Tea Knowledge: Clever Uses of Tea Leaves in the Kitchen

Remove wok fishy smell: Boil some tea leaves in water in the iron wok, and the wok's fishy smell will be eliminated.

Tea removes fish腥味: Many people love eating fish but dislike that fishy smell. Try soaking the fish in warm tea water. Generally, for a fish weighing 500–1000 grams, use a cup of strong tea diluted into weak tea water. Soak the fish for 5–10 minutes, and the fish will be much less腥.

Soaking meat with tea: If you have bought pork, mutton, or beef and can't eat it all immediately, you might try soaking it in weak tea water for several hours. Take it out, let it dry until半干, then put it in the freezer. It is said this can keep the meat as fresh as when just bought.

Cooking rice with tea: When cooking rice, if you use tea water instead of plain water, you'll find the cooked rice is more fragrant, tastes better, and the vitamins in the rice aren't destroyed. Of course, don't use tea that is too strong, as that can make the rice yellow and bitter.

Cooking meat with tea: Beef is delicious but hard to cook; it can stew for a long time without becoming tender. If you put a纱布 (cheesecloth) tea bag into the pot while cooking beef, the beef will not only become tender faster but also taste more fragrant.

Tea removes gaminess: Goat's milk is a nutritious and easily absorbed food, but everyone fears its gaminess. If you add a small pinch of Jasmine tea while boiling the goat's milk, after the milk boils, filter out the tea leaves, and the gaminess of the goat's milk will be greatly reduced.