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铁观音纯雅礼和

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乌龙茶色香韵味
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茶叶入菜 红茶、绿茶、普洱茶、乌龙茶 铁观音

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Issuing time:2021-09-10 21:33

“开门七件事,柴米油盐酱醋茶”,可见茶是日常美食中不可或缺的一部分。现代科学证明,茶叶中三百多种成分具有保健作用。除了泡饮之外,茶叶还可以做成各式菜肴,清香可口,除腻祛病。现在正值新茶上市,不妨学几道茶叶菜,为家人的健康加分!



  量茶做菜有门道。茶叶入肴,一般有四种方式:一是将新鲜茶叶直接入肴,二是将茶汤入肴,三是将茶叶磨成粉入肴,四是用茶叶的香气熏制食品。




  选原料从做菜效果来看,红茶、绿茶、普洱茶、乌龙茶的香味浓,做菜效果相对好些,花茶就要差些。从茶叶质量来看,一些香味淡、茶梗多、叶有虫眼的茶叶就不能用。



  泡茶汤用茶汤做菜时,茶叶要完全泡开,香味才能更好地挥发出来。泡茶做菜,一般用80℃的水浸泡茶叶两分钟即可,切忌用滚水长时间浸泡,茶叶的香味慢慢消失,做出的菜肴香味也就没有那么浓郁了。如果茶叶可以保证质量的话,一般每10克茶叶,放入600毫升水浸泡效果最佳。




  吃茶叶一般人以为,以茶做菜仅是取茶之香味,但其实茶叶也是可以吃的。比如,绿茶就比较好吃,取高档次的绿茶,其茶叶嫩而香,口感好。有些茶的叶却不好吃,比如铁观音、乌龙茶、普洱,茶叶吃起来十分苦涩的,所以用其做菜一般只取茶汤。如果是直接吃的茶叶,泡开后可以用油炸一下,使茶叶变得香脆,可以直接吃又没有苦味。茶叶也可用烤箱烤一下,能达到干香的效果。




  配茶香一道好的茶食,既要了解茶性,也要了解食性,还要注重烹饪方式。如铁观音茶叶大,冲泡后散发浓郁的兰香,茶性清淡,涩中带苦,适合泡出茶汤做饺子,或经炸制后配菜效果较好;绿茶,比如龙井茶香味清淡,可以用茶汤来搭配制作一些口味较清淡的菜肴,如灼虾、蒸鱼等;普洱茶的茶汤色泽红亮,适合做卤水汁,用于焖、烧效果最好;碧螺春适合女士美容饮用,如一款太极碧螺春菜式,先以矿泉水泡出茶味,然后再将茶叶捣碎一起做汤羹;乌龙茶适合跟鸡鸭等搭配,热性的牛肉最好跟红茶一起做等等,不一而足。



  放茶量以茶做菜也很讲究手艺,做每一道菜都要根据菜式决定放多少茶。如果制不好,茶汤浓度太大,菜肴就会变得苦涩,难以入口;而如果茶叶或茶汤用少了,浓度不够,菜肴又吃不出茶香味来。

"Seven things to open the door, firewood, rice, oil, salt, sauce and vinegar tea" shows that tea is an indispensable part of daily food. Modern science has proved that more than 300 ingredients in tea have health effects. In addition to soaking, tea can also be made into various dishes, fragrant and delicious, in addition to greasy and sick. Now that new tea is on the market, you might as well learn a few tea dishes to add points to your family's health!



   There are ways to measure tea and make dishes. There are generally four ways to enter tea into dishes: one is to put fresh tea directly into the dish, the other is to put the tea into the dish, the third is to grind the tea into powder for the dish, and the fourth is to smoke the food with the aroma of the tea.




   Selecting raw materials From the perspective of cooking effects, black tea, green tea, Pu'er tea, and oolong tea have a strong aroma, and the cooking effect is relatively better, while the scented tea is worse. From the point of view of tea quality, some teas with weak fragrance, many stalks, and worm-eye leaves cannot be used.



   Make tea soup When using tea soup for cooking, the tea leaves must be fully soaked in order to better evaporate the aroma. When making tea and cooking, it is generally enough to soak the tea leaves in 80℃ water for two minutes. Do not soak them in boiling water for a long time. The aroma of the tea leaves will gradually disappear, and the aroma of the dishes will not be so strong. If the quality of the tea can be guaranteed, it is generally best to soak it in 600 ml of water for every 10 grams of tea.




  Eating tea is generally believed that cooking with tea is just to get the fragrance of tea, but in fact, tea is also edible. For example, green tea is more delicious. Taking high-grade green tea, the tea leaves are tender and fragrant, and taste good. Some tea leaves are not tasty, such as Tieguanyin, Oolong tea, and Pu'er. The tea is very bitter, so it is generally only used for tea soup when cooking with it. If the tea is eaten directly, it can be deep-fried after being soaked to make the tea crispy and can be eaten directly without bitterness. The tea leaves can also be roasted in the oven to achieve the effect of drying and fragrant.




   A good tea with the fragrance of tea requires not only understanding the nature of the tea, but also understanding the nature of the food, as well as the way of cooking. For example, Tieguanyin tea leaves are big, with a strong orchid fragrance after brewing, the tea is light, astringent with bitterness, suitable for making tea soup to make dumplings, or after being fried, the effect is better; green tea, such as Longjing tea, has a light fragrance. You can use tea soup to make some lighter-tasting dishes, such as simmered shrimps, steamed fish, etc.; the tea soup of Pu'er tea is red and bright, suitable for making brine juice, and has the best effect for braising and burning; Biluochun is suitable for women's beauty and drinking, such as one This type of Tai Chi Biluo Spring Dishes uses mineral water to make the tea flavor, and then mash the tea leaves together to make a soup; Oolong tea is suitable for pairing with chickens and ducks, hot beef is best served with black tea, etc., etc.



  The amount of tea used to make dishes with tea is also very craftsmanship. When making each dish, you must decide how much tea to put in according to the dish. If the preparation is not good, the concentration of the tea soup is too high, and the dishes will become bitter and difficult to eat; and if the tea or tea soup is used less and the concentration is not enough, the dishes will not taste the aroma of tea.


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