Flavor Yunnan, a feast of tea

The Chinese have a habit of drinking tea since ancient times. When guests come to the house, a cup of tea is an indispensable way to treat guests. Did you know? Tea is not only drinkable, it can also be used for cooking. With the improvement of life, people who are accustomed to eating big fish and meat are becoming more and more picky about their diet. Not only is the taste better, health and health have become essential factors. The tea meal made with tea is undoubtedly the perfect combination of deliciousness and health.
In Yunnan, using tea as the main ingredient or ingredient to garnish dishes, making a unique flavor and nutritious tea dishes, forming a rich table of tea feasts, let's take a look at these Yunnan cuisine with tea.
Pu'er Tea Stewed Pork Ribs
Pork ribs have a strong meaty flavor and a smooth soup. Have you tried eating meat while draining oil? Pu'er tea is used to soak drinks and has the effect of losing weight and reducing fat, while in the dishes, it can remove greasy and clear the stomach. Stewing Puer tea with pork ribs can not only eliminate the extra oil of pork ribs, but also make the pork ribs stained with the red color of the tea soup. It is soft and delicious, and there is also a full mouthful of tea. Diverse, can be stewed or steamed.
Pu'er tea stewed pork ribs is that after brewing Pu'er tea, take the tea soup into the stew pot, and then add the ribs to stew. Pu'er steamed pork ribs are made by brewing Pu'er tea, and the tea is poured into the pork ribs with tea soup, and then steamed in a steamer.
Spring in the snow
"Spring in the Snow" is named for its dishes that appear white and green, resembling scenes in late winter and early spring.
This dish is a soft tofu made from local small black beans in Yunnan, minced slowly with minced meat, sauces, black fungus, and fresh Huilong tea. The slow-simmering tea is slowly dipped into the tofu. The tenderness of the tofu and the bitterness of the tea blend with each other. After being boiled, it is garnished with green tea. In this dish, the tofu is fresh and tender, accompanied by the aroma of tea, and has a long aftertaste.
Herbal Tea
The Jinuo people living in Jinuo Mountain, Jinghong City, Xishuangbanna Dai Autonomous Prefecture, still retain the habit of making cold tea as a dish from fresh tea, which is a very rare way to eat tea.
Herbal tea is made from fresh and fresh shoots of tea trees, and is made with yellow fruit leaves, sour bamboo shoots, sour ants, peppers, garlic, and salt. When making, you can first knead the freshly picked tea shoots, rub them with your hands, crush the tender shoots, then put them in a clean bowl, then add yellow fruit leaves, pepper, garlic and other ingredients, plus A little spring water, stir well with chopsticks, and become the favorite herbal tea of the Jinuo people.
Puer tea elbow
The wonderful combination of greasy elbows and de-oiled Pu'er tea has become a delicious dish that is both greasy and tea-filled.
Put the aged cooked Pu'er tea in a tea cup and brew it, and take the 1st to 6th tea soup for later use. Soak the pork elbow with tea soup, remove the oily smell, and then simmer in the pot until the pork elbow is stewed and the tea aroma enters the meat. The greasy elbow and the degreased Pu'er tea meet here, and the pork elbow which is both degreasing and tea-scented is achieved.
The compatriots of ethnic minorities such as Yao and Yi living in Yunnan are very hospitable and like to drink camellia. Therefore, whoever enters the door during festive seasons, or friends and relatives, always like to pay attention to the practice and treat the guests with selected oil tea.
The tea commonly used by the Yao people to make camellia tea is Yunnan leafy tea that is resistant to froth. When making it, first preheat the pot and put an appropriate amount of cooking oil. When the oily noodles burst out, throw the tea into the pot and stir fry. For a few moments, add an appropriate amount of salt, sesame, and stir-fry, then add water and boil for three to five minutes. Then you can bring the camellia soup with the ingredients into the bowl.
