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Putting
cashew nuts and Biluo tea together, cashew nuts are crisp
and tea is fragrant.
Ingredients: Biluochun (3g) ; cashew nuts (150g); salt (5g);
oil (500mm)
Directions:
1. Put Biluochun and salt in a bowl, blench 5 minutes with
100mm hot water (80¡æ). Then separate water from the leaves
with a colander.
2. Blench the cashew nuts into tea water for 15 minutes.
Toss every 15 minutes and let the tea flavor be fully absorbed.
3. Put nut butter and cashew nuts into a pan and fry it
for some time. Then add the leaves in.
4. Stir together the butter, tea leaves and cashew nuts
even and put into a serving plate. |
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Ingredients: Green tea
(3g); Dried shrimps (300g); mushroom (6 cloves); Salt yolk
(10g); Bean (30g); Salt (4g); Sugar (2g); Starch (7g); White
pepper (little); butter (2g)
Directions:
1. Blench 2 grams of green tea with boiling water (500mm)
for 2 minutes. Separate the water from the leaves. Make
shrimps into mashes. Add 1 gram of salt, 2grams of starch,
1 yolk and litter white pepper, and stir them together.
Fill some water in the rest starch to dilute it.
2. Put some starch in the inner side of the mushroom, fill
in shrimps' mashes in and add a little yolk on it. Stem
it for 3 minutes then serve in a plate.
3. Boil the tea water, adding the bean, salt and starch
into a soup. Put the soup on the plate. |
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Ingredients: Qimen black
tea (20g); crisp chicken without bones (300g); Peeled peanuts
(6g); 1 Green pepper; 1Hot pepper; Salt (30g); wine (40g);
Resilient sugar (10g); Ginger (2g); Sauce (little); (5g);
Starch (15); olive oil (500g)
Directions:
1. Cut chicken into diamonds, and mix with salt and starch.
Prepare the black tea into mashes, and blench peanuts in
hot water and peel the skin.
2. Make 25 grams of water into soup by adding wine, sauce,
sugar, ginger, soy and starch.
3. Preheat the pot with water, and add peanuts in. Save
it when the peanuts float on the surface. Then boil the
chicken until the color is changed.
4. Fry peppers with oil, and add chickens, peanuts, half
of the tea leaves and some soup. Stir and fry them quickly.
Then serve with the other half tea leaves on it. |
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----The
dish adopts Ziyuanming, the rare selected of Jiangxi green
tea as the main ingredient. Featuring with it pleasing fragrance,
beautiful color and favorable flavor, it is one of the good
dishes for eating and drinking with.
Ingredients: Mingmei tea (30g); Oiled pork hoof marrow (200g);
Sausage (20g); Fungus (30g); Raw chickens (5g); Salt (5g);
Soy (3g); Wine (5g); Seasoning (30g); ginger (5g); Spring
onion (5g); garlic (5g); Zhima oil (10g); Raw pork oil (75g);
Wet starch (20g); pork soup (100g)
Directions:
1. Cut hoof marrow into pieces (length 4m, width 1m), and
prepare chickens, fungus and sausage into slips. Shred the
garlic and ginger. Make the tea with 100mm of boiling water,
and separated water from leaves.
2. Boil the pot with raw pork oil, and add garlic and ginger
to good flavor. Then pour soup in, and boil the pork hoof
marrow, sausage, fungus and raw chickens for a while. Put
tea leaves, onion and other seasonings in. After a while,
it can be served. |
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