What are the dishes related to tea?

Ingredients: fresh and fresh river shrimp 1 000g (about 250, with uniform size), 5 grams of Longjing new tea (super)1g or new tea (one bud and two leaves), 1 egg, 2.5g of taste, 5 grams of Shaoxing wine15g, 3 grams of refined salt and 40 grams of wet starch.

Method:

1. Shrimp is shelled and squeezed out. The method is to hold the shrimp head with one hand, the shrimp tail with the other hand, and squeeze the shrimp neck, and the shrimp will regenerate and shell.

2. Put the shrimp meat in a bamboo basket, wash it repeatedly with clear water until it is white, put it in a bowl, add refined salt and egg white, gently stir it with chopsticks until it becomes thick, add wet starch and monosodium glutamate, mix well, and let it stand for 1 hour to allow seasoning to penetrate into the shrimp for later use.

3. Brew Longjing tea with 50 ml boiling water for 1 min, then discard 30 ml tea soup, tea leaves and juice for later use. The usage of fresh leaves is roughly the same.

4. Heat the wok on medium heat, slide the wok and add lard. When it is ripe, pour in the shrimps and spread them out quickly with chopsticks.

5. When the shrimps are jade white, pour them into a colander to drain the lard, then stir-fry the shallots in a wok (that is, stir-fry the shallots in the oil pan, and take out the shallots when using them, leaving them fragrant but not scallions), then pour the shrimps into the oil pan, quickly pour the tea leaves and juice into the sauce to cook, shake them a few times, and then take them out of the pan and plate them.

Tea shrimp

Ingredients: fresh shrimp (half a catty), tea (one pack)

Exercise:

1, making tea: 10 minutes or so.

2. Wash shrimp: Wash the fresh shrimp with shells and cut off the beard when making tea.

3. Soak shrimp: enlarge the shrimp bowl, pour the soaked tea into the bowl (without tea), add a spoonful of cooking wine and a little salt, and soak the shrimp for about half an hour.

4. Dry the tea leaves with kitchen paper, and then chop them up.

5. Heat the wok, pour in the drained shrimp, fry until the meat shell is basically separated, and serve.

6. Put the oil in the wok, heat it to 60%, add the freshly fried shrimp and fry until the shell is crisp, and pick it up.

7. Put the oil in the wok, heat it to 60%, add the freshly fried shrimps, keep the temperature and fry until the shell is crisp, and pick it up. After the oil temperature continues to rise, pour in shrimps and fry them again before picking them up (deoiling is more brittle).

8. Leave a little oil in the pot, pour in the tea leaves and fry until hard and crisp, then pour in the shrimps and fry until fragrant, sprinkle with salt and pepper, OK.

Steamed tea crucian carp

Ingredients: 500g live crucian carp, 0/0g green tea/kloc.

Exercise:

1. Clean the scaled live crucian carp, intestines and gills, and stuff the green tea into the abdomen of crucian carp.

2. Steam in the pot for about 40 minutes.

Tea smoked chicken

Ingredients: 750g of tender chicken, 0/0g of ginger slice/kloc-0, 5g of melon slice tea/kloc-0, 5g of refined salt, 5g of shallot/kloc-0, 25g of brown sugar, 20g of soy sauce, 0/00g of rice crispy rice/kloc-0, 20g of Shaoxing wine and sesame oil/sesame oil.

Exercise:

1. 10g onion is cut into sections, and 5g onion, pepper and salt are made into fine powder to be used as onion salt and pepper.

2. unhairing the whole chicken, cutting the back, removing internal organs and chicken gizzards, washing and draining, evenly sprinkling onions, salt and pepper on the chicken, and pickling for 20 minutes.

3. Peel the chicken, put it face down in a bowl, slice the onion and ginger, add soy sauce and soju, steam it in a cage until it is 80% mature, take it out and remove the onion and ginger.

4. Break the rice crust, put it in a wok, sprinkle with vegetable leaves and brown sugar, put it on the grate, put the chicken skin up on the grate, and cover the lid tightly.

5. First smoke the tea leaves with medium fire, then smoke them with strong fire for a while until the smoke is filled, and then leave the fire. Open the lid and brush the chicken with sesame oil.

6. Chop off the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, pat loose the chicken bones and chicken legs at the bottom, plate the chicken pieces according to the original shape of the chicken, and put the chicken leg claws on both sides before putting the chicken head.

Stewed chicken wings in tea

Ingredients: six chicken wings (you can add them), 5g jasmine tea, a small piece of ginger, a handful of chives, a piece of cinnamon, three pieces of star anise, four pieces of pepper 1 4, four pieces of dried peppers, two spoonfuls of salt and soy sauce, proper amount of oil and two pieces of rock sugar.

Exercise:

1. Make the tea with boiling water first, so that the tea will be brewed slowly and tasted first.

2. Grab the chicken wings with salt first, pour the tea and then soak the chicken wings for 10 minutes. This is to remove the fishy smell, and you can also taste it in advance. Then pour a cup of boiling water into the cup and continue to make tea.

3. Heat the pan, pour a little oil, pour all the ingredients, and stir fry first.

4. Pour the tea into the cup, about just over the chicken wings.

5. Add two crystal sugar, so that the pickled chicken wings are bright and beautiful.

6. Pour in two tablespoons of soy sauce. If you like darker colors, you can increase the amount of soy sauce yourself.

7. After the brine is boiled again, add half of the tea leaves, then cover and burn in the middle.

8. You can collect the juice in about 10 to 15 minutes, take out the chicken wings and put them on a plate.

Chaxiang saury

Ingredients: saury (appropriate amount), tea (8g), sugar (appropriate amount), onion and ginger (appropriate amount).

Exercise:

1. Cut saury and wash it.

2. Put swordfish in with a cross knife, add minced onion, ginger and star anise, pour in soy sauce and cooking wine, sprinkle with salt and marinate for half an hour.

3. Stir-fry sugar and tea in the wok and pour in a little water.

4. Put a strainer in the pot, put the salted hairtail and simmer for 10 minutes.

5. Drain the smoked fish with paper and fry it in the oil pan.

Step 6 decorate with lettuce. At this point, you have completed the task.