If this camellia is drunk by itself, then it is generally done. But if this tea is to be used as a banquet or celebration, then this is not yet complete. You must carefully prepare the ingredients, fry the glutinous rice, peanuts, popcorn, pepper, sugar, salt, sesame, etc. Prepare in a tea bowl, then stir-fry the tea soup with oil, filter out the tea residue, and pour into the tea bowl with the various ingredients before it is hot. This tea has aromas of tea and oil, all kinds of food have the same flavor, rich aroma, sweet taste, refreshing. Once the tea has been made, the host invites the guests to the table and presents tea and chopsticks (chopsticks are used to eat the ingredients in the tea bowl).
The Yi people living in Yongsheng County, Lijiang City also have the practice of making tea. The Yi people's camellia tea is preheated in an earthen pot, and fried rice, peanuts, hemp seeds, peppercorns, lard, tea, sugar, spring water are added. After boiling for a few minutes, the tea is poured and the tea is served. The Yi people's camellia tea is mellow and sweet, and is an excellent health drink.
Pickled tea
The pickled tea loved by the Jingpo people in Yunnan is a way of eating tea. Drinking tea can quench your thirst, but eating this tea is not for understanding thirst, but for food.
Cook or steam the fresh tea leaves in a pot, knead it on a bamboo curtain, put it into a large bamboo tube, tighten it with a wooden stick, block the mouth with bamboo leaves, turn the bamboo tube upside down, and filter out the tea water in the tube. After the day, the mouth of the tube was sealed with stucco. After two or three months, the bamboo tube is dissected out, the tea leaves are taken out to dry and put into a jar, and marinated with sesame oil. They can be eaten directly as vegetables, or fried with garlic or other ingredients.
Pu'er Winter Tea Porridge
Use Pu'er tea and chamomile flowers to make tea, and use its tea soup to make porridge. The color of Pu'er tea determines that the porridge is red and black.
Add Pu'er tea with chrysanthemum tea, strain off the tea leaves, and take the tea soup for later use. Wash the white rice, add the tea soup and the right amount of boiled porridge, and mix until the soup is thick and sugary. Because Pu'er Winter Tea Porridge has a stomach-warming effect, it is especially suitable for autumn and winter.
Yunnan Tibetan butter tea
There is a saying in the Tibetan folk: "It's better to have no meat for three days than no tea for one day."
For thousands of years, the Tibetans have forged an inextricable bond with tea and created unique tea culture. To the visiting guests, the Tibetan compatriots will first salute a cup of fragrant butter tea. When going out, family members, relatives and friends will bring butter tea to see you off and wish you good luck.
Butter tea is a Tibetan beverage, and is mostly eaten with ravioli as a staple food. This beverage is processed with ghee and strong tea.
To make ghee tea, first put an appropriate amount of ghee in a special bucket, add salt, and then pour in the thick tea juice, and repeatedly stir with a wooden handle to make the ghee and tea juice into a whole, milky Serve. Some ethnic groups similar to the Tibetan living environment also have the habit of drinking butter tea. Drinking a cup of butter tea in the cold can help you drive the cold out; you can fill your hunger when you're hungry; you can get tired when you eat meat; you can clear your head when you are sleepy.
Pu'er Tea Shrimp
The unique feature of Pu'er Tea Fragrant Shrimp is that the flavor of Pu'er Tea blends with the delicious flavor of shrimp. It has both the delicious taste of shrimp and the refreshing taste of tea.
This dish can be prepared at home. Wash the fresh shrimp, cut off the whiskers and hard thorns on the head, open the back to pick the shrimp line, drain the water, marinate with flower carving wine, ginger, salt for 15 minutes. Dry standby. In addition, collect an appropriate amount of tea soup for later use.
Pour in oil and stir-fry ginger. Add shrimp and stir fry for about 30 seconds. Add Sheng Pu tea and half a spoon of brown sugar. Pour in Pu'er tea soup while frying. Cover with a lid and cook for 2 to 3 minutes. . Then open the lid and stir fry until the soup is less.
