What kind of dim sum can be made with tea, and the recipe for dim sum with tea leaves?

Made with tea leaves:

Eight treasure tea, preserved tea fruit, tea tofu.

There is also a kind of tea that is wrapped in noodles and fried in oil with tea leaves, which is very delicious, but it can't be put and it will spoil in two days.

Those that do not contain tea are:

Tea Cola, Tea Soda, Tea Wine, Hops Tea Soda, Tea Candy, Tea Jelly, Tea Cold Drink, Milk Tea, Lemon Tea, Tea Honey Drink, Tea Bread, Tea Cake, Green Tea Pastry, Green Tea Steamed Bun, Two-color Green Tea Biscuits, Oolong Tea Jelly, Tea Shortbread, Matcha Flavored Biscuits, Chocolate.

I don't know if it contains tea

Ginger tea instant drink.

Matcha (known as late tea in ancient China) originated in the Tang and Song dynasties in China, and the young leaves of spring tea leaves were steamed to make cake tea.

Also known as group tea preservation, it is baked and dried again on the fire before eating, and ground into powder with a natural stone mill. Take "matcha pudding" as an example, and make it as follows:

Ingredients: whipping cream.

50ml, powdered matcha powder.

2 packets, 2 eggs, 250ml milk, 40g sugar.

Method:12 eggs, beat with sugar, add milk and whipping cream, and add matcha powder.

2.Pour into a pudding bottle after mixing.

3.Water bath method at 150 degrees for 60 minutes.

Green tea pastries, green tea steamed buns, two-color green tea biscuits, oolong tea jelly, tea shortbread.

Matcha-flavored biscuits, chocolate!

Flower tea pastry: that is, the cake made of flower tea, the appearance is in the shape of a flower and has the true color of the flower, translucent, like various colors of amber; Smell it, and the pastry exudes a floral scent; Put it in your mouth, chew it slowly, cool and slippery, the light sweet floral flavor lingers in the mouth, the fragrance is a light and elegant fragrance, and the sweetness is refreshing sweetness; Accompanied by a cup of green tea, after eating, the lips and teeth will be fragrant, and the aftertaste will be long. Tieguanyin Tea Noodles:

Even the noodles boiled with Tieguanyin tea are no different from ordinary noodles in appearance, and you will know the beauty only when you taste them. Tieguanyin tea noodles have a refreshing taste, dilute the greasy, and add a tea aroma. Take a bite while it is hot, and the warm and fragrant feeling will immediately spread throughout the abdominal cavity, satisfying the needs of the stomach and bringing you infinite enjoyment.

Pu'er Tea Pork Knuckle: You can taste the aged fragrance of Pu'er tea in the mouth, the beautiful pork knuckle is fat but not greasy, the appearance is elastic and the inside is tender, refreshing, and very moist. Longjing shrimp dumplings:

The orange-red and white shrimp filling, under the care of the green and oily, uniform and translucent dumpling skin, looks more delicate like Longjing tea, the taste is smooth, fresh and sweet, and the faint Longjing fragrance lingers in the mouth.

There are many types of refreshments in our country and there are various tastes. The variety of refreshments is abundant, and in the long process of development, many different types of refreshments and different styles of refreshments have been formed, and their unique matching art is shown in the matching with tea.

Refreshments should be adapted to the tea properties and pay attention to the flavor effect of tea. When drinking tea at leisure, sour food should be paired with black tea, sweet food should be paired with green tea, and melon seeds should be paired with oolong tea. Compared with traditional dim sum, the production of refreshments should be more exquisite, pay attention to the color and shape of refreshments, and pay attention to the ornamental nature of refreshments, that is, the so-called color, fragrance and taste.

I have a recipe for making green tea cookies here, so you can refer to it.

Green tea cookies, ingredients: (about 30 pcs.)

Cake flour (all-purpose flour is also OK): 145 grams (about 1+1 2 cups, use a spoon to loosen the flour and then measure).

Milk powder: 15 grams (2 tbsp).

Butter: 120 g (room temperature softened).

Icing sugar: 40g (5 tablespoons).

Caster sugar: 30g (2+1 2 tbsp).

Salt: 1 4 tsp salt.

Eggs: 35 grams (half).

Milk: 16 grams (1 tbsp).

