快乐老头 发表于 2007-6-30 08:14

[转贴]茶叶的妙用

<SPAN id=yu><BR><DIV id=text13368533 style="FONT-SIZE: 12px">普洱茶有生茶和熟茶之分,用来泡饮皆有减肥消脂的功效,入菜则可去油腻、清肠胃,将普洱茶与排骨一同炖煮,既可消除排骨多余的油脂,又使排骨染上茶汤红艳的色泽,吃起来软嫩鲜美之余,还有满口的茶香。  烹制方法(两人份) <BR>  <BR>  材料:排骨(半斤)、陈年熟普洱(3汤匙)、蚝油(3汤匙)、大葱(1/3根)、生姜(3片 <BR>  <BR>  )、大蒜(3瓣)、盐(1/3汤匙) <BR>  <BR>  工具:纱布(1张)    <BR>  <BR>  <A href="http://eat.sz.net.cn/images/2007-06/21/xin_450604211742250941731.jpg" target=_blank><IMG onmousewheel="return imgzoom(this);" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=" onclick="if(!this.resized) {return true;} else {window.open(" alt="" src="http://eat.sz.net.cn/images/2007-06/21/xin_450604211742250941731.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=" border=0 hand?; this.alt="Click here to open new window\nCTRL+Mouse wheel to zoom in/out" ;}? http: eat.sz.net.cn images 2007-06 21 xin_450604211742250941731.jpg?);}? Click here open new window\nCTRL+Mouse wheel to zoom in out?;}?></A><BR>  <BR>  1 洗净大葱、生姜,都切成片;大蒜拍扁去衣。    <BR>  <BR>  <A href="http://eat.sz.net.cn/images/2007-06/21/xin_4506042117428432260832.jpg" target=_blank><IMG onmousewheel="return imgzoom(this);" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=" onclick="if(!this.resized) {return true;} else {window.open(" alt="" src="http://eat.sz.net.cn/images/2007-06/21/xin_4506042117428432260832.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=" border=0 hand?; this.alt="Click here to open new window\nCTRL+Mouse wheel to zoom in/out" ;}? http: eat.sz.net.cn images 2007-06 21 Click here open new window\nCTRL+Mouse wheel to zoom in out?;}? xin_4506042117428432260832.jpg?);}?></A><BR>  <BR>  2 取一块纱布,放入普洱茶叶,包扎紧实后待用。 <BR>  <BR>  <A href="http://eat.sz.net.cn/images/2007-06/21/xin_4606042117423281907633.jpg" target=_blank><IMG onmousewheel="return imgzoom(this);" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=" onclick="if(!this.resized) {return true;} else {window.open(" alt="" src="http://eat.sz.net.cn/images/2007-06/21/xin_4606042117423281907633.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=" border=0 hand?; this.alt="Click here to open new window\nCTRL+Mouse wheel to zoom in/out" ;}? http: eat.sz.net.cn images 2007-06 21 Click here open new window\nCTRL+Mouse wheel to zoom in out?;}? xin_4606042117423281907633.jpg?);}?></A><BR>  <BR>  3 排骨清洗干净,斩成小块,放入滚水中焯20秒,捞出沥干水。   <BR>  <BR>  <A href="http://eat.sz.net.cn/images/2007-06/21/xin_4606042117428432201834.jpg" target=_blank><IMG onmousewheel="return imgzoom(this);" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=" onclick="if(!this.resized) {return true;} else {window.open(" alt="" src="http://eat.sz.net.cn/images/2007-06/21/xin_4606042117428432201834.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=" border=0 hand?; this.alt="Click here to open new window\nCTRL+Mouse wheel to zoom in/out" ;}? http: eat.sz.net.cn images 2007-06 21 Click here open new window\nCTRL+Mouse wheel to zoom in out?;}? xin_4606042117428432201834.jpg?);}?></A><BR>  <BR>  4 另取一锅注入5碗水烧开,放入排骨、普洱茶包、大葱段、姜蒜和3汤匙蚝油,大火烧20分钟,再转小火煮10分钟。 <BR>  <BR>  <A href="http://eat.sz.net.cn/images/2007-06/21/xin_4706042117423121329035.jpg" target=_blank><IMG onmousewheel="return imgzoom(this);" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=" onclick="if(!this.resized) {return true;} else {window.open(" alt="" src="http://eat.sz.net.cn/images/2007-06/21/xin_4706042117423121329035.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=" border=0 hand?; this.alt="Click here to open new window\nCTRL+Mouse wheel to zoom in/out" ;}? http: eat.sz.net.cn images 2007-06 21 Click here open new window\nCTRL+Mouse wheel to zoom in out?;}? xin_4706042117423121329035.jpg?);}?></A><BR>  <BR>  5 出锅前10分钟,放1/3汤匙盐调味,捞起普洱茶包,即可装盘。 <BR>  <BR>  <B>贴士</B> <BR>  <BR>  1、用普洱茶入菜要选用优质的普洱茶,劣质的茶叶会 <BR>  <BR>  降低排骨的鲜味。 <BR>  <BR>  2、红茶、普洱茶都可以用来炖排骨,绿茶茶色太浅,不宜用。 <BR>  <BR>  3、普洱茶最适宜与肉类一同烹调,肉类的油脂可减轻茶叶的苦涩感,而茶叶则能去除肉类的腥味,又能改善口感,消除油腻。 <BR>  <BR>  4、海鲜配绿茶去腥,肉类配红茶去腻,甜汤或甜点则配以绿茶毛尖或花茶以增加清香,油炸食物使用茶末。 <BR>  <BR>  5、以茶入菜勿用辛香类佐料,如八角、花椒等,以免影响茶香及甘醇,失去茶菜的风味。 <BR>  <BR>  6、将普洱茶放入锅内前,建议用纱布包裹茶叶,炖煮后取其茶汤,丢弃普洱茶包。还有,茶叶用量要恰到好处,过多味道则会偏苦和喧宾夺主。</DIV><BR></SPAN>

晨泳 发表于 2007-6-30 08:51

味道肯定不一般!有时间试一试.

汉鸭子 发表于 2007-6-30 09:13

茶叶确实有很多用途

峰泳 发表于 2007-7-2 00:27

吃的学问

丑鱼儿 发表于 2007-7-5 09:48

<FONT size=5>这个周末一定要好好试试!也尝尝鲜!</FONT>

海飞 发表于 2007-7-7 08:29

好方法!
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