Innovative eating of tea

It is not a temporary whim that makes tea a delicious food. In fact, China has had a saying about “tea food” since ancient times. Tea and Chinese cuisine are elegantly and harmoniously matched together. It is a unique tea dish. In ancient times, tea was used as a medicine, and medicine was inseparable from food. In "Lu's Spring and Autumn Annals," he said: "The grain is for raising, the five fruits for helping, the five animals for the benefit, the five dishes for filling, the odor for combining and serving, to replenishing qi", indicating the homology of medicine and food. In history, folks in China have also been known as saying that "drug supplements are not as good as food supplements." Therefore, the use of tea as a food, food and meal has a long history.

1, tea and rice boiled rice with tea, can make the original very common rice become fragrant. The concentration of tea used in tea-cooked rice is relatively low, but the amount is relatively large, which not only retains the benefits of drinking tea, but also does not harm the strong tea, as well as the benefits of deterring, cleansing, consuming food, and preventing diseases. The method is very simple: first tea 1 ~ 3 grams, with 500 ~ 1000 grams of water boiled and soaked for 5 minutes, take a small piece of clean gauze, the tea filtered to residue after use. Put the rice in the pot and wash it. Pour the tea into the rice pot and make it about 3 cm above the rice surface. Cook and eat.

2, tea and dishes with tea to cook food, respect the characteristics of the selected tea is critical, onion, ginger, garlic, allspice and other heavy flavor ingredients easily overshadowed the tea, so the traditional tea meal is generally Cantonese And there are only Huaiyang cuisine. The most classic tea in Chinese food is "Longjing shrimp" in Huaiyang cuisine. The practice is very simple: use hand to remove the fresh shrimp, 40% hot salad oil, shrimp, shrimp, cooked with the second Longjing tea brewing tea. At the time of loading, a few slices of tea were decorated on the shrimp, and the rest of the Longjing tea leaves were beautiful and delicious.

When the cooking method is different, the tea to be used is also different. If you look at the cooking effect, the cold seafood will be cooked with the same cool green tea, such as Longjing shrimp; the warm oolong tea will be matched with the warm chicken and duck. Such as Sichuan cuisine, tea and duck; beef is hot, its good partner is naturally the same hot black tea. The relatively crisp and refreshing vegetables in the vegetables can be used to make tea dishes. The selected tea is excellent in aroma-rich black tea, and is mostly used to make cold dishes.

3, tea and beverages tea, beer, drink beer, the wine into the close to 1/3 of the cold tea, taste extremely alcohol, hidden in the bitter and pleasant.

Tea yoghurt, in the production of yogurt, add appropriate amount of tea juice, the yogurt made of green color, fine taste.

If you add oolong tea during the wine making process, you can also make oolong tea scent, alcohol and refreshing oolong tea shochu.

Tea jelly, adding juice to fruit juice, aromatic substances, etc., made to freeze, smooth and refreshing.

Tea ice cream, in the filtered tea juice by adding eggs, milk powder, stabilizers and sugar, freeze hardened ice cream made of tea. Green color, fresh feeling, and nutrition and health functions.