Chinese cuisine is broad and profound, since ancient times, the Chinese people have the habit of drinking tea, especially the taste of "morning tea", that is even more flavorful. In the Lingnan area, Cantonese morning tea is fragrant, a pot of clear tea with dim sum, elegant and rambunctious, to the north, the crispy and fragrant seven-layer canned tea is very prestigious.
In the past, I had the privilege of tasting cans of tea and felt that the aftertaste was endless and is still unforgettable.
The 800-mile Pingchuan River produced the best wheat, allowing locals to eat that chic pasta. "Seven-layer canned tea" is the product of the perfect combination of tea soup and pasta, the emergence of canned tea has been more than 1300 years ago, it is a traditional refreshment diet, there are types of noodle can tea, oil stir-fried tea and so on.
The origin of The origin of The Pot Tea can probably be traced back to the Yin Shang and Western Zhou Period more than 3,600 years ago, the local people mainly live on cattle and mutton, nomadic for a living, the cans and cans are easy to carry, anytime and anywhere can be boiled tea to quench thirst and hunger, help digestion and hunger tolerance, so it is highly favored. At the same time, the canned tea is fully nutritious, which can refresh and relieve fatigue, and also has a certain health care effect.
According to legend, the Tang Dynasty's Chancellor Quan De Yi Jin returned to his hometown of Liuyang Sanchazi, the villagers boiled cans of tea for him, he drank very well, and thought that the villagers' lives were better, very happy. However, before leaving, Quan Deyu found that his sister-in-law was wiping her tears and asking about the truth, and it turned out that the neighbors borrowed a little soybean and flour from the east, and a little walnut, bacon and other "saved" cans of tea in the west.
Seven-layer can tea is most famous for noodle can tea, and its production process can be very exquisite.
First of all, the most exquisite is the tea soup of the canned tea, the tea leaves of the boiled tea soup can not be too bad, to the golden flower tea as the upper product, the quality of the "Shaanxi Qing" is also good, with some awakening taste, gas up the herbs leaves, and add qi to replenish the body of the astragalus flakes, boiled out of the tea, cold replenishment, people will be very spirited after drinking.
The ratio of astragalus, weed and tea is 1:4:4, put in a tea pot, add water to boil, then simmer for 25 minutes, boil the herbs and the dry taste of tea, make the tea soup silky and fused, and then filter the leaves to get a clear tea soup.
Since Chinese cuisine pays attention to "hot three points fresh", this tea soup should be kept warm and prepared after boiling.
Next, fry the "batter".
Take a large iron pot to heat, then adjust the heat, choose the flour in Weibei under the pot to roast, keep stir-frying, from time to time also "hanging pot", change the heating of the fire to a certain point, so that it is not easy to make the flour produce a paste base.
When the flour reaches one hundred degrees, the spices are fully volatilized in it, at this time, the flour has a feeling of sand, you can add sesame seeds, star anise, cumin, stir-fry, twice added by the sesame oil and rapeseed oil blended into the "mixed oil", sesame oil fragrant fresh, rapeseed oil aroma mellow, the two flavors blend, can increase the rich taste and aroma of flour.
After 40 minutes of continuous frying, the flour finally turns into a pale yellow sand, fluffy and seductive, sesame, spiced, oil and battery aroma, the fried batter is finished.
Then, prepare "small ingredients".
The so-called "seven layers" are seven kinds of ingredients: beans, fungi, meat, eggs and mountain treasures, which should be processed separately. Peanuts, black beans, shiitake mushrooms, tofu, bacon, bamboo shoots and eggs are generally used. The rich selection of cans of tea can leave a strong sense of layering on the sense of taste, and the nutritional combination is also reasonable.
Soak the black beans and peanuts in cold water and set aside, and sauté the mushrooms, tofu, bacon and bamboo shoots in diced sesame oil.
Beat the eggs and fry them in sesame oil for a longer period of time to gelatinize the protein and produce freshness and flavor.
Finally, it is mixed to make cans of tea.
Pour the tea soup in a washed casserole, add black beans and peanuts and boil for two minutes, so that they just break off and have a crunchy taste.
At this time, you can add small ingredients to the jar, boil together, and finally add fried batter, while adding while constantly stirring, so that the noodles, vegetables and tea are fully integrated, all boiled, the overall silky, visual inspection of the tea soup can "pull the line", you can turn off the heat.
When tasting, pour tea from the jar, drink slowly in the bowl, chew the ingredients carefully, the salty aroma, the noodles, the smell of vegetables, silky smooth, really unique flavor.
For thousands of years, during the New Year's Festival, cans of tea have been the best products of the Liuyang people, and they are also a precious nourishment for their growth. Let the years pass, the nostalgia has not changed, the seven-layer canned tea is still delicious, and the hospitality and vigorous quality of the people of northern Shaanxi are always as heartfelt as this delicacy.