Green tea powder: 2 grams (or feel free to add as you like)

Preparation: (Preheat oven to 180 degrees).

1. Beat the softened butter at room temperature in a large basin to show that the color becomes lighter, the volume becomes slightly larger, and it is feather-shaped, add caster sugar, powdered sugar, salt and other materials in stages, and continue to beat until the sugar is dissolved.

2. Add the egg liquid and milk in batches, and stir well with an electric whisk.

3. After the flour + milk powder is sifted, add it little by little, cut it in with a rubber knife like cutting vegetables, and do not stir in circles.

4. Cover the baking tray with baking paper in advance. When placing the blanks on a baking sheet, leave space between each cookie.

degree, put in the upper (or middle) oven and bake until the edges are colored, about 15 minutes. Look at the last few minutes a few more times so as not to get confused. Immediately after baking, place on a rack to cool and keep sealed after cooling completely.

The soaked tea leaves can be steamed with rice, and the taste is very fragrant.

All I know is that you can use tea soup to make noodles. There will be a tea aroma.

Practice:

1. After boiling the water and Earl Grey tea, let it stand for 5 minutes and wait for the tea leaves.

Once completely steeped, strain the tea leaves.

2. Mix the salad oil and method 1 well, then add the sifted cake flour, baking powder and salt and mix well, then add the egg yolk and stir well.

3. Beat the egg whites with an electric mixer until foamy, add caster sugar in two parts, and beat at medium speed until shiny and dry foaming.

4. After taking the amount of protein of 1 3 from method 3 and mixing with method 2, add the remaining protein and mix well with a spatula.

5. Take a clean baking sheet, spread the baking paper, pour in method 4 and smooth it with a scraper, and then put it in the oven, bake at 200 °C and 150 °C for 20 25 minutes, take it out and let it cool.

6. When making caramel apple filling, first stir-fry the cream and caster sugar until the caster sugar is caramelized, then add the peeled and diced fresh apples and stir-fry to cool and set aside.

7. Evenly spread the white cream cream on the cake body, and then put on the method 6, roll the cake into a cylindrical shape from the inside to the outside by rolling the baking paper with a batter, and then slice it according to personal thickness preference. Stick homemade round chocolate chips on both ends of the sliced cake, squeeze the coffee cream on the surface and garnish with a variety of fresh fruits.

The representative of traditional Chinese refreshments is Cantonese refreshments, and the representative varieties are.

1. Cheong Fun. When it comes to Guangdong morning tea, I have to mention rice rolls, there are two kinds of rice rolls in Guangdong, one is bula rice rolls, and the other is drawer type rice rolls, with different production tools and different tastes.

Rice rolls can be seen in Guangdong, whether it is a high-end tea house or a food stall, it is mainly steamed with sticky rice flour and corn starch rice milk, and then rolled into a roll, and will be poured into soy sauce when eating, the taste is light and smooth, elastic, fragrant and delicious.

2. Shrimp dumplings. Shrimp dumplings are also one of the classic snacks of Guangdong morning tea, with a delicate and clear skin, faintly visible filling, and a bite is very delicious, completely different from the taste of northern dumplings.

The outer skin of shrimp dumplings is made of flour and corn starch, which is also known as flour, which separates the flour gluten in the flour, and the rest is the flour flour, which is made of boiling water and flour, so that the steamed shrimp dumplings are transparent and the taste is chewy.

3. Barbecued pork buns.

Barbecued pork is a classic Cantonese flavor, usually made with pork loin marinated and then grilled, the taste is fresh and tender, with a hint of sweetness, lean meat is not firewood at all, and the barbecued pork is wrapped into a bun, which is a barbecued pork bun.

Guangdong's barbecued pork buns are not like the big buns in the north, they are small and delicate, and the soft dough and the tender filling of the barbecued pork are a very good morning tea snack.

Fourth, siu mai. Cantonese people say that siu mai, barbecued pork buns, shrimp dumplings and egg tarts are the "four treasures of dim sum" of Cantonese refreshments, and they are also the four refreshments with the highest order rate.

Guangdong dry steamed siu mai mainly uses lean meat, shrimp and so on to make the filling, the skin is thin and the meat is smooth, the color is umami and delicious, in the 30s of the last century, the dry steamed siu mai has been very popular in Guangdong, and it has been a very popular tea in the tea house until now.

