Can tender tea leaves also be fried as a dish?

<>Yes, China is a big tea-drinking country, and tea culture has been developing in China for many years. But did you know that tea is not only drinkable, but also a delicious dish when used to cook? What can really be eaten can be eaten as a dish, many ethnic minorities will process tea into vegetables and fried cold dressing, maintaining the natural substance and original taste of tea, the tenderness of buds and leaves is excellent, and the taste is extremely delicious.

Green tea should be paired with dishes with a light taste. Green teas such as West Lake Longjing, Huangshan Maofeng and Biluochun have not been fermented, and the tea leaves are tender and fragrant, with a good taste, which is suitable for cooking fresh and elegant dishes, such as Longjing shrimp, green tea minced meat and tofu, etc. When making Longjing shrimp, you need to soak the tea leaves first, and when the shrimp is ripe, pour the tea leaves into the pot with juice, then add rice wine and a little salt, and stir-fry until cooked.

When making tofu, you can directly spread the ground green tea on top of the already made minced meat tofu. <>

Black tea is suitable for dishes with strong flavors and colors. Black tea is a fully fermented tea, with Keemun black tea and Yunnan black tea being the most well-known. Black tea has a bitter and astringent taste, which is suitable for dishes with heavy taste and heavy color, which can remove the smell and relieve greasyness, and also has a certain effect of nourishing the stomach and protecting the stomach, such as steamed mandarin fish with black tea, diced chicken with black tea, etc.

When steaming the fish, wash the tea leaves, and together with other seasonings, put part of it into the belly of the fish, sprinkle part on the fish, and steam it. When making diced black tea chicken, you can stir-fry the black tea first, and then add the fried black tea and stir-fry when the diced chicken is almost cooked. <>

Oolong tea goes well with greasy dishes. Oolong tea is a semi-fermented tea, its aroma is strong and long-lasting, mellow and refreshing, and has the effect of strengthening the stomach and eliminating appetite, and it is also suitable for pairing with greasy dishes, such as Tieguanyin stewed duck. This dish uses tea soup, which is directly added to the water to stew duck with the tea soup that has been soaked in Tieguanyin.

Tender tea leaves can be cooked, and before the Han Dynasty, tea in China was mainly used as a dish, or as a medicinal herb, such as: fried shrimp in Longjing, green tea mixed with tofu, steamed sea bass in black tea, etc.

It can be fried and eaten as a dish. Many people have the habit of eating tea leaves, and there is also a dish called chazuke.

Of course. Green tea can enhance the flavor of tofu, Longjing with shrimp, and the tea fragrance in the dish is called delicious.

Sun-dried tea, as the name suggests, is hairy tea that has been sun-dried, and sun-dried refers to the drying method of hairy tea, not the way of killing. Pu'er tea production process: picking-spreading-killing-spreading-rolling-drying, sun-drying is the drying after rolling.

The important difference between sun-dried and fried green, roasted green and other drying methods is "temperature", the high temperature of the roasted and roasted green drying process basically cuts off the life of enzyme active substances in the tea, while the sun-dried green is different, natural sunlight, low temperature, retains the growth possibility of active substances, and also creates potential vitality for the long-term storage of Pu'er tea.

It should be noted here that "sunning" is not necessarily "sun-drying", and when it is rainy or cloudy, it will also consider using the shade drying method (this is still debated in the industry, some people stick to the "tradition" that sun-drying must be sun-burned, but rainy weather is often encountered in practice), but it must be low temperature, which is the key. There is often a debate in the industry about "sunning", and some believe that "sunning" must be sunburning. In fact, the traditional craft is also flexible, and the appropriate use of flexible methods when the conditions do not allow it is also the embodiment of the wisdom of the working people, and the conceptual understanding can not be rigid thinking.

In the case of insufficient sunlight, the method of "half-drying and half-drying" may also be adopted, that is, a part of the moisture is dried for a short time with drying equipment and then dried in natural light. Either way, low temperatures are key, and are generally considered to be no more than 60 degrees. Although the low-temperature drying method of sun-dried green is longer, it retains the original flavor and active substances of the tea.

