Is it healthy to soak rice in black tea?

There should be no problem. Black tea is the effect of lowering blood fat. Celebrity handed out a new version of tea soaked rice 2009-05-06 08:25:00 Source: Sichuan News Network-Chengdu Business Daily (Chengdu) posted 0 mobile phones to watch the news. Recently, Wen Yang, a China culinary master and associate professor, Wang Long, a famous tea man, editor-in-chief of Tea Industry and Ode to Tea Style, and Chen Yulian, a senior landscape consultant joined hands. Tea drinkers not only tasted all kinds of famous teas on a pleasant spring day, but also tasted the original tea feast of several gourmet people for the first time, including tea soaked rice, boiled shrimps with tea oil, dancing tea shadows ... attractive tea meals and refreshments, which surprised tea drinkers. The original tea banquet is based on raising, making rice and eggs. In fact, tea meals have always been in our lives, but it is not easy to really form a tea feast. Wen Yang, an associate professor at the Provincial Institute of Cuisine, told reporters that as early as the Spring and Autumn Period, China had a history of "taking tea as a dish". According to Yanzi Chunqiu, "Yanzi loves Gong Jing, eats rice without millet, and cooks three eggs and five dishes"; The word "bitter tea" in Erya is annotated with "leaves can be baked into soup". But the purpose of using tea at that time was to increase nutrition and detoxify, and its scale was not enough to form a tea feast, just like several dishes launched by many restaurants today. In order to realize the grand wish of launching the original tea banquet, Professor Wen Yang visited the tea-producing scenic spot and made friends with tea experts. After several years of painstaking research, she has a detailed and professional understanding of tea varieties, functions, growth, picking, processing, brewing, tasting and tea sets. In addition, she was pleasantly surprised to find the remarkable food effect of tea in cooking and made a systematic summary. It is understood that at present, Professor Wen Yang has developed hundreds of tea series, including appetizers, cold dishes, hot dishes, soup dishes and staple foods. Each banquet consists of more than 30 varieties, and each dish is related to tea in different degrees, or directly takes tea as the main ingredient, or uses tea as an auxiliary seasoning, or skillfully makes dishes seem to have nothing to do with tea, but it is wonderful to eat tea ... According to Professor Yang, the production of tea banquets starts from two aspects: First, make full use of the different properties of six famous teas in China and apply them to cooking various dishes, soups, snacks and staple foods. The second is to determine the most suitable dishes to ensure the balance between taste and physiology after drinking tea. The composition of Professor Yang's tea banquet is as follows: appetizer: nine kinds of dishes, mostly dried fruits and vegetables. Crispy, sweet and sour, spicy, crisp, salty and sweet, salty and fragrant, spicy, sauce-flavored and tea-flavored. Cold dishes: four meats and four vegetarian dishes. With various ingredients of new tea, tea juice, tea oil, crisp tea and various cooking techniques, dishes with different tastes are cooked, which fully displays the characteristics of fragrance, sweetness, deodorization, freshness and increase of all kinds of tea. Hot dishes: one soup and eight dishes-appetizing soup: mainly fragrant and light, mainly clear soup or soup; Main course: the theme style is rich, fragrant and juicy, soft and waxy, fat but not greasy, fragrant and refreshing. Combine Sichuan cuisine with one dish and one tea, select fresh leaves of tea, make old tea mellow, extract the essence of tea juice, and take the fragrance of tea oil. The whole dish is suitable for shades, alternating meat and vegetables, and colorful; Soup: Highlight the original flavor of tea, which is light and refreshing; Refreshments: sweet, salty, crisp, fragrant, traditional and simple, combining Chinese and western, meaning the sound of the piano; Staple food: rice or noodles, such as black tea and green tea. There is a saying in Sichuan that tea is a five-flavored dish: it is delicious but tea is soaked in rice. But how many modern people have eaten tea and soaked in rice? Want to know the delicious taste of tea soaked rice and tea meal? The following reporters will choose a few models to introduce to you. Boiled shrimp with tea oil: Fresh shrimp boiled with tea oil made of green tea, black tea, yellow tea, fresh leaves and olive oil is more tender and fragrant. At first, I felt the white burn was very clear, but the taste was very light; Spicy is good, rhyme is bad. Roasted pork belly with Imperial Stone Flower: Pork belly cooked with Imperial Stone Flower with slow fire, soft, waxy and fragrant, fat but not greasy, is the favorite of tea people. Rose tea shadow: it is baked by rose petals, green tea powder and meimei fine powder. Its shape is dreamy, thin and fragrant, crisp and fragrant, sweet and delicious, and it can't be suppressed. Tea soaked rice: a cup of green tea mixed with a light rice, the taste of rice and the fragrance of tea and rice still make you stay in Taoyuan, swim in Nanshan and taste the leisure of rough tea and light rice. Crab meets snow in Xiling: Folk tea scrambled eggs meet the scenery of "the window contains snow in Xiling", which blends with red crab meat and extends snow in Xiling from plum blossoms. Do you want to meet it or taste it? Our reporter Thaung Myint.