5. Egg tarts. Egg tarts are familiar to everyone, with the improvement of living conditions, the oven is also a common small household appliance in every household, and many people use the oven to make the first dim sum, which is egg tart.

The egg tart is crispy on the outside, the filling is creamy, sweet but not greasy, smooth and tender, it is a very delicious small snack, and it is also popular with everyone in Guangdong teahouse.

6. Custard buns.

Custard bun is also called Zhenglimb Na to make milk queen bun, is a very famous small snack in Guangdong, the characteristic is in this custard filling, custard filling is usually made of butter, eggs, milk, sugar, starch, flour, etc. after low heat heating, cooling and solidification to form custard filling.

Custard buns are full of milky flavor and soft taste, and it tastes more like a pasta dish like a bean paste bun, but the difference in the filling, I like it very much.

If you don't want to learn special refreshments, you will come to a professional cooking school.

Biluo spring rolls Ingredients: 3 grams of Biluo spring tea leaves, 10 pieces of spring roll skin, pork loo grams, 100 grams of leeks, and a few seasonings. Method:

1. After brewing Biluochun, take the young leaves, rinse them with water, and set aside. 2. Wash the leeks and cut them into 3 cm lengths for later use. 3. Wash the pork and cut it into shreds for later use.

4. After the pot is hot, add some oil and put the shredded meat into the pot first. After that, the tea leaves and leeks are then put into the pot, and they are fried slightly, that is, out of the pot, 5. Spring roll skin, wrap the tea, shredded meat and leeks fried together. You can use batter or egg white to stick to the joint.

6. Turn on the oil pan and fry the spring rolls until the color is dark yellow.

Horseshoe cake Horseshoe cake is an excellent tea point used to accompany tea in the south of the Yangtze River, and it also has the effect of clearing heat and dissolving phlegm. Ingredients: 750 grams of water chestnut flour, 250 grams of water chestnut meat, 850 grams of sugar, 15 grams of lard, and a small amount of edible red pigment.

Method: 1. Cut the horseshoe meat into thin slices; Mix the water chestnut flour with sugar and water, divide into 8 bowls, of which 4 bowls add a little edible red pigment, wither well and set aside; 2. Take 1 square plate, brush with a layer of lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on top, steam in a steamer for about 7 minutes, take it out, and then pour in a bowl of water chestnut powder with red pigment and steam; 3. According to this method, layer by layer, spread, steam, take out, and it is ready. Features:

This product is red and white, and the taste is sweet and crisp.

There are many desserts made with tea, such as black tea cakes, cookies, peach oolong jelly, chiffon cakes, and soufflé European buns. And milk tea made from tea leaves can also be made into cakes!

Milk tea jelly can be made with tea leaves, and the method is also very simple. Pour the white sugar into the milk pot and add a small amount of water to boil, boil until viscous, pour in the milk and heat, at the same time brew the black tea with boiling water, add it to the pot and mix with the milk, after boiling for a few minutes, pour out the milk tea and filter the tea leaves, let the filtered milk tea cool, add a small amount of gelatin slices, stir until melted, put it in the refrigerator and refrigerate, take it out after a few hours, and the caramel milk tea jelly is ready.

Tea leaves can be homemade milk tea.

1.To boil milk tea, you need to use black tea, evaporated milk, and sugar.

2.Black tea needs to be crushed, about three or seven minutes thick and fine.

3.Bring water to a boil in a milk pot, then put the tea leaves down and cook for five or six minutes until the tea is red.

4.Pick up the milk pot and pour the tea high into a container, then rinse it back into the milk pot in the same way, repeating 3 to 4 times.

5.Finally, strain the tea leaves clean, including the tea powder.

6.After straining the tea, boil it in a milk pot to warm up.

7.Pour a quarter of the whipping cream into the cup.

8.Pour the tea into a cup.

9.Add the sugar to taste. A cup of milk tea is done.

In fact, you can generally choose to use milk tea, which actually tastes very sweet and delicious, and then it is also very rich, and the taste is particularly good, which is also liked by many people.

Tea eggs, Longjing shrimp and many more!

A poisonous little snack that can't stop your mouth.