Tea leaves are not only for drinking but also for making various dishes?

Tea is a gift from nature to humans. Tea culture has been around for thousands of years in China, and tea leaves are already an indispensable part of people's lives. So, tea leaves not only can be brewed to drink, but also the wise human beings have combined tea with food together.

Egg omelet with tea leaves

Ingredients: 6 eggs, red tea leaves 510g, soy sauce 34tbs, salt 1 tsp, cassia bark 1 piece, ginger half, a pinch of Szechuan pepper, cinnamon stick or half teaspoon of ground cinnamon, orange peel 12 pieces, bay leaves 2 pieces, sugar half teaspoon.

Method:

①Place eggs in pot, cover with cold water and bring to a boil. Remove from heat after 2 minutes, then transfer to an ice bath.

②Gently tap on the back of the eggshell with a spoon to crack it. Take care not to damage the integrity of the shell.

②Add 400ml of cold water to the pot again, add the prepared seasonings and stir evenly.

Turn off the heat and it's ready to eat. If you want it to be more flavorful, soak for a night before eating.

Flavor: Various seasonings are added to the red tea and egg soup, the red tea is rich in flavor, and the tea leaves are fragrant. There's no bitterness from green tea, and the reddish-brown soup is more vibrant.

Dragon Well Shrimp Balls

Ingredients: 1000g fresh river shrimp, dragon well green tea 1g or fresh tea leaves (one bud two leaves) 5g, egg 1, salt 2.5g, Shaoxing wine 15g, cornstarch 40g, lard 1000g.

Method:

① Remove shells from shrimp and wash the meat several times until white. Place in a bowl.

②Add salt and egg white to stir gently with chopsticks until sticky. Then add cornstarch, add monosodium glutamate for stirring, and then rest for 1 hour.

①Use 50 ml boiling water to brew Longjing tea, discard the tea water after 1 minute, and set aside for use. Fresh leaves are similar.

①Heat oil in a wok over medium-high heat, add dried shrimp and stir-fry until fragrant. ②Add the minced ginger and garlic, stir-fry until fragrant. ③Add the sliced onions, stir-fry until they start to turn yellow. ④Turn up the fire to high, add lard or oil into the wok once it's hot.

⑤ After the shrimp paste is cooked to a pale yellow color, pour it into a strainer to remove excess oil. Stir-fry green onions in the wok until fragrant (do not use the onions) and then add back the cooked shrimp paste. Quickly pour in the tea leaves and their liquid along with some soy sauce. Stir-fry quickly for a few seconds, and then serve immediately.

Flavor: The tea drink is integrated with shrimp balls, and the overall fresh and tender feeling, white jade-like shrimp balls are fresh and delicate, fragrant asparagus and leaves, elegant color, there is a scent of tea in the shrimp and a scent of freshness in the tea.

Three: Green Tea Buddha Cake

Ingredients: Flour 500g, syrup 200g, salad oil (only for the amount used in material, frying amount to be controlled by oneself) 150g, yam paste or pineapple filling (filling dough, according to personal taste) appropriate amount, green tea powder 50g, sesame seeds appropriate amount, water appropriate amount.

Method:

①Crack eggs in a bowl and add vegetable oil and sugar to beat until dissolved.

②Add green tea powder and mix well after adding self-foaming powder through a sieve to form a dough.

③Take a small amount of dough and roll it into about 5 millimeters thickness with a rolling pin.

Use a cookie cutter to press out various patterns on top.

Put a little peanut oil on the baking sheet and put the small cakes in it.

Place the baking pan in a 325°F oven for 15 minutes or until golden brown.

Taste: crunchy and crispy with a refreshing green tea flavor and a nutty sesame aroma, it's a nice snack.

Four, Tea-scented Tofu

Ingredients: Northern-style tofu block, tea water and tea leaves (Iron Buddha), 1 small bowl of mung bean paste, chopped scallions and garlic; cooking oil, 3 grams of white sugar, salt to taste, each 1 tablespoon of fermented soybean paste + old soy sauce paste, 1/2 tablespoon of Pixian doubanjiang and sesame oil.

Method:

① Chop green onions and garlic into small pieces; peel mung beans. Brewed tea leaves are coarsely chopped, the tea liquid is reserved.

②Put the Northern bean curd into water and boil for 1 minute, scoop out and drain off excess water, cool down and cut into small pieces, put into hot oil with salt, pan-fry until both sides are golden brown, finally scoop out and drain off oil;

③ Leave a bottom layer of oil in the pot, put general garlic and scallions, add bean paste and stir-fry, then add mung beans, tea leaves and tofu blocks, stir-fry over high heat.

④ Pour the soy sauce and old soy sauce into it, add tea water to cover the tofu blocks. Stir-fry on medium heat until fragrant, then turn up high heat to evaporate the liquid, sprinkle with salt and a few drops of oil, add the remaining chopped green onions, stir well, and serve.