I have been admired for Chinese cuisine since I was a child. Not only can the medicinal materials be eaten, but the tea can also be used. "Tea Fu" mentioned that tea can "eat the essence of rice and vegetables, and attack the meat and eat it." In the season when the spring tea is on the market, the deer teaches everyone to make a spring-filled ribs. Wash the ribs with tea instead of water, and then pour the fried tea. The ribs are soft and not greasy, full of tea. There is a feeling of eating spring into your mouth~ Try to use the tea in your home, try it?
Wash the ribs. Pour 300ml of cold water into the pot, add 500g ribs and 5ml cooking wine.
The fire is drowning and it is ready for use.
Let's make tea, first use a 90 degree water temperature cup (the warm cup is to increase the temperature of the tea set, so the temperature of the tea is relatively stable after brewing)
Put 5g of tea, first pour 1/5 of hot water into the cup, shake it and let the tea scent (because you need to use tea to enter the dish, so the tea is thicker than usual.)
Just when the spring tea went on the market, I chose green tea. In fact, you can make tea of any variety of tea ribs, and what kind of tea is used in your home~
Pour hot water with a high-injection method, and a cup of fragrant green tea will be soaked and left to stand still. (Water can be more fully brewed from the height of the bet)
Pour 10ml of tea oil into the pot, add 10g of yellow rock sugar to heat and melt, and fry the sugar color.
Put the ribs and stir fry, let the ribs evenly hang the sugar color.
Add garlic cloves and ginger slices to saute, add 10ml of soy sauce, and season 5ml.
Filter into 300ml of tea and boil over high heat.
Cook for 40 minutes on low heat (use Taji pot to reduce the amount of time, I used 25 minutes)
Open the lid and cook until the sauce is over.
Seasoned with 1 g of salt. (The soy sauce already contains salt, and the children's shoes can be added according to the amount of salty and light.)
The ribs are well placed.
Pour 10ml of tea oil into the pot and add the soaked tea leaves to saute.
Heat the fried tea leaves on the ribs.
The full spring tea ribs are finished~ the ribs are soft and not greasy, and the mouth is full of light tea!