Among them, there are countless refreshments and tea banquets with tea as the dish.
For example, the famous "Longjing shrimp, Dahongpao tea eggs, butter tea, Tieguanyin duck soup, etc."
Although tea can be used in so many dishes, the collocation of tea and tea is also very particular. Now let's study with Chen Xin.
How to cook tea in the Tang Dynasty It was not until the Song Dynasty that pure brewed tea appeared. In the Tang Dynasty, tea was a condiment.
Ancient ancestors added tea, eggs, vegetables and so on. Make tea in soup. There are also bean tea in Hunan and eight-treasure tea in the north.
Tea banquets have existed since ancient times. Tea soup can be used as soup and tea can also be used as seasoning.
Every kind of tea with different ingredients can make nutritious and delicious dishes.
For example, when cooking beef, you can put a little tea in it. The stewed beef and mutton is not strong and easy to stew, which also greatly shortens the cooking time.
For example, the well-known Longjing shrimp can clear the mouth, stimulate appetite and lower cholesterol.
Tea food recipes Tea has many uses besides refreshing drinks. Today, let's learn several kinds of tea together.
1: Prepare a cup of tea eggs, with a little soy sauce, a little star anise, a little salt and a little sugar, fresh, and cook them together. After boiling, tap the egg gently to crack the shell. After soaking for one night, you can enjoy the delicious Dahongpao tea eggs.
2. Stir-fry the shrimps with tea. Prepare a bubble of high-aroma rock tea (such as Huo Qinglan Qi, Huang Guanyin and other exotic species), then drain the water and fry it in oil until crisp. After removing the shrimp line, fry the shrimp in the oil pan until the shell is crisp. Add minced garlic, shredded ginger, chopped green onion, soy sauce, salt and a little sugar into the pot, and stir-fry the fried shrimps and tea evenly.
3. Tea-flavored milk jelly Prepare a bubble of rock tea and grind it into powder. Prepare a little cassava starch and sugar (if there is no corn starch and Geely powder) and mix well with tea-flavored milk. Put them in a pot and cook them over low heat until they become mushy. You can eat them while they are hot to make them into faster tea-flavored milk potatoes, or put them in the refrigerator to make delicious tea-flavored milk jelly. You can mix them with milk tea or honey to make a faster dessert.
Have you learned these faster refreshments? Welcome to hand in your homework in the comments section.
I hope Chen Xin's article can help you know more about China tea.
Haha, milk tea!
There are four kinds of food related to tea that I have come into contact with:
Tea drinks: all kinds of liquid tea drinks, milk tea, in addition to the finished products on the market, many tea drinks can be DIY at home. For example, milk tea can be brewed into tea soup with selected black tea, mixed with fresh milk, and then mixed with appropriate amount of sugar or honey, which is delicious and healthy.
Tea soup: tea leaves are used as raw materials, and then mixed with food such as grain, melons and fruits, which can be used as soup for health care and disease prevention. Such as black tea and jujube soup, green tea and japonica rice soup.
Tea cake: it is a kind of cake, which can satisfy hunger, has tea flavor, and has the functions of refreshing and helping digestion. For example, tea bread, tea jiaozi, mung bean tea cake ... It is easier to add a little tea to a stuffy meal every day, and the cooked rice is bright in color and has a faint tea fragrance.
Tea candy: Tea candy is made from tea leaves and various ingredients, which solves children's desire to eat sugar and is healthier. Now online ingredients and utensils are very convenient to buy, and there are various formulas. Doing it with children can also exercise hands-on ability and reduce the time spent watching mobile phones and computers.
"tea fu" contains: "the essence of tea, nourishing rice and vegetables, attacking meat and greasy."
Tea has been used as a dish since ancient times. The tea you drink is used for cooking, and it also shines brilliantly! Do you think of shrimps in Longjing, shredded chicken in Biluochun, or famous "tea eggs" and other famous dishes?
Of course, because I am a loyal food lover, I often cook something delicious. At the same time, I am engaged in the work of tea. So I often cook some food with white tea, hoping it will help. Different teas have different tastes and effects. Have you ever tasted white tea, one of the six major teas?
