Recent searches
Search options
When I make Chinese dishes like congee or soup of some kind, I sometimes don’t have the time to make a really full bodied broth.
Western style bouillon doesn’t quite do it for me (doesn’t feel ‘intense’ enough and also has different flavor profiles). I have these stock cubes made with ginger and garlic, I use that and dashi, and then I brew a cup of any black tea I’ve got (oolong or regular black tea) and I put it into my soup.
Tea- based cooking is super common and I use it for soup in this way, I also use it to smoke tofu and chicken and duck.
If you do it with green tea that’s also valid, and that’s more like the Japanese style ochazuke. I do that sometimes too. I just more often have black than green tea
@skinnylatte A good lapsang souchong will definitely bring some smoky goodness.