The combination of tea culture and food culture(cha wen hua yu yin shi wen hua de jie he bi luo yu pian )

The combination of tea culture and food culture

Introduction:

"Biluochun tea, or Biluochun tea from Dongting, is a treasure among famous teas in China. It is famous at home and abroad for its beautiful shape, bright color, strong fragrance and mellow taste. Fish is rich in nutrition, delicious and has health care function for human body. This dish is created on the basis of Suzhou famous dish Biluo shrimp. It's made of fish fillet, seasoning and sizing, and Biluochun new tea juice. After cooking, the fish fillet is white, elegant in color, fresh, light and mellow in tea flavor. "

Production steps:

Step 1: raw material picture.
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Step 2: remove the bone and skin of the black carp, and then cut it into 4 cm long, 2.5 cm wide and 0.4 cm thick rectangular pieces.

Step 3: then, rinse the blood in clean water, take it out, drain the water, put it in a bowl, add refined salt, cooking wine, onion and ginger juice and monosodium glutamate, and mix well.

Step 4: add egg white and dry starch, and then stir and size.

Step 5: take a teacup, put Biluochun new tea on it, soak it in 50g boiling water for 2 minutes, then decant 30g tea juice, pour 30g boiling water into it, brew it for the second time, take 30g tea juice and some tea for use.
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Step 6: wash the pan and put it on the middle fire. Add vegetable oil and heat it to 40%.

Step 7: put in the starched fish fillets and stir them up with chopsticks.

Step 8: when the fish pieces turn white.

Step 9: take out with a colander and drain the oil.
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Step 10: heat the original pot over medium heat and quickly pour in the tea juice.

Step 11: pour in the fried fish fillets, cook with cooking wine, add refined salt and MSG.
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Step 12: Sprinkle the right amount of tea, turn it over a few times, then put it out of the pot.

Materials required:

Fresh herring: 250g

Biluochun new tea: 3G

Vegetable oil: 500g

Egg white: half

Dry starch: 5g

Chives: 3 G

Cooking wine: 5g

Onion and ginger juice: 5g

Ginger: 2G

Refined salt: 3 G

MSG: 1g

Note: 1. Fish batch size, thickness of the same, and rinse with water, drain water, add seasoning sizing. 2. The oil temperature should be controlled when slicing and frying fish fillets. Turn it gently to prevent the fish fillets from turning over. 3. Don't thicken the fish fillets, add seasoning, pour in tea juice and sprinkle with tea. Preparation time: 20 minutes cooking time: 15 minutes

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Cha Wen Hua Yu Yin Shi Wen Hua De Jie He Bi Luo Yu Pian