Is it okay to cook with tea?

Cooking tea is delicious and disease-proof.

Rice is the staple food on the family table in China, and people generally like to eat new rice, which has a mellow rice flavor. In fact, you don't have to use new rice if you want to eat fragrant rice. Cooking with tea can get meals with good color and flavor. The most amazing thing is that cooking with tea has the benefits of relieving boredom, cleaning the mouth, dissolving food and preventing diseases. According to nutritionists, eating tea and rice regularly can prevent and treat four diseases.

Tea polyphenols are the main substances in tea, accounting for about 70 ~ 80% of water extract. Scientific experiments have proved that tea polyphenols can enhance the toughness of microvessels and prevent them from bleeding due to wall rupture. Moreover, tea polyphenols can lower cholesterol and inhibit atherosclerosis. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids and prevent cardiovascular diseases.

In addition, tea polyphenols can block the synthesis of nitrosamines in human body. Amines and nitrites are widely found in food, and they are 37. Under the temperature of C and proper acidity, carcinogenic nitrosamines are easily generated. Cooking with tea can effectively prevent the formation of nitrosamines, thus achieving the purpose of preventing and treating digestive tract tumors. Tannic acid in tea can effectively prevent stroke.

In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluoride can be continuously immersed in tooth tissue, the toughness and acid resistance of teeth can be enhanced and dental caries can be prevented.

The method of cooking with tea is very simple. First, soak 1 ~ 3g tea in 500 ~ 1000g boiling water for 4 ~ 9 minutes, take a small piece of clean gauze, and filter the tea to remove the residue for later use. Not suitable for overnight tea. Then put the rice into the pot, wash it, and then pour the tea into the rice pot, so that it is about 3 cm higher than the rice flour, and it can be eaten after cooking.