How to cook with tea?

Roasted chicken with black tea and golden cinnamon

Raw materials: 500 grams of chicken breast, 4 gizzards, 8 grams of black tea, 2 grams of cinnamon (to the amount of a tea infusion), 7 grams of sugar syrup, 30 grams of soy sauce paste.

Practice: black tea and cinnamon together in a covered bowl, soak the 2nd to 3rd tea broth, filtered for use. Cut the chicken breast and gizzard into pieces, wash them, and control the water, then pour the tea broth just strained into the washed, cut and drained ingredients. Pour in the rest of the seasonings, mix well with the chicken breasts and gizzards, and marinate for 15 to 20 minutes to taste and set aside on bamboo skewers. Reserve the sauce for use when grilling. Preheat the oven and grill the chicken breasts and gizzards on skewers until browned, then turn them over and brush with the sauce until both sides are cooked through.

Smoked quail eggs

Raw materials: 250 grams of quail eggs, small tomatoes, tea, salt, sugar, a little rice.

Practice: Boil the quail eggs, peel the shells, and put them on a bamboo stick. Mix all the seasoning ingredients into a dry pot, the pot, set up a wire rack, cover the pot and open medium heat, to be yellow smoke in the pot immediately into the pierced quail egg skewers, cover the pot to continue to smoke for 1 minute, turn off the heat and remove, decorated with small tomatoes can be.