Monthly Archives: May 2011

饮食新时尚:茶叶入菜(Tea into the dish)


碧螺春汆虾仁(夏令菜式) 原料:碧螺春茶叶13克,大虾仁200克,鸡汤500克,盐﹑菱粉少许。 制法: (1) 先用菱粉﹑盐调好卤汁,把虾仁放进去浆一浆,再放入沸水内汆一下,取出盛放在汤碗内。 (2) 将茶叶用温水泡1次,随即把温水滗掉,以去除茶叶上的茸毛衣,再用沸水泡茶叶。 (3) 炒锅坐火上,放入鸡汤烧沸,兑入茶汁(不要茶叶),随即冲入装有虾仁的汤碗内,即成。 特点:味鲜清口带有茶香,有消除油腻﹑帮助消化的作用。在夏季或吃油腻食品后品尝,最为适宜。 茶香烤鸡 原料:绿茶25克,嫩鸡1只(重约1000克),白糖25克,麻油少许,葱段﹑姜块﹑料酒﹑盐﹑花椒各适量 制法: (1) 将嫩鸡宰杀﹑去毛后洗净,沥干水分,然后将花椒和盐拌和后抹擦在鸡身内外,在腹肚中塞进拍碎的葱姜,静置腌2小时。然后,提起鸡,抖去粘在鸡身上的盐和花椒粒,放在碗内加入酒,上蒸笼开大火,将鸡蒸熟后取出,待用。 (2) 在烤盘里放上茶叶和白糖,并在烤盘上面固定一个铁丝架,然后放上蒸好的鸡,随即一起放入烤箱。用250℃的炉温加热,待茶叶与糖起烟,蒸熏鸡皮至附上熏色,即可熄火取出,冷却后切块装盘,再刷些麻油即成。 特点:色泽酱红,鸡肉酥嫩,茶香浓郁。 碧螺春炒鸡丝 原料:碧螺春茶叶2克,鸡胸肉20克。 配料:绿豆芽100克,红辣椒1根。调料:(1)蛋清1份,盐1/2茶匙,淀粉2/3茶匙。(2)盐1/2茶匙,糖1/2茶匙,苦茶油1大匙,淀粉1/2茶匙。 制法: 1、将碧螺春以100克热开水冲泡1分钟,茶叶和茶汤分开备用。 2、红辣椒去籽再切成细丝;鸡肉去鸡皮切成细丝,以调料1)拌匀,放入冰箱腌半小时。 3、油锅烧至三分热时,将鸡丝下锅,用筷子拌炒,并放入绿豆芽,一起过油后马上捞出。 4、锅中加1大匙苦茶油,先把红辣椒炒香;再加入鸡丝和绿豆芽,炒匀后加1汤匙茶汤和调料,最后把泡开的碧螺春茶叶加入,再炒匀即可。

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Into Play


I don’t know how i can easy into the play so deeply I always reading novels and films with crying Can’t help but it will put his feelings with overtones of dislikes Why i was so easy into play I … Continue reading

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What is my future


  I often ask myself what i want and need,but i do not know how to anwser,even if i dare not imagine what my future will be?Before i ever dreamed of becoming a clerk or translator in foreign company and traveler,but … Continue reading

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Pizza Hut


嘉欣 and me went to Pizza Hut on Wednesday afternoon  🙂  lipstick i bought,so nice our feet a view of my back before we went out

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Cheese from Inner Mongolia


  Traditional Mongolian food is found throughout Inner Mongolia. This is typically high in dairy produce such as milk, yoghurt and cheese. The traditional Mongolian milk tea is exceptionally good. Meats, especially lamb, form most meals. The meat is usually … Continue reading

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A Funny Day


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My Birthday


Today,this is my birthday!I already 22 years old!!but thanks for my friends and roomates,thanks for accompany me through a happy night,thanks! 🙂

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