Tea dishes preparation tips:

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Tea dishes usually use tea residue or tea water, but the tea water should not be too strong; it is necessary to utilize its fragrance without masking the original taste of the ingredients.

Green tea can be paired with various seafood and aquatic products, suitable for stir-frying;Rooftop tea is suitable for cooking poultry, mainly usingstewingor burning methods,with soy sauce used only to color; still, it should maintain a mild taste.Oolong tea can be used selectively, having a stronger taste with a slight bitterness but offering unique flavors.

Ingredients:

　　Chicken：

　　Crispy bone200 gramsDried

chili peppers6 piecesLongjing tea (or green tea) a small handful (more is better, save some for home use)

Marinade:

Soy sauce

　　One teaspoonMonosodium glutamate

　　Half a teaspoonMaltose

　　Two teaspoonsSalt a little bitSeasoning sauce: (mix the following three together)

Soy sauce paste one teaspoon

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A small spoon

　　Water a little bitSteps:

1. Clean and marinate chicken crisp bones with marinade for 30 minutes, then fry in six-tenths heated oil until golden yellow, remove and drain the oil.

2. Tea leaves steeped in boiling water are removed from the liquid, fried until crispy, then removed; the oil temperature for frying tea leaves should not be too high.

3. A small amount of cooking oil is added to the pot, dried chili peppers are stir-fried, followed by adding crisp bones and tea leaves, quickly stir-fry and add seasoning sauce before serving.

Boil the tea with water, remove and drain the moisture, then fry until crispy in a hot oil pot. The oil temperature should not be too high.

Place a small amount of bottom oil in the pot, add the dried chili peppers to stir-fry until fragrant, then add the crisp bones and tea leaves, stir-fry evenly, and finally add the seasoning sauce over high heat before serving.