 small slices of chicken breast, 1 egg, 100 grams of wheat flour, appropriate amount of japonica rice, salt, dried seaweed shreds, green tea powder, etc., wine 20ml.
Preparation method: Cut the chicken breast lengthwise into shreds, tap lightly with the back of a knife, sprinkle with fine salt and rice wine, and leave for 4 to 5 minutes. Crack the eggs into a bowl, add 150 ml of cold water, add wheat flour, and stir vigorously quickly to form an egg paste. Dip the shredded chicken into the egg batter, fry it in hot oil, take it out and place it on the japonica rice, sprinkle with green tea powder, fine salt and dried seaweed shreds and serve.
How to eat: Taking chicken tea and rice during after-work holidays can increase appetite and contribute to health.
3 Tea Eggs
Ingredients: some eggs, black tea powder, cinnamon, fennel, star anise, monosodium glutamate and red soy sauce
Preparation method: first put the eggs (Preferably red-shelled eggs) Wash, boil in water, remove and tap gently to make the eggshells crack but not broken. Put black tea powder, cinnamon, star anise, fennel, red soy sauce and water into the pot, add cooked eggs, bring to a boil over high heat, then simmer for half an hour, add MSG and serve. The saltiness can be adjusted by adjusting the amount of red soy sauce, and you can also add some salt.
How to eat: It can be made as a snack or served as a dish. It is suitable for home travel and is suitable for men, women, old and young.
4 Longjing shrimps
Ingredients: 1000 grams of fresh live river shrimps (about 250, uniform size), 1 gram of Longjing new tea (super grade) or fresh tea leaves (one bud Two leaves) about 5 grams, one egg, 2.5 grams of flavor, 15 grams of Shaoxing wine, 3 grams of refined salt, 40 grams of wet starch, 1000 grams of cooked lard (approximately 75 consumption).
Preparation method: peel the shrimp and squeeze out the shrimp meat. The method is to hold the head of the shrimp with one hand and the tail of the shrimp with the other hand. Squeeze the neck of the shrimp, and the shrimp will be reborn and peeled off. out. Put the shrimp meat into a small bamboo basket, wash it repeatedly with water until the shrimp is white, put it into a bowl, add refined salt and egg white, stir gently with chopsticks until it becomes sticky, add wet starch, add MSG, mix well, and let it stand for 1 For an hour, let the seasoning soak into the shrimp and set aside. Brew Longjing tea with 50 ml of boiling water. After 1 minute, discard 30 ml of tea soup and set aside the tea leaves and remaining juice. The usage of fresh leaves is roughly the same. Heat the wok over medium heat. Add lard after sliding the pan. When the shrimps are cooked, pour in the shrimps and quickly break them up with chopsticks. When the shrimps turn jade-white, drain the lard with a colander and stir-fry the green onions in the pot. (That is, fry the green onions in the oil pan, remove the green onions when using, leaving the green onions fragrant but not visible), then pour the shrimps into the oil pan, quickly pour the tea leaves and juice together, cook in the Shaoxing, shake it a few times, and remove from the pot. A plate of Longjing shrimps with jade-white, tender, green tea leaves, delicate fragrance, elegant color and unique flavor.
How to eat: Eat as a delicacy. Longjing Shrimp is inspired by Su Dongpo's "stop thinking about old friends and homeland, and try new teas with new fires, and poetry and wine take advantage of the youth." Mixed with fresh river shrimp, it is a famous Hangzhou dish. When U.S. President Richard Nixon came to China in 1972, Premier Zhou Enlai hosted a banquet in Hangzhou. When the waiter served the heavenly dish Longjing Shrimp, people were full of praise.
5 Steamed Tea Crucian Carp
Ingredients: 500 grams of live crucian carp, 10 grams of green tea.
Preparation method: Remove the scales, intestines and gills of the live crucian carp, wash it, stuff the green tea into the belly of the crucian carp, place it on a plate and steam it in a pot for about 40 minutes.
How to eat: once a day without adding salt. A course of treatment lasts 3-5 days. It can replenish deficiency and damage, relieve thirst, and can cure diabetes, polydipsia and incontinence of drinking water. It is also suitable for febrile diseases.
6 Longjing Pork Soup
Ingredients: 150g pork leg, 1.5g Longjing tea, 10g Sichuan Fuling mustard, 1000ml fresh soup, 1 egg, seasoning A small amount.
Preparation method: Cut the leg meat into thin slices, add Shaoxing wine, fine salt, monosodium glutamate, pepper, egg white and dry starch, mix well, and set aside for half an hour. Brew Longjing tea with boiling water, drain off the water, then brew with 100 ml of boiling water and set aside.
Shred the mustard and set aside. Put the leg meat slices into the pot and cook until cooked, then take them out. Add seasonings to the fresh soup, add tea juice and tea leaves, add mustard shreds after boiling, and finally pour in the meat slices and serve.
How to eat: Eat as a dish.
7. Green tea and tomato soup
Usage: 1.0-1.5 grams of green tea, 50-150 grams of tomatoes.
Preparation method: Wash the tomatoes, blanch them in boiling water, peel and mash them, mix them with green tea and put them in a cup. Chinese cuisine is world-famous and is another valuable asset of the Chinese national culture. "Su Wen. Zang Zang Fa Shi Lun" in "Lu's Spring and Autumn" states: "...Five grains are nourishing, five fruits are helping, five livestock are benefiting, and five vegetables are filling. The smell should be combined and taken to replenish essence and qi. ” It shows that medicine and food have the same origin, and the relationship between medicine and food supplements. Tea is rich in color, flavor, and shape. It is drinkable, can harmonize the taste, add color, and has pharmacological ingredients. Therefore, tea dishes generally have dual functions, which can not only increase appetite and relieve hunger, but also prevent and treat certain diseases and strengthen the human body. healthy.
"Five Star" Cold Tea
1. Main ingredient: 2010 Nanchuan Mountain Dashu Chatou Spring Tea Leaf Base.
2. Accessories: oily chili pepper, chicken fir oil, salt, a little honey, pickle brine (whichever is the most sour compound), a little sesame (for sprinkling the noodles).
3. Method: When the tea leaves still have a tea flavor after brewing for more than ten times (because spring tea is full of tea flavor, especially the big tree tea from Nannuo Mountain), then add all the auxiliary ingredients and mix well. , it is best to wait for 1 hour before eating.
Cold tea
Ingredients: The amount of fresh tea leaves is not limited to the seasonings (garlic, salt, pepper, yellow fruit leaves, etc.).
Preparation method:
(1) Rub the fresh and tender tea leaves just picked from the tree until they are soft by hand.
(2) Then put it directly in a large bowl.
(3) Add yellow fruit leaves, chili peppers, salt, garlic, sour ants and other condiments, mix thoroughly, and serve after a while.
Features: Fresh and refreshing, very delicious.