Recipe: Tea fried rice

Home Cooking Recipe: Tea fried rice


At home, there was no green tea last year, and the new tea is coming down. Let's deal with it. This fried rice is highly recommended~ the combination of the taste and taste of the ingredients is just right, wonderful~ Words are not very good to describe, you must try if you have time~



  1. Mushrooms, carrots cut into small Ding, pine nuts fried, cooked tea leaves

  2. Put a little oil in the pot and heat it, then turn in the carrots, mushrooms, green beans, corn, stir fry a few times, then add the cooked rice (preferably harder, so that the fried grains are distinct, not easy to touch the pot), turn Stir fry, add the tea leaves and salt, stir fry a few times to pan


From the end of the tea, I think of the matcha that has been popular in recent years. Matcha originated from the Sui Dynasty in China and rose up in the Tang Dynasty. It flourished in the Song Dynasty and has a history of more than a thousand years. "Biyun blew the wind, and the white flower floated the surface of the bowl." It is the praise of the Tang Dynasty poet to Matcha. The poetry describes and praises the shape and color of the Matcha foam. Matcha originated in China and rose in the Tang Dynasty and flourished in the Song Dynasty. But it is carried forward in Japan. Matcha is nothing but clouds, the end of tea is the king.

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