Pu'er tea is a product of slowness, a product of time, and may also include "slow work and fine work" in the production process.

When it comes to the low-temperature process, there are three links in the Pu'er tea process: one is the fresh leaf killing, the second is the drying of the hair tea, and the third is the drying of the pressed tea. It can only be drunk within a limited time, otherwise it will produce oxidation and deterioration if stored for too long, and the tea soup will have a thin and bland taste, and the value will be nothing.

It is necessary to be vigilant that some "pressed green tea" pretending to be "sun-green" Pu'er tea is fragrant and transparent in the new tea-making stage, which is easy to confuse tea lovers for a while, but in fact, it is not "sun-dried Pu'er tea" at all.

Free delivery of tea] 4 tea samples (2 raw, 2 cooked).

Tea weight] 8-10 grams.

I wish you all good health, peace and happiness in the new year!

In fact, it is to make the tea small in size, light, easy to store and carry; It also allows the tea to release substances that are beneficial to the human body, which are absorbed by the human body through brewing.

Fresh tea leaves can evaporate water by stir-frying, which promotes the formation of aroma substances.

This is the same as the green onion stir-frying, the same is the green onion, you don't need to pop it at high temperature, it only has a spicy taste, but no fragrance.

Roasted tea is one of the finishing greens, also known as fried greens. The main purpose is to inhibit the enzymatic oxidation of tea polyphenols in fresh leaves by destroying and passivating the oxidation enzymatic activity in fresh leaves through the high temperature destruction of roasted tea, evaporate part of the water in fresh leaves, make the tea soft, easy to roll and form, and at the same time emit a green odor and promote the formation of good aroma.

Because the water in the tea cannot be evaporated simply by drying and natural withering, roasted tea continues to ferment in order to destroy the enzymes of the tea leaves at high temperatures, and another benefit of roasted tea is that it can remove the stinky green taste in the fresh leaves. Stir-fried tea is divided into raw pots, two green pots, and cooked pots, and the three pots are connected and operated sequentially, also known as fried green.

Stir-frying is mainly to passivate the enzyme at high temperature, which can fix the quality of the inclusions of the tea, such as green tea is not fermented tea, and roasting tea (killing) is to make it not ferment and maintain the quality of green tea clear soup and green leaves, so when you drink green tea, you can see the red leaves, that is, the green tea that is not killed well, and the green tea that has failed to do so. At the same time, the water content is further reduced during the tea process.

In order to make the tea small in size, light, easy to store and carry; It also allows the tea to release substances that are beneficial to the human body, which are absorbed by the human body through brewing.

Fresh tea leaves can evaporate water by stir-frying, which promotes the formation of aroma substances.

Freshly harvested grass gas is removed, water is lost, and some enzyme activity is inhibited.

The fried tea leaves are a little dry and easy to preserve.

It can be fried, steamed, or sunburned.

<> fresh tea leaves can be cooked.

1. Well fried shrimp method: first peel the fresh river shrimp, rub with salt and cornstarch, and then boil the water. The best Longjing tea should be brewed first, and then put it in the oil pot with the shrimp and stir-fry it together, add a little salt, and then it can be out of the pot.

Taste: Delicious, the shrimp is full of the fragrance of tea, and even the tea leaves in it have a unique taste when chewed.

2. Jasmine tea bamboo tube rice method: first brew the best jasmine tea and sell it, put Thai fragrant rice, sausage, bacon, taro, and dried onions into a special bamboo tube, and then pour in the tea and put it into the steamer for about half an hour. Taste:

The rice is fragrant with tea and bamboo, oily but not greasy, and has an endless aftertaste.

3. Longjing tea smoked river eel method: remove the fresh eel, smoke it with Longjing tea, rice loss, and fragrant leaves, and then marinate it with ginger, green onions, salt, sugar, and chicken powder for 5 minutes. Taste:

The meat of eel is tender and smooth, with a light tea fragrance and no fishy smell, and the nutritional value is high, making it a healthy and delicious appetizer.

4. Green tea mixed with tofu: Wash a piece of tofu, beat an egg into a bowl and add a little salt and stir well. Put a small amount of cooking oil in the pot and heat it, add tofu and mash it with a spoon, fry it while frying until the water is dry, add green tea, eggs, salt, monosodium glutamate, pour sesame oil while mixing, and then add chopped green onion and stir-fry until cooked.

This dish is tender and delicious, light and nourishing to the stomach.

<>1. Stir-fried tea leaves that have been drunk cannot be eaten, but unbrewed tea leaves can be cooked.

2. Tea can be eaten as a dish, and there are often ingredients as raw materials in life, and fresh and tender tea leaves are added to make delicious dishes, such as green tea scrambled eggs, Longjing shrimp, tea shrimp, steamed tea crucian carp, tea-flavored braised chicken wings, tea-flavored duck, Pu'er tea-flavored chicken nuggets, etc.

Summary. Hello, the frying of tender tea leaves is mainly divided into three steps: 1. Pick a bud and a leaf, clean up the impurities, wash the pot with water, and heat it with firewood to dry.

2. Pour in the fresh leaves, stir-fry slowly over low heat, and keep turning back and forth quickly to avoid scorching. 3. When you smell the rich tea aroma after stir-frying for one hour, you can take it out after 40 minutes of frying, and the fresh tea leaves you pick need to be cleaned up first to remove the small insects, debris and other impurities inside. It is best to pick a bud and a leaf to fry the tea yourself, so that the taste and aroma of the tea will be very good.

Then set up the cauldron, wash it with water, light a firewood, heat and boil the cauldron. Next, pour the prepared fresh tea leaves, the heating area of the cauldron is relatively large, and the tea leaves are not easy to pile up together after entering the pot, which is easy to grasp the heat and facilitate the frying of good tea. After the fresh tea leaves are put into the pot, first stir-fry slowly over low heat, stir-fry back and forth with your hands in the process, pay attention to the action to be fast, and avoid the tea leaves from being scorched.

It is not recommended to wear gloves when stir-frying tea leaves, and stir-frying directly by hand will be more flexible and quicker when stir-frying. Note that do not rub the tea leaves with your hands during the stir-frying, about an hour after frying, when you smell the rich aroma of tea, continue to fry for about 40 minutes, and wait for all the tea leaves to curl and appear dark black, you can take it out, and you can brew it after cooling.

Hello, the frying of tender tea leaves is mainly divided into three steps: 1. Pick a bud and a leaf, clean up the impurities, wash the pot with water, and heat it with firewood to dry. 2. Pour in the fresh leaves, stir-fry slowly over low heat, and keep turning back and forth quickly to avoid scorching.

3. When you smell the rich tea aroma after stir-frying for one hour, you can take it out after 40 minutes of frying, and the fresh tea leaves you pick need to be cleaned up first to remove the small insects, debris and other impurities inside. It is best to pick a bud and a leaf to fry the tea yourself, so that the taste and aroma of the tea will be very good. Then set up the cauldron, wash it with water, light a firewood, heat and boil the cauldron.

Next, pour the prepared fresh tea leaves, the heating area of the cauldron is relatively large, and the tea leaves are not easy to pile up together after entering the pot, which is easy to grasp the heat and facilitate the frying of good tea. After the liquid coarse fresh tea leaves are put into the pot, first fry slowly over low heat, stir-fry back and forth with your hands in the process, pay attention to the action quickly, and avoid the tea leaves from being scorched. It is not recommended to wear gloves when stir-frying tea leaves, and stir-frying directly by hand will be more flexible and quicker when stir-frying.

Pay attention to the stir-fry process do not rub the tea leaves by hand, about an hour after frying, when you smell the rich tea aroma, continue to fry for about 40 minutes, until the tea leaves are all curled, dark black, you can leak the town to take out, and you can brew the drink after cooling.

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