Who knows about oil tea? Who's had it? Is it good?

The drink of Dong, Yao, Han and other ethnic groups is also called oil tea. The tea leaves are fried with oil, then boiled and simmered with water, and the tea leaf residue is filtered out after boiling, that is to say, the oil tea is made. When eaten, it is served with seasonings and side dishes. See "playing oil tea". Hui food. It is buckwheat noodles and glutinous rice flour mixed with butter or suet and fried a kind of fried noodles. Eating with boiling water stirred into a paste. Mostly for breakfast. Famous oil tea in Wuzhi.

Legend

A long time ago, there is an ethnic group called Yao, they live in "Qianjiadong", with little contact with the outside world, do not know the reforms of Emperor Zhu, still following the old system of cooking oil tea. During the Ming Dynasty, the Yao people in Qianjiadong were told that they did not pay the imperial grain, so soldiers were sent to clear out the Yao people in Qianjiadong. A part of the Yao people fled to Gongcheng, and one of them, the Yao eight-family people, who were more in number, chose the flatter area around Jiahui to settle down and brought with them their traditional food - oil tea. Why it was the oil tea of Jiahui Yao that was spread, because Jiahui Yao lived by the Cha River, occupying a convenient location for transportation and a large number of people. During the Qing Dynasty, there were thousands of families in **** and one Tang Huang village. People who fished on the Cha River had to pay taxes to them. They built the Tang Huang Temple and held a grand temple fair every three years, which was attended by people of all ethnic groups in the neighborhood. The temple fair stipulates that the native people are not allowed to grab the firecrackers, only the foreign villages are allowed to grab the firecrackers. To participate in the temple fair of foreigners, eight houses are hospitality. The custom of drinking oil tea and treating guests with oil tea was spread. [Edit Paragraph] Beijing Snacks - Oil Tea Oil tea is also a nourishing delicacy in Beijing snacks, which is made by frying flour into a pot until the color is yellow, and the sesame seeds are also fried until they are burnt, and then adding osmanthus flowers and beef bone marrow oil, and mixing and rubbing them together evenly, and then putting the evenly rolled noodles and tea into a bowl, and then adding sugar, and then brewing them into a paste with boiled water. Oil tea taste sweet, can be used as breakfast or lunch, very popular with the people.

Production

Raw material recipe: rice 400 grams of red pepper 10 grams of glutinous rice 100 grams of ginger 25 grams of standard 250 grams of onion 25 grams of vegetable oil 150 grams of baking soda 3 grams of sesame 150 grams of dry starch 25 grams of pickled daikoumai 50 grams of eggs 15 Chuan salt 75 grams of sesame oil 15 grams of peppercorns 5 grams

Preparation

1.pan put Water 3 kg, boil into 10 grams of ginger, a raw onion (knot), water boiling skimming floating bubbles, remove the onion, ginger, and then the pot away from the fire for 10 minutes, and then ground rice, glutinous rice flour stirred into the water. The pot is then placed on a high flame to boil, and then put on a micro-fire simmering into the oil tea paste.

2. 500 grams of standard powder put 5 grams of salt, 3 grams of soda, add 200 grams of water, mix and knead well, let stand for 1 hour, and then rolled into strips, brush with vegetable oil, pan strips of hair juice. Put vegetable oil in the pot and boil it to 70% oil temperature, then pull the noodles after sweating into 50 grams of knots, pull them into lines as thin as twine, and curl them into the oil pot to deep-fry them into deep-fried noodle cake.

3. When the vegetable oil is cooked in the wok, scoop the pepper grains and chili pepper into the oil, and make pepper oil and red oil. Sesame seeds were fried and rolled into fine noodles, cabbage was chopped into fine grains, ginger was chopped into 15 grams.

4. When eating, first beat the egg into a bowl and stir it (1 egg per bowl), then scoop the oil tea paste into the bowl with the egg mixture and mix it well, put salt, sesame flour, pepper oil, red oil, sesame oil, minced ginger, daikonai grains and green onion, and then put crushed deep-fried noodle cake on the surface of the lake of oil vegetables.

Characteristics

Taste is salty, fresh and spicy, suitable for breakfast and snack, especially good in winter. [edit]Breakfast in the North - Sheep Oil Tea The practice of sheep oil tea and butter tea is the same, only the oil is different. Sheep oil tea, take sheep's bone marrow fried noodles. First of all, the sheep bone marrow melted in a hot pan, when the oil is fifty percent hot pour into the white noodles stir-fried until the noodles become light brown. The ratio of noodles to oil is 1:5, and the noodles can be fried with melon seeds and peanut crumbs to make it more flavorful. The color of the noodles should not be too light, the oil tea drink is that kind of a little paste, fragrant flavor. I like the sweetness of the noodles can put sugar when it is cold, like salty add salt to it on the line.

Previously every morning to drink, with the home stove baked on the bun piece, fragrant!