First of all, stewed chicken with white silver needles
Second, Kang Fish Soup
This is what I see, two more distinctive production methods.
When tea meets food.
What kind of spark will it spark?
In the eyes of eating goods
Tea food is an important part of tea culture.
History of tea culture in China
It is also the inheritance history of "tea food" from ancient times to the present.
In midsummer, let's talk about tea.
See what kind of tea and food can overlap.
The origin of tea We can often see the names of dishes with "tea" on the menu. In fact, it is not a whim to make tea into food. In fact, China has a saying of "tea food" since ancient times. Tea and China cuisine blend together gracefully and harmoniously, which is a unique tea dish.
In ancient times, tea was used as medicine, and medicine and food were homologous. Tea gradually began to be mixed into food as dishes and meals. According to the Tang Dynasty's Tea Fu, tea has the effect of "nourishing the essence of rice dishes and attacking the greasy meat". It can be seen that the ancients often used tea as a meal, and Ji Xiaolan, a gifted scholar in the Qing Dynasty, used tea as a dish every day.
Eating and drinking like this makes some chefs think of making tea into dishes. According to legend, at the end of the Qing Dynasty, Anhui chefs were already frying shrimps with tea such as Que Tongue and Eagle Claw. Gourmet Levin also mentioned in "Eating in Ancient and Modern Times": "Weng Tonghe created a lobster with Longjing tea, that is, fried shrimp with Longjing tea in the West Lake, which really deserves the fish in Peng Fang." As a result, in the Qing Dynasty, Longjing was already a dish.
Tea, as an accessory of tea, is to cook food with tea, take the fragrance of tea, make tea and food combine perfectly, add icing on the cake to dishes, and become a tea meal full of tea fragrance. In a word, tea is a meal, tea is a meal, tea is a meal, and good tea is a good meal.
Different teas have different ways to eat. Black tea, green tea, Pu 'er tea and oolong tea all have better effects. For example, Tieguanyin gives off a strong orchid fragrance after brewing, and the tea fragrance is light, which is suitable for making tea soup as jiaozi; Boiled shrimp and steamed fish are suitable for green tea soup; Pu 'er tea is suitable for making brine juice; Biluochun is suitable for mashing and mixing tea leaves to make soup, steamed rice with tea and so on.
There are generally four ways to serve tea: 1. Roasting fresh tea with dishes is to taste tea;
2. Add the vegetables to the tea soup and stew or simmer together. This is for the tea soup;
3. Grind tea leaves into powder and sprinkle them in dishes or make snacks. This is tea powder;
Smoked food with tea aroma is smoked for making tea.
The most classic tea food is the familiar tea egg.
In Qing Dynasty, Yuan Mei's "Suiyuan Food List" has a section devoted to tea eggs: "Eggs are old when cooked, but tender when cooked. Those who add tea to boil, take two spices as the degree, one hundred eggs, one or two salts; Fifty or five dollars with salt. Add sauce and simmer. "
In the field of tea science, "tea food" refers to tea dishes, refreshments, tea meals and so on. Cooking with tea and other raw materials, that is, food containing tea.
Tea staple food is to add tea ingredients to the original staple food and then process it. Its main products are tea rice, tea porridge, tea noodles and tea jiaozi.
Tea cakes, such as tea biscuits, tea cakes, fragrant tea cakes, etc. It can not only satisfy hunger, but also taste of tea, refreshing and helping digestion.
Candied tea, that is, preserved fruit with tea ingredients, has the obvious characteristics of exposed tea, outstanding fruit flavor, alternating sweet and sour, and slightly bitter, and is an appetizer for all ages.
In fact, it doesn't matter whether tea is mixed in tea and refreshments.
Because a cup of green tea can clean the dirty stomach and refresh the mind, and a few pieces of tea not only satisfy the appetite, but also add a little fun to drinking tea, thus organically combining lightness with fragrance, wetness with dryness.
Tea and food are not only stomachs, but also carriers of taste.
The charm of tea is a pot of tea.
Tea, like red flowers and green leaves,
More importantly, you can reap two kinds of happiness.