Tea as a health beverage plays a significant role in people's daily lives, especially for weight loss. Tea helps with diuresis, fatigue relief, and aids in lipid metabolism and digestion. This article reveals quick weight-loss secrets and how to颠覆 the fixed image that tea leaves can only be consumed as a drink. Tea can be mixed and matched with various foods, and once it crosses boundaries, it becomes a weight-loss superstar. Super weight-loss recipes are presented immediately.

I. Green Tea

As green tea is non-fermented, it retains a high proportion of the natural components of fresh tea leaves. Its chlorophyll retention rate is as high as 50%, and vitamins are also well preserved. Green tea has a refreshing and captivating aroma, and its natural components effectively combat aging, prevent cancer, fight cancer, kill bacteria, reduce inflammation, burn fat, and promote diuresis. These benefits are unmatched by fermented teas.

*Cross-border pairing with shrimp: Spring Tea Slippery Shrimp

Ingredients: 250g frozen shrimp, 17g green tea, 1g alkaline noodles, appropriate amount of cooking wine, salt, and water.

Method:

1. Thaw the shrimp naturally and remove the intestinal tract;

2. Use a little alkaline powder mixed with water to gently rub the shrimp, then rinse clean;

3. Marinate with cooking wine and salt for 15 minutes, then drain the shrimp;

4. Brew the tea leaves with boiling water, let it sit for about seven to eight minutes, then filter the tea;

5. Heat oil in a wok, stir-fry the shrimp until they turn pink, splash with a little cooking wine, add the tea, quickly stir-fry, season, and serve.

 

 

II. Black Tea

The production process of black tea is complex, involving withering, rolling, fermentation, baking, and re-baking. Although its fragrance is not as pronounced as green tea's, its mellow taste is beyond compare. Black tea's weight-loss effects are comparable to green tea's. It warms the stomach, effectively promotes blood circulation, and enhances metabolism, thereby aiding in fat burning and rapid weight loss.

*Cross-border pairing with chicken breast: Tea Salt Chicken Breast

Ingredients: Black tea, sea salt, chicken breast.

Method:

1. Boil tea leaves in water, turn off the heat, let it steep for 5 minutes, then filter the tea;

2. Add sea salt to the pan, pour in the tea, and stir-fry over low heat until dry;

3. Clean the chicken breast and slice it thinly, sprinkle with tea salt, and marinate for about 10 minutes;

4. Pat the chicken breast dry and place it on tin foil;

5. Preheat the oven to 200°C, bake for about 15 minutes, sprinkle with a little black tea leaves, and bake for another 3 minutes.

 

 

III. Pu-erh Tea

Pu-erh tea is closely related to fat metabolism. Through its unique fermentation process, new chemical substances are generated, including fat enzymes that decompose fat, giving Pu-erh tea its weight-loss effects. A clinical trial conducted by Kunming Medical College in China involving 55 cases showed that Pu-erh tea was more effective in treating hyperlipidemia than the lipid-lowering drug Atromid-S. Long-term consumption of Pu-erh tea can reduce cholesterol and triglycerides, making it effective for treating obesity.

*Cross-border pairing with chicken feet: Pu-erh Chicken Feet

Main ingredient: Chicken feet

Supplementary ingredients: Shiitake mushrooms, green and red peppers, soaked kidney beans, Pu-erh tea

Seasonings: Salt, sugar, oyster sauce, light soy sauce, sesame oil, scallions and ginger, chopped scallions, white vinegar, honey, garlic slices

Method:

1. Trim the nails of the chicken feet, cut them in half, and wash thoroughly.

2. Bring water to a boil in a pot, add scallion segments, ginger slices, and cooking wine, then blanch the chicken feet until cooked; remove and rinse under running water to remove foam and oil.

3. Drain the chicken feet, brush with a mixture of honey and white vinegar, and let dry.

4. Heat oil in a pan until 60% hot, then fry the chicken feet. (Cover the lid to prevent oil splatter)

5. Fry until golden brown, remove and drain, then soak in cool water for 1 hour.

6. Remove the stems from the shiitake mushrooms, wash, and slice; slice the green and red peppers and garlic; brew Pu-erh tea with hot water, discard the first brew, and add an appropriate amount of water for use.