It's said (the exact source is my wife) that if you eat tea and rice, you won't be fat. So you study it. The conclusion is as follows - it's estimated that if you eat this food, you will be fat. But it's OK to eat it.
Step1:Tea making - experimented with many kinds of tea, including barley tea, Tieguanyin, Longjing, Biluochun, Maojian, Xiangpian (jasmine tea), Dahongpao, Wulong, Pu'er, and some flower tea (lavender, rose, chrysanthemum, rosemary). Generally speaking, green tea has better effect than black tea, because the over concentration of black tea tea soup affects the appearance and taste, and the taste of rice; although the taste of flower and grass tea is natural, it conflicts with the taste of side dishes and is not easy to accept. Comparatively speaking, barley tea, Tieguanyin and Longjing are the best. Barley tea has a slight paste taste, which is suitable for people with heavy taste. Tieguanyin has the best overall effect. It has strong tea flavor and does not rob the taste of ingredients. Longjing is light and suitable for ladie
Step2:Making - it's easy. Shred the roast chicken (it's better to be a hundred grass chicken or a green roast goose. Never use duck. The oil is too big) into a silk shape. You can peel it if you eat it. Use pure meat. If you're not particularly afraid of oil or peel it with skin, it's delicious. Add salted vegetables (burdock, pickled cucumber, pickled radish, pickled kelp, shredded mustard and Babel) to the top of the rice (it's better to cool the rice, otherwise it's too hot for the entrance), wash in the tea (remember to wash the tea), mix wel
Step3:Ma Xiang bamboo shoots - peeled, sliced, watered and copied (the time should not be too long, and the color is green). After draining, mix in sesame oil (sold in the supermarket, about 8 yuan a bottle), salt, chicken essence, a little sugar. Mix well, cover the basin with a plastic wrap (sesame oil is volatile), and marinate for 10 minutes
Step4:Spiced mutton liver - it's a comparative test of craftsmanship. It's estimated that it needs to be studied three to four times before you can master it. Wash the fresh mutton liver, put it into a cold water pot, add salt, pepper noodles, star anise, scallion white (as long as scallion white, cut into large sections), ginger, cinnamon, fragrant leaves, and open a fire. This thing is the focus of the fire, Let the mutton liver and water boil together. Turn off the fire 1.5-2 minutes after the water boils (the time depends on the quantity of the mutton liver). Keep the lid open. Note - the mutton liver is not cooked, but soaked. Soak the mutton liver only by the waste heat. When checking the sheep, insert the mutton liver with chopsticks. If there is no large amount of blood and water overflowing, it is a success (if chopsticks are hard to insert, it is the most failed situation, indicating that it is old). This kind of metho
Cooking tips:This meal is very light... The students with heavy mouth (especially the northeast people) can match more salt dishes. They have skills in making delicious dishes.
Private tea and rice (with spicy green shoots + spiced mutton liver) is great
Great
Last time I went to China to eat Private tea and rice (with spicy green shoots + spiced mutton liver), it was so delicious
Materials are so hard to buy