Pu'er Tea Crispy Red Beans
This dish has the characteristics of crisp red beans and strong tea aroma.
First cook the red beans, soak the Pu'er tea with water; put oil in the pot, and when the 70% is hot, mix the red beans and Pu'er tea with starch, fry the pan and remove the oil; set the pot back on the fire and put the oil on Then, stir-fry the scorched fragrant with the old sauce of Tangchi, put Pu'er tea and red beans, add allspice powder, salt, monosodium glutamate, and sesame oil out of the pan and serve.
Pu'er Tea Rice
Pu'er tea rice is a kind of delicious tea meal, which is loved by people, and the method is very simple.
Soak the rice for half an hour in advance, then prepare an appropriate amount of Pu'er tea soup. Pour the soaked rice into the rice cooker, pour the same amount of tea soup with the same amount of water as usual, and press the rice cooking button to wait for a pot of fragrant Pu'er tea rice to come out of the pot.
Pu'er Tea Fried Tofu
Pu'er tea stir-fried tofu with Yunnan flavor has obvious characteristics. It combines two kinds of characteristic ingredients in Yunnan-tofu and Pu'er tea.
Because there is a lot of water in the tofu, the temperature should not be too high during frying. Generally, after controlling the temperature, dip it out of the fire and repeatedly place the oil pan on the pan. Slowly fry it to golden brown, then the fried tofu , The surface is crisp and the inside is soft and tender. Pu'er tea has a bitter taste. To use it for cooking, you need to brew tea at least three times before it can be used.
After frying the tofu and Pu'er tea, heat the pan with the base oil, add the tofu, red beans, and Pu'er tea, add salt, and stir-fry the Qiubei pepper noodles. Deep-fried tofu is crispy and tender, while Pu'er tea is crispy and fragrant.
Tea Chicken
Tea fragrant chicken can be made with Tieguanyin, Longjing tea, green tea, Pu'er tea, etc. Making tea-flavored chicken with Tieguanyin will give the chicken a touch of sweetness. Select the tea-flavored chicken made from Longjing tea, which is tender and fresh; the chicken tea made from Pu'er tea has a strong fragrance ... choose the favorite tea, will Tea leaves are wrapped in gauze bags and then brewed in a large cup and set aside.
Prepare a prepared chicken and dried chili, anise, fragrant leaves, cinnamon, onion knots, ginger slices, raw soy sauce, old soy sauce, salt, sugar and other ingredients. Use appropriate amount of ginger slices, salt, rice wine, raw soy sauce, white sugar, old soy and so on to knead and massage the chicken body repeatedly until it is fully absorbed, then add ginger slices, spring onion segments, garlic cloves, pour in tea and marinate for 30 minutes spare.
Use a casserole with good airtightness and heating temperature higher than the iron pot. Pour the marinated chicken and sauce into the casserole, and then add an appropriate amount of water. The water just overflows the whole chicken. After the high heat is boiled, turn to low heat. The casserole is selected because the casserole can transfer the external heat energy to the internal materials in a balanced and long-lasting manner. A relatively balanced ambient temperature is formed in the pan, which is conducive to the mutual penetration of seasoning soup and food and can release the flavor of chicken to a greater extent.
Fill the pan with oil and fry the tea on a small fire. Remember that the fire should not be too large, otherwise the taste of the tea will become bitter, and the tea and oil will be sprinkled on the chicken body. A tea-flavored chicken is ready. The well-made tea-flavored chicken is attractive, the fragrance is tangy, and the oil is not greasy.
Eating tea is one of the distinctive food cultures in Yunnan
It's a way of life and hospitality
The dishes cooked by tea are delicious on the tongue of Yunnan people
Taste the tea culture of various regions and ethnic groups in Yunnan
Let's start with tea feast
Editor-in- chief : yunhong
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