The practice of Zhongshan oil tea, specific ah 5

Camellia oleifera is a kind of flavor snack in the north-central part of Guangxi, originated in Gongcheng County, Guilin, prevalent in the whole area of Guilin, is the highest etiquette in ethnic areas, only made by the girl to the most precious guests, usually is a kind of snack, there is a specially opened camellia shop. The basic materials of Camellia oleifera: 1, tea, dry and fresh, regardless of the variety, it is best to pick fresh leaves in Qingming.

2. Fried rice (Camellia oleifera rice), a kind of prepared rice, is available in markets around Guilin. 3. Green onions, raw tea leaves should be green onions and white together. Spreading:

Ginger, garlic, coriander (added according to each person's taste), and all foods that can be eaten directly, can be cooked meat, biscuits, fried potatoes, and the commonly used camellia fruit in Guilin (a kind of fried dough fruit, the finger is big).

Method: 1. Stir-fry rice: heat oil in a wok and add small grabbing rice to fry into rice flowers; You can also fry it in oil, heat the oil in a large pot and add small grabs of rice to fry into rice flowers, remove the filtered oil and set aside.

2. Boiling tea: Dry tea leaves are directly boiled with water, ginger and garlic, salt and chicken essence are added, and the tea is filtered out; Raw tea leaves are fried in a wok with oil, tea leaves, and garlic, and then boiled after frying (ibid.); The same pot of tea can be boiled 4 or 5 times; If you like strong tea, you can add some bitter tea, and if you don't like tea, you can add sugar or don't want the first pot of tea. The traditional tea leaves should be mashed, but they can not be mashed.

2。Ginger, garlic (garlic and shallots can also be added), salt, and stock (boiled bones in soup, if you don't have one, use plain water or cold water).

3。Refreshments: green onions, fried rice (available in the market). And all the snacks you can deliver. If you like, you can put some coriander.

4。Tea pot, wooden hammer (natural wooden hammer with 90-degree hook, not spatula substitute), tea strainer.

Method:1. Heat the oil in the tea pot, add the prepared ginger, and stir-fry while knocking to bring out the ginger flavor (don't use the pot head for cooking without a tea pot, don't knock the pot badly!). ：）

2。Put in the prepared tea leaves, but also stir-fry while knocking, add a little water in the middle, don't let it burn, add garlic and garlic shallots after a while (you can also don't need these), and fry the tea gum together.

3。Finally, add the broth (boiled water), salt, boil and filter the residue, and the oil tea is ready. When drinking, put some chopped green onions, fried rice, and send your favorite snacks.

4。Heat the pot again, add the oil, put the tea residue that was filtered last time into the pot, re-add the ingredients in steps 1 3, and re-operate again, and so on until you enjoy it.

Hello, I am a high-quality answerer, I am happy to serve you, homemade camellia authentic method: raw materials: corn flour, cooked peanuts, cooked sunflower seed kernels, walnut kernels, cooked white sesame seeds, sugar.

Preparation steps: Step 1, ingredients: corn flour, cooked peanuts (peeled), cooked sunflower kernels, walnut kernels, cooked white sesame seeds.

Step 2: Put a frying pan on the fire, pour in the corn flour and stir-fry over medium-low heat until slightly red. Step 3: Then, wash the walnuts to control the moisture, put them into a wok and stir-fry over medium-low heat until the skin is slightly blackened, turn off the heat and let cool. Step 4: Next, put the cooked peanuts into a food bag, tie the bag tightly, and roll them with a rolling pin.

Step 5: Place in a large bowl. Step 6: Macro belt Then, put the cooled walnut kernels into a food bag, tie the bag tightly, and roll it out with a rolling pin. Step 7: Combine the peanuts into the rice.

Step 8: Remove from the pan and pour the oil, and add the fried corn flour. Step 9: Combine the rolled peanuts, rolled walnuts and ripe sunflower seeds, and the 10th step of the white sesame seeds, stir-fry over medium-low heat and put them in the crisper box. Step 12 and finally, scoop in 3 tablespoons of oil tea and add 1 tablespoon of sugar.

【Camellia oleifera】

Ingredients: 2 handfuls of peanuts, 1 handful of black and white sesame seeds, 1 handful of walnut kernels, 1 tablespoon of salt, 1 tablespoon of Sichuan pepper powder.

Method: 1. Prepare peanuts, walnuts, black and white sesame seeds. (Ingredients can be mixed and matched at will.)

3. Then stir-fry the black and white sesame seeds over low heat to change color, and stir-fry and serve.

4. Cool peanuts and walnuts, rub the skin off by hand, press them into granules for later use, and press them into fine powder, which is better when you eat them.

5. Prepare 1 large bowl of flour, heat the wok, turn to low heat, add flour, and stir-fry constantly.

6. Stir-fry over low heat until slightly yellow, fry loosely, do not fry paste, keep stirring, slowly there will be a strong noodle fragrance, and then add crushed peanuts, walnut kernels, sesame seeds and stir-fry evenly for about 5 minutes.

7. Finally, add salt and stir-fry the pepper powder evenly.

8. The fragrance is fragrant, scoop two spoons of fried oil tea in the bowl, put in the twist flower broken into sections, and directly mix it with an appropriate amount of hot water to make a bowl, which is viscous and smooth, and it is too delicious.

Guangxi Gongcheng Camellia oleifera preparation method.

Choose the tea picked in the two seasons of Qingming and Guyu, soak it in a little boiling water for 5 10 minutes to reduce the taste of fireworks and bitterness, then put a little lard in the tea pot to heat, put ginger, garlic and brewed tea leaves and fry it slightly, then pound it, add water to boil until it tastes, put in refined salt to taste, filter the tea into the bowl with a bamboo funnel, sprinkle in chopped green onion and coriander, and serve it with a small dish of rice, crispy fruit and crispy peanuts. After the prepared Gongcheng oil tea, after being served on the table, the first thing to smell is a unique fragrance of green onion and coriander, and after importing, it is the bitterness of the tea leaves, and then it is sweet and fragrant, which makes people have an endless aftertaste. After a pot of tea is drunk, it can also be mixed with water to boil, and this repeated boiling can reach five or six pots.

In this way, the oil tea is boiled pot by pot, and the taste is no longer as strong as before, which is the fulfillment of the "one pot of bitter, two pots of sa (astringent), three pots and four pots of good oil tea".

Turn on low heat, put flour in the pot and stir-fry continuously, continue to stir-fry for 20 minutes, fry until beige, put it out to cool, sieve the fried flour, and the taste will be better.

Prepare the ingredients to crush.

Prepare sesame seeds, peanuts, and almonds, crush them in a container and set aside on a plate.

Add butter and fry the ingredients in flour.

Put butter in the pan and stir-fry, put in the ingredients when it is hot, continue to stir-fry for a few minutes, add flour and stir-fry quickly to prevent clumping, and try to fry loosely.

Add salt and goji berries.

Sprinkle a little salt to taste, stir-fry a few times, turn off the heat and put in the wolfberry, and put the oil tea noodles out to cool after frying.

Brew oil tea with boiling water.

Put a few spoonfuls of fried oil tea noodles in a bowl, add boiling water to brew, stir a few times with a spoon and start eating.

Camellia oleifera is a favorite delicacy of everyone, but do you know how to make it? Here's what I'll tell you about.

Scraping oil tea is super delicious, and friends who like it like it like it.

Stir-fry the flour in a wok over low heat.