Tea into "stomach" will be carried out in the end health

Tea into "stomach" will be carried out in the end health

Long history of Chinese tea culture, tea is a lot of people's minds is good, but you know how to fully absorb the nutrition of tea in it? Tea, water-soluble and fat-soluble nutrients, including two parts, which do not dissolve in water, no matter how many times to drink, and always will remain in the tea, only tea in tea can better absorb nutrients. Take a look at some top chefs in Changchun City, spring and listed in this occasion to launch the kind of spring water tea party, but also the number of cooking with tea and eat this way completely, ate nutrition.

Blossom tea duck

Ingredients: 2.5 kg cherry partridge duck, jasmine tea 1 2.

Seasoning: Pack a bag of sauce (parsley, white Qi, Rou Kou, Apple, geraniol, anise, pepper, galangal each 15 grams).

Method: Billy duck to bore water, hot fried with Bacheng look; hand with the spine 3 kg 1 kg chicken, duck and frame 3 made of original soup, add seasoning packet, salt amount, soy sauce, dark soya sauce were 4, 2, 1, 2, cook 1 hour and then put the duck, cooked after about 50 minutes, turn off the heat and then you can dip 8 minutes until golden; casserole dry fry the tea into the oil, then cooked duck cast halogen honey into the deep-fried to Picui, remove and block laying is cut into a duck-shaped bar, then you can put tea after the bombing; serving tea with tea time, and this menu with the food, delicious fresh.

Taste: tea, Maotai rich, tender and tasty not greasy duck with jasmine tea aftertaste, lingers in your mouth lips and teeth. Spring often sleepy, jasmine tea with a touch of jasmine fragrance as may Liver eyesight, Qi Anshen, relieve emotional.

Tea spot shrimp

Material: kuruma shrimp, Longjing tea.

Seasoning: oil, salt.

Method: newly listed Longjing tea bubble open; the shrimp stomach surgery, combined with water, pickling spices and tea; fry the soaked tea leaves deep frying, pan under the pickled shrimp, crispy outside and deep fry and tender inside, with fried edible after cooking tea.

Taste: tea spot shrimp red color, bright, fresh tender meat, mash with rich Longjing tea aroma, tender and full, with tea into the meat dish, so that the fragrance of a tea light condiment dishes, and even objects can have a fishy aromatic tea, the role of tea can not only enhance the flavor of dishes, more decomposition of nutrition helps the body absorb and promote fat decomposition.

Abalone mushroom tea dry squid silk

Materials: dry squid silk, mushroom silk, Tie Guan Yin tea.

Seasoning: East Ancient soy sauce, sugar, sesame oil, incense, diesel oil, sesame.

Deputy Information: parsley stems, silk trees pepper, red chilli, bamboo leaves.

Practices: dry squid silk over fried to golden mushroom strips and deep fry golden; pot into marked the parsley stems, silk tree, pepper, red chilli stir fry, the ingredients in the pot, sprinkle with fried End of Tie Guan Yin tea, sesame stir fry can plate and serve.

Taste: dry incense, tea lovers, and mushrooms with a touch of apricot flavor, rich in amino acids, tea heat internal heat, clean intestines.