Ingredients: half a chicken.

Seasoning: Tieguanyin, Jiang Mo, garlic slices, chopped green onion, salt, oyster sauce, sugar and monosodium glutamate.

Practice: 1. Chop the chicken into small pieces, soak it in clear water, and change the water several times in the middle until the blood is gone;

2. Tieguanyin is rinsed with boiling water, soaked for a few minutes, and the tea leaves are poured out for later use;

3. Pour Tieguanyin into the pot and add water to boil for 2 minutes, filter out the tea leaves with a colander, leaving only the tea leaves in the pot, and pour the chicken pieces into the pot to remove the bloody smell;

4. Put the oil in the wok, select a few pieces of soaked tea leaves and fry them in the oil, and then take them out (I was going to fry the tea leaves at the bottom of the pan, but there is only a little Tieguanyin left at home, and the tea leaves are not very good and the leaf shape is not good, so I can only give up);

5. Put Jiang Mo, garlic slices and chopped green onion into the oil that has been fried with tea, stir-fry spicy chicken pieces, pour Tieguanyin first tea, cover the pot and stew for 20 minutes;

6, add a small amount of salt, sugar, oyster sauce, monosodium glutamate, turn the pot and put it on the plate.

Tip: I choose Tieguanyin for tea, because Tieguanyin has a strong fragrance. It is estimated that different teas, such as black tea, will taste a little different, depending on personal preferences.

There are many dishes with tea, such as Zhangcha duck and Longjing shrimp. Generally speaking, taking tea as a dish, the seasoning is as simple as possible, highlighting the fragrance of tea and edible materials.

At the entrance of a piece of chicken, the faint smell of tea lingers on the tip of the tongue. Thanks to cooking, the "vulgarity" of chicken and the "elegance" of tea are so compatible that they complement each other.

Tea bread

Method:

1. First, put the tea leaves in an oven at 100- 130℃ and dry for about 10 minutes, so that the "stale taste" or other peculiar smell of the tea leaves can be fully dissipated and the tea fragrance can be revealed. After warm drying, the tea leaves are spread and cooled for 60-90 minutes, then soaked in boiling water according to the weight ratio of 1: 10, and stirred repeatedly. Finally, after soaking, extracting, precipitating, filtering, standing and other processes, the tea juice is preliminarily made for use.

2. Add 500 grams of flour and yeast into the blender and stir for 3 minutes. After standing for 4 hours, add 350g of sugar, salt, cream, baking powder, skim milk, tea juice and water, and then stir for 10 minute.

3. Finally, after the dough is cut, fermented and shaped, it is made at 38℃ for 40 minutes and processed into tea bread according to the conventional method.

In addition, Tian Ming Tea Industry, a national chain, has a secret recipe for selling all kinds of candied tea.