Tea in all its diversity: black, green, herbal, etc. traditionally perceived by us as a popular, tasty and healthy drink. However, its possibilities are much wider - few people know that tea can not only be drunk, but also
there is.
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While lovers of tea drinking have fierce debates about how to brew tea, what utensils to use, how much time to brew this drink to maximize its taste and aroma, gourmets widely use black and green tea in cooking to prepare gourmet delicacies.
It turns out that tea leaves and decoctions made from them are an original, healthy and spicy addition to many dishes. The health benefits of this plant are obvious: black tea strengthens the immune system; green - lowers cholesterol; semi-fermented tea (oolong tea) effectively strengthens blood vessels and helps to fight excess weight; white tea maintains youthful skin and protects against viruses and bacteria; red - normalizes pressure.
The use of tea brewing in cooking is multifaceted: for example, "marble" tea eggs are very popular in China - during the year, supermarkets sell more than 40 million pieces of this exquisite delicacy.
The preparation of this dish does not require complex manipulations - just boil a few eggs, and then carefully roll them on the table so that the shell is covered with a network of beautiful cracks.
In a separate bowl prepare marinade from brewed black tea - 2 tbsp. l tea leaves take such an amount of water that will cover the eggs, add 1 tbsp to the tea. l salt, 1 tsp sugar, a little anise, cinnamon, cloves, black pepper and two to three tablespoons of soy sauce.
Boiled eggs are immersed in the resulting marinade and simmer for one hour, adding water if necessary. The finished eggs after removing the shell have beautiful marble veins and a rather unusual piquant taste.
No less original is tea soup, which is in constant demand in Japan. To make such a soup, you need to boil a cup of rice and fry a slice of salmon in butter. After that, the skin and bones of the fish are removed and cut into small cubes. Rice is mixed with salmon, a little greens, white crackers and wasabi are added, the mixture is gently mixed and poured with hot or cold green tea. To give the soup piquancy and pungency, you can add finely chopped pickled cucumbers or peppers.
To prepare fish with an original, slightly grassy taste, use a mixture of finely crushed leaves of black or green tea, mixed with salt, pepper and caraway seeds. The fish cut into portions is greased with olive or sunflower oil, rolled in a tea mixture and left for 10-15 minutes.
After the fish is slightly soaked in spices, it is fried in hot oil, sprinkled with lemon juice and served hot to the table.