"Oil tea" is a specialty of Guilin
One of the most prestigious is Gongcheng oil tea
At present, it has become part of the diet of Guilin people
It is an autonomous region-level intangible cultural heritage
It also has the first local trademark trademark for snacks in Guangxi
Want to know the delicious "oil tea"
How to "fight" out
There's a lot of emphasis on that
Let's learn how to make it
Tools and ingredients that need to be prepared
❐ Tools
Tea pot, tea hammer, tea filter or bamboo leak
❐ Ingredients
Tea leaves (tea picked during the Qingming and Guyu seasons), millet, salt, ginger, garlic, rice, peanuts, oil fruits, green onions, etc.
Preparation method
❐ Make tea
Soak the tea leaves in a little boiling water for 5 to 10 minutes to reduce the pyrotechnic taste and bitterness.
❐ Boil tea
The old tea leaves are slightly boiled in boiling water, filtered and fished out for later.
❐ Fried yin rice
Put the yin rice in a tea pot and fry it to swell, then pour it out and set aside.
❐ Pounding
Heat a little lard in a tea pot, stir-fry the millet, ginger, garlic and tea leaves, then pound them with a special tea hammer. Note that it should be gently tapped and crushed vigorously until the tea leaves are pounded and the tea juice is squeezed into a sticky pan.
❐ Boiling
After the hammer is done, add water to boil and boil to make a flavor, you can put some salt to taste appropriately.
❐ Filter oil tea
Use a tea strainer or bamboo drain to strain the oil tea into a bowl, sprinkle with green onions, rice flowers, and sautéed soybeans according to personal preference.
(Source: Network Synthesis/Text, Guangxi Agricultural Information Center/Figure)