Longjing tea cake, fresh lock spring flavor.
It is said that the spring that has not drunk Longjing is incomplete, but in addition to drinking Longjing tea, we can also eat Longjing into the stomach.
A Longjing tea cake, the taste of spring is locked up, verdant and elegant, clear and greasy, after the entrance, first a light Longjing tea aroma, then the taste of sand wool, shallow rice fragrance carrying just the right sweetness, cheering on the tip of the tongue.
Almost without chewing, the spring will melt in the mouth, and then bring a light aftertaste between the mouths, the aroma of tea in the taste buds, as if eating a small piece, swallowing the whole spring.
This tea cake comes from the old friend Wuxi, after the Song Moon Moon Cake, Autumn Pear Paste, Osmanthus Sugar Sauce, You ai Qing Tuan, etc., we finally ushered in such a kind of pastry.
Handmade, 0 additives, vegan, no grease, light and delicate, rich taste, pleasant tea aroma, long aftertaste...
Not only with the unique flavor of Jiangnan, but also with the light tea aroma of Longjing. Whether it is used as a refreshment or as a snack, it can give people a refreshing spring breeze.
■ Jiangnan snacks, showing the elegance of the Southern Song Dynasty
Spring rain is as expensive as oil, and spring tea is as expensive as gold. Enjoying spring tea is a hobby that Jiangnan people have arisen since the Southern Song Dynasty. In that elegant and exquisite era, in addition to brewing a pot of spring tea and eating