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茶叶也能吃?这个问号现已在逐渐富裕起来的国人印象中开始淡化,它正悄悄地演变为句号。其实,茶叶入肴,中华自古有之。我国在晋代就有用茗煮食的记录,称之为“茗粥”或“茗菜”。唐代,盛行将茶和其它佐料一起混合食用。饼茶在当时是一种用蒸青法焙制的新品种,其香味远超前代产品,可唐人仍嫌不足,喝茶时还将一定量的葱、姜、枣、桔皮、薄荷等掺入茶中一起品用,使其色、香、味俱佳。到了清代,茶叶食品又有了新的花样,清初的“鸡蛋糖茶”就是一种营养丰富的方便食品,其制作方法是把两个新鲜鸡蛋搅散,加入砂糖,倒入泡好的茶汤中调和后饮用,滋味鲜甜可
Can the tea be eaten as well? This question mark has now begun to fade in the image of the increasingly rich people, and it is quietly evolving into a full stop. In fact, tea into the food, China has since ancient times. My country in the Jin Dynasty useful record of cooking, called “porridge” or “Ming Cai.” Tang Dynasty, the prevalence of tea and other spices mixed together. At the time, pie tea was a new variety baked with steamed green method and its flavor far exceeded that of its predecessor. It is still not enough for the Chinese to drink tea, and a certain amount of green onions, ginger, jujube, orange peel, mint and the like Into the tea together with the product, so that its color, smell and taste are good. In the Qing Dynasty, there was a new pattern of tea food. In the early Qing Dynasty, the “egg tea” was a nutritious and convenient food. The production method consisted of stirring two fresh eggs, adding sugar and pouring into a good bubble Reconcile after drinking tea, sweet taste may be