What are the advantages of eating with tea and cooking with tea?

Cooking food with tea, taking the fragrance of tea, so that tea and food can be perfectly combined, icing on the cake, and become a tea meal full of tea fragrance. In a word, tea is used to accompany meals, tea is used to eat, tea is used to eat, good tea is good for meals. Therefore, using tea is a wonderful product, which can clarify the direction and improve the grade. Tea contains more than 300 kinds of chemical components such as protein, amino acids, amino acids, carbohydrates, vitamins, tea polyphenols, etc. It is an indispensable nutrient for human body. Helps to digest, refresh, reduce blood fat, lower blood pressure, resist fatigue, and ladies' favorite weight loss. In addition to its health-preserving function, "tea" has a deeper concept, that is, "tea" is also a culture. Including "tea, tea art and tea ceremony". Tea refers to the types of tea, tea art is the artistic expression of tea, and tea ceremony is the spirit of tea. "Rice" is the food that the human body must eat every day, so there is an old saying, "Rice is delicious!" It can be said that tea meal is a traditional and fashionable meal, which includes tea dishes, refreshments and tea soup. How can we combine "tea" and "rice" perfectly to become "tea rice"? It must be cooked by a willing heart, skillfully matched and then carved. Only in this way can we become excellent tea meals (tea dishes, refreshments, tea soup). Here is an introduction to [something with an accent] imperial tea. A good meal needs good tea.

When cooking delicious food with tea, it is very important to respect the characteristics of the selected tea. Strong-smelling ingredients such as onion, ginger, garlic and spiced powder can easily drown out the fragrance of tea, so traditional tea meals are generally found in Cantonese cuisine and Huaiyang cuisine. The most classic tea in Chinese food is "Longjing Shrimp" in Huaiyang cuisine. The fragrance of Longjing tea neutralizes the fishy smell of shrimp and enhances its delicacy, but the "aura" of this dish is a bit "unspeakable". With the development of the new Chinese food trend, some dishes with heavy taste, such as Sichuan cuisine, have also introduced tea meals. Although there is no tea fragrance, it is very similar to the triangle that occasionally appears in a symphony. It is not conspicuous, but the clear timbre adds a sense of hierarchy to the music.

Tea is not only limited to Chinese food, but also has the shadow of tea meal in Japanese cuisine, and most of them use matcha to make all kinds of cakes-now matcha is also widely used in western-style cakes, with low-key sweetness, typical oriental aesthetics and introverted elegance. Europeans are more thorough. They have been drinking tea since the beginning of their lives. When China's tea just entered the upper class of Europe, ladies and gentlemen have already enjoyed it with black pepper and sea salt after making tea.

When drinking tea and eating, we should pay attention to the properties of tea, but perhaps more important is "heart". The faint white tea is almost tasteless, but the realm of white tea is pure and elegant. You should taste it with your heart and use it to cook fruits and vegetables. Green tea is suitable for keeping in the shade. Light ones can be made into green tea tofu, and rich ones can be made into fried dumplings directly with fennel, regardless of form and rules. People who love tea must have an open heart to appreciate the beauty of every kind of tea. Drinking scented tea in spring is pleasant and fragrant, and tiny sweat will string up on the back, which makes people feel comfortable. Every moment, you can feel the beauty of tea in different situations and moods, and when tea meets ingredients, it will also collide with different sparks.

Perhaps, you can make tea at home, or you can be so casual. When cooking, you can pour the tea juice, add the soaked tea when cooking, add the ground tea powder when pasta, and eat the tea directly ... The "lazy woman" who loves life can even make a cup of thick and smooth Pu 'er tea directly, and add it when stewing meat soup, so that the tea fragrance will disturb a pot of meat.

Tea tastes bitter, and generally only tea soup is used for cooking. Because of different varieties of tea, the fragrance of tea is also different, depending on the main ingredients of the dish. For example, Tieguanyin gives off a strong orchid fragrance after brewing, and the tea fragrance is light, which is suitable for making tea soup for jiaozi; Green tea soup is suitable for boiling shrimp and steaming fish; Pu 'er tea is suitable for making brine juice; Biluochun is suitable for mashing and mixing tea leaves to make soup. There is a kind of tea-stewed tofu, in which 50 grams of oolong tea and 800 grams of old tofu are put into a pot, appropriate amount of water is added, and then boiled over strong fire, and then simmered slowly. When the tofu is cooked until golden brown, take it out, cut it into a dish, and serve with salty and crispy peanuts. That's a scent!

Rice is the staple food on the family table in China. You don't have to use new rice if you want to eat fragrant rice. Cooking with tea can get a meal with good color, smell and taste. The most amazing thing is that cooking with tea has the benefits of relieving boredom, cleaning the mouth, dissolving food and preventing diseases. Tea polyphenols are the main substances in tea, which can enhance the toughness of microvessels, reduce blood cholesterol and inhibit atherosclerosis. Tannic acid in tea can inhibit the formation of lipid peroxide; Fluorine contained in tea is an indispensable and important substance in dentin. Therefore, drinking tea and cooking regularly can prevent cardiovascular diseases, stroke, tooth degeneration and other diseases.

In addition, tea steamed bread, take100g of fresh tea, add about 500g of boiled water to make strong tea juice, and add fresh yeast to make dough. Steamed steamed bread, such as autumn pear, is delicious. For tea noodles with unique flavor, take 100g of superior tea leaves and add 500% boiling water to make strong tea juice. The noodles made with this tea juice will not paste in the pot and are extremely fresh. If it is made into cold noodles, it tastes better. Tea porridge: put green tea10g into a pot, add clear water, take about1000ml of concentrated juice, add 50g of japonica rice, sugar and 400ml of clear water, and cook into thick porridge. Has the effects of invigorating spleen, promoting diuresis, invigorating qi, refreshing, stopping dysentery, sterilizing, promoting digestion and quenching thirst.

Tea and drinks will have a new taste when paired together. Tea beer, when drinking beer, put Leng Cha close to 1/3 into the wine, which is extremely mellow and slightly bitter. Tea yogurt, in the production of yogurt, add a proper amount of tea juice, and the yogurt produced is light green in color and delicate in taste. If oolong tea is added in the wine-making process, it can also be made into oolong tea shochu, which has the fragrance, mellow and refreshing taste of oolong tea. Tea jelly is a jelly made by adding tea juice and aromatic substances to fruit juice, which is smooth and refreshing. Tea ice cream is made by adding eggs, milk powder, stabilizer and sugar into filtered tea juice and freezing and hardening. Green color, refreshing taste, nutrition and health care functions.