Sichuan tea and rice

There is a saying in Sichuan that "tea and rice are better than delicious". In Sichuan, where there are so many delicious foods, tea and rice still have such a lofty position, which shows its wonderful place.Sichuan has always been free to make tea and rice. Leftover rice is accompanied by leftover dishes, or bath pickles and format dishes; The most traditional tea soup is tiger tea and black and white tea. Now, according to people's preferences, jasmine tea, bamboo leaf green and other good tea in Sichuan often become the protagonists. Of course, many good tea are also suitable.Today, I use bamboo leaf green tea. The color of the tea soup is light, but the seemingly indistinct smell of tea makes people feel particularly amazing. I prefer to keep the tender shoots of bamboo leaf green in tea and rice. It's time to chew a few teas after the rice is full.

Main Ingredients

• tea water 1 cup
• Leftover rice Half bowl

Auxiliary Ingredients

• Bean seedling A moderate amount of
• sesame A moderate amount of
• side dish appropriate amount