China is the homeland of tea, with a long-standing tea culture. Incorporating tea into dishes has ancient origins. According to the Tang Dynasty's 'Tea Ode,' tea 'nourishes the essence of grains and vegetables.' Tea can be directly consumed, used in soups, or served cold with various ingredients, creating light and elegant dishes. Today, we introduce several vegetarian recipes that feature tea.
Tea Noodles
Ingredients: Tea (preferably green tea), flour, water.
Method:
1. Take 100 grams of high-quality tea (green tea recommended) and steep it in 500-600 grams of boiling water to make a strong tea infusion.
2. Use this tea to knead the dough and roll out noodles. These noodles won't stick when cooked and have a refreshing taste. They are especially good as cold noodles.
Tea Steamed Buns
Ingredients: Fresh tea leaves, yeast powder, flour, water.
Method:
1. Steep 100 grams of fresh tea leaves in 500 grams of boiling water to make a strong tea infusion. Let it cool to 20-30°C.
2. Add yeast to the flour and let it rise.
3. Steam the buns. The buns will have a pear-like color and a fragrant taste.
Tea Rice
Ingredients: Tea leaves, rice.
Method:
1. Steep 0.5-0.7 grams of tea leaves in 500-1000 ml of boiling water for 4-9 minutes.
2. Filter the tea infusion through a clean cloth (use it promptly to avoid spoilage).
3. Wash the rice, then cook it with the filtered tea infusion.
The tea-infused rice is fragrant, not greasy, and aids digestion.
Tea Porridge
Ingredients: 10 grams of green tea, 50 grams of japonica rice, sugar to taste.
Method:
1. Boil the green tea to make 100 ml of strong tea infusion, then strain it.
2. Wash the rice, add the tea infusion, sugar, and 400 ml of water. Simmer over low heat until thick.
Serving: Twice daily. Avoid at dinner for those who are overly excited or have trouble sleeping. Tea porridge is suitable for acute/chronic dysentery, gastroenteritis, amoebic dysentery, cardiac edema, and fatigue. 'Health Essentials' notes: 'Tea porridge dissolves phlegm and aids digestion—brew strongly and add to porridge.'
Green Mountains and Clear Waters
Ingredients: Rock sugar, kuding tea, chrysanthemum tea, goji berries, glutinous rice balls.
Method: Add fresh kuding tea, chrysanthemum tea, and goji berries to boiled rock sugar water, then add cooked glutinous rice balls.
Flavor: This sweet soup beautifies the skin and clears heat, making it a trendy dessert.
Tea and Bean Drink
In spring, people are prone to colds. This tea and bean drink helps resist colds.
Ingredients: 30 grams of mung beans, 9 grams of tea leaves, sugar to taste.
Method:
1. Wrap the tea leaves in a cloth, boil with mung beans.
2. When the beans are soft, remove the tea leaves and add sugar.
Serving: Drink hot, in one or multiple servings.
Matcha Jelly
Main: 100 grams of Guangxi white jelly powder.
Extras: Sugar, matcha powder, assorted fruits, 1000 ml water.
Method:
1. Mix 100 grams of white jelly powder, sugar, and matcha powder.
2. Stir well, add 200 ml cold water to form a smooth paste.
3. Boil 800 ml water, pour into the paste while stirring, then reheat to boiling.
4. Skim off foam, pour into a container, and let cool into jelly.
5. Cut into cubes, serve with fruits (chilled for better taste).
Flavored Tea Broad Beans
Main: Broad beans, tieguanyin tea.
Extras: Cinnamon, Sichuan pepper, star anise, chili, salt.
Method:
1. Soak beans overnight.
2. Boil water with tea and spices, add beans, simmer for 45 minutes until tender. Soak longer for more flavor.
Jasmine Tofu
Main: Tofu, pickled jasmine flowers.
Extras: Salt, soy sauce, ginger, mushroom seasoning, vinegar, chili oil, Sichuan pepper oil, sesame oil.
Method:
1. Steam tofu for 30 minutes to remove beany taste, then cool.
2. Slice and arrange on a plate.
3. Mince ginger, mix with seasonings and water to make a sauce.
4. Pour sauce over tofu, top with jasmine flowers.