Chinese Food
Salmon tea and rice
(110978 views)
It seems that everything is new in spring. Tea also needs new tea. I made a bowl of light salmon tea and rice with Longjing before Ming Dynasty. The new tea soup is light and slightly sweet. The warm rice and salmon are stuttered in the tea soup. They are drunk in spring. Tea and rice are also very varied in the daily ingredients. The simplest is rice and black rice tea, plus a red and extremely sour nangaomei. What we eat is the fragrance of tea soup and the original taste of rice. Salmon tea is the most common version of Kwai Pao. It is not complicated and quick to make. It is suitable for spring. Weibo Lola_ Foodie wechat lolaohla
Cooking ingredients
Cooking Steps
Step1:Take out some tea. The choice of tea can be according to your own preference. Try to choose light green tea. It's better not to use tea with special fragrance.
Step2:Put the tea in the pot. Add hot water. Soak for 10 minutes.
Step3:Pour a little oil into the pot. Fry salmon fillet. Brush a little soy sauce on each side. After the two sides change color, use chopsticks to clip into small pieces. Put them on rice
Step4:Add a little taste to the salmon. Pour in the tea sou
Step5:You can eat it with seaweed and sesame seed
Cooking tips:There are skills in making delicious dishes.
