Is it still useful to keep tea for a long time?

After packing, it can be placed in the refrigerator, shoe cabinet and other places with peculiar smells to remove the peculiar smell, and the effect is very good.

There is no need to go through the effort to re-fry, waste energy and waste natural gas, as a pillow will lead to a decrease in sleep quality, it is easy to think, but you can consider it as a tea cushion, or filler, it is recommended to plant flowers, and the tea leaves you have just drunk can be used as a flavoring agent, such as boiling tea eggs, the magical effect of tea food.

1.Dumplings made with tea soup are liked by many northerners, and have the effect of "attacking the flesh and blood";

2.Stir-fry with tea leaves soaked in pickled sesame oil or mixed with spices, which is liked by ethnic minorities in Yunnan, and has "the essence of nourishing rice and vegetables";

3.Cooking chicken with oolong tea is the "fragrant tea chicken" of Cantonese cuisine, which can nourish the five internal organs;

4."Longjing shrimp" cooked with Longjing tea, shrimp, egg white, and Shao wine is a famous dish in Hangzhou, which can clear heat and reduce fire;

5.Cooking crucian carp in tea soup has the effect of replenishing weakness and quenching thirst.

Tea king prawns. Longjing tea and shrimp are the most "general match", first the shrimp must be processed and removed, and then put it in oil to fry it for later use. Then fry the tea leaves until fragrant, put the shrimp into the fried tea leaves and bake, so that the shrimp can absorb the fragrance of the tea leaves.

This dish tastes fragrant with tea, and the shrimp meat is more fragrant, which is very special.

Longjing shrimp balls. The recipe for this dish is similar to Hangzhou's famous dish Longjing shrimp. The chef of Dongjiang Chaxiangju said that the choice of this dish is fifteen green shrimps, first the fresh shrimp should be opened to the intestines, and then marinated with the best West Lake Longjing tea juice, and then soaked in oil, the shrimp made has a refreshing taste, tea fragrance, and delicious meat.

The chef said that the most important thing when marinating Longjing tea sauce is to control the temperature, because the temperature of brewing Longjing tea should be controlled at 80, too high and the tea will become astringent.

Pu-erh tea with meat is just right.

Tea King Pigeon. This dish uses about 8 taels of old pigeons, and it is easier to absorb the flavor by hanging the pigeon for a while to let it dry out a little. It is then marinated for 20 minutes with the finest aged Pu-erh tea juice, and then deep-fried.

The method of Dongjiang Tea Xiangju is similar to that of braised pigeon, that is, there is an additional process of soaking tea water, and the tea king pigeon tastes very different, with a strong taste of Pu'er tea.

Pu'er middle bone. This dish is made by marinating the pork ribs with salt and other seasonings for a while, then frying them in an oil pan to fry the pu-erh tea leaves until fragrant, and then putting the pork ribs into the tea leaves to bake. Pu-erh tea is great for eliminating oiliness, and this practice also borrows the aroma of Pu-erh tea.

Look at the preservation, if the condition is not good, if there is green tea, then don't drink it.

How many tea leaves can be in a home, and is it worth frying? Tea is the most taboo smell, stir-fry with a wok or something, that really makes the tea undrinkable.

It is very appropriate to absorb peculiar smells, the effect of washing feet is not obvious, and it is not suitable to be used as a pillow: first, there must not be so much tea; Second, when making pillows, you will feel pain in your neck at first; Third, after using it for a while, the tea leaves become the end, which will fall out and stain the sheets.

If it is well preserved, it can be drunk after baking, used to soak feet, wash face, raise flowers, and make tea pillows.