In addition to illnesses and tired of tea into the delicacies

In addition to illnesses and tired of tea into the delicacies

"Open seven things, fuel Youyanjiangcu tea", showing that tea is an integral part of their daily food. Modern science shows that more than 300 kinds of tea components with health effects. In addition to brewing, the tea also can be made into various dishes, delicious fragrance, in addition to tired of illnesses. Now comes a new tea market, we might learn a few Road tea dishes, a plus for the family's health!

Polyphenols and health effects of theanine

Unique health benefits of tea, mainly from tea polyphenols. High tea is a natural antioxidant, can remove excess free radicals in the human body, to the effect of physical illnesses. Tea polyphenols have anti-radiation, can mitigate the adverse effects of radiation on the human body. Anticancer effects of tea also enhance the activity of other body detoxification.

The amino acid in tea is very rich, with excellent pharmacological features. As the blood-brain barrier into the brain through theanine, which can regulate the brain function, there improve memory, reduce blood pressure, prevention of vascular dementia, and enhance the role of oncology drug effects. The concentration of theanine, generally spring and the highest, followed by autumn tea, summer tea minimum. High tea in the amino acids will decrease, so usually in the morning or morning tea.

Amount of tea have the means of cooking

Tea into the meat dish, generally four ways: First, the fresh tea leaves directly into the meat dish, the second is the tea into the meat dish, three tea is ground into a powder into the meat dish, four is the aroma of smoked tea food.

Select raw materials results from a cooking point of view, black tea, green tea, Pu'er tea, Oolong tea flavor, cook relatively better effect, tea would badly. From the perspective of quality tea, some light fragrance, tea stems more tea leaves with bug eyes can not be used.

When cooking with tea tea soup, bubble tea to completely open, volatile aroma to come out better. Tea cook, generally immersed in water at 80 ℃ using a two-minute tea, you can, avoid prolonged soaking with boiling water, tea aroma slowly disappear, make

There will be no less rich flavor dishes up. If you can guarantee the quality of tea, then generally every 10 grams of tea, 600 ml of water soaked into the best.

Most people believe that eating tea leaves to tea, cooking is just to take tea flavor, but the fact is you can eat tea. For example, green tea was more delicious, take high-grade green tea, the tea, soft and fragrant, and good taste. Some tea leaves are not tasty, such as Tie Guan Yin, Oolong tea, Pu'er tea tastes very bitter, so use the cooking generally take tea. If it is directly eaten tea, bubble-open look can be fried, so tea becomes crispy, can eat and no bitterness. Tea can also be oven roasted to achieve the effect of dry incense.

Good cakes and sweetmeats, together with tea, it is necessary to understand the tea, but also understand the feeding habits, but also pay attention to cooking methods. Tie Guan Yin tea leaves as big, rich brew after the dissemination of the Orchid, tea light, astringent bitterness in the zone for bubble tea made out of dumplings, or fried after the dishes is better; green tea, Longjing tea flavor such as light, can make some tea to taste with more light dishes, such as burning shrimp, steamed fish, etc.; tea tea bright red color, suitable for brine juice for stew, roast the best; Biluochun beauty for women to drink, Tai Chi Biluochun dishes such as a first order mineral water bubbles out of its flavor, and then mashed together with tea made soups; tea for now with chickens, ducks, etc., heat together the beef is best made with black tea and so forth .

Put the amount of tea to tea is also very particular about cooking skills, so each dish to be put under the decision of how many dishes of tea. If the system is not good, the concentration of too much tea, dishes will become bitter, difficult entry; and if the tea leaves or tea with a little, and the concentration is not enough dishes to eat and no tea flavor.

Foreign techniques to stress tea

Pick tea utensils cooking casserole dish of choice is not easy with such a chemical reaction vessel, followed by copper or stainless steel container, iron and aluminum to avoid using the device.

Spices elegant tea delicacies to choose clean, natural flavor is better, it is best to avoid using easy to cover up the tea in the Atsumi and stimulate the taste strong spices.

Pick side dishes such as tofu, phosphorus, calcium-rich food and tea with, the easier the formation of calcium oxalate, on the digestive system adversely.

Choose nutritious dishes crowd the effectiveness of tea also varies. Tea contains large amounts of catechins, likely to cause stomach ulcers, so those who physically weak cold stomach into the food is not suitable for green tea, neurasthenia and renal function of poor people are not suitable for consumption of tea dishes.

Longjing shrimp

Materials: Large shrimp 1,000 grams, 1.5 grams new Longjing tea, 1 egg, wine, salt, lard, MSG, the amount of starch.

1. Shrimp peeled, out of shrimp, washed, drained, placed in a bowl with salt, MSG and egg white, stirring with chopsticks to sticky when dry starch mixture into the sizing;

2. Take a cup, put tea, use boiling water 50 grams of bubble open, not sealed up 1 minute, filter out 40 grams of tea, tea and juice the remaining inactive;

3. Stir lit, with slick pan, the next lard, very badly burned 45 into heat, add shrimp and quickly stir with chopsticks bulk, about 15 seconds out, into the colander and drain;

4. Stir remaining oil fire on a small home, the shrimp into the pan, and quickly pour in tea and tea, cooking wine, salt and monosodium glutamate, toss, can Chuguo plate and serve.

Boiled eggs

Ingredients: 8 eggs, half a cup of red tea, half a cup of soy sauce, star anise, Gui, some licorice.

Production:

1. Red tea water to boil, simmer for skimming after tea, adding star anise, Gui, licorice;

2. Add soy sauce, put eggs cook for 10 minutes, will the eggs out, tap the shell cracks with chopsticks, and then back into the soup cook for 10 minutes;. After the flame for eggs to remain immersed in the tea to cool and then remove and sauce has.

Beef tea

Ingredients: Beef 500 grams, jujube 25 grams, 5 grams green tea, cinnamon, fennel a little.

Production:

1. Cut small pieces of beef under cold water pot, skimming foam float, simmer for half an hour before disposal wash;

2. Put the oil with onions, ginger and beef Luechao, add wine, soy sauce, sugar, green tea, cinnamon fennel, red dates and water, fire boil, stew Gaixiao fire burned about 1.5 hours, for open fires can receive juicy .

Smoked tea duck

Ingredients: 1 duck fat, tea, camphor leaves, bad juice, straw, pine branches, pepper, pepper to taste.

Production:

1. After dealing with a clean fat duck, pickled with spices 8 hours into the smoke oven;

2. The tea, rice straw, Song Bopi, camphor tree leaves and mix well to do smoked material, smoked duck yellow after to remove, Shanglong Zheng 2 hours, came out let cool; mature oil hot, add smoked duck, deep fry duck Paper Suxiang.

Green tomato soup

Ingredients: Green Tea 2 grams, 150 grams of tomato.

Production: Wash tomatoes peeled, crushed and placed in soup and green tea mixed in, then you can immediately into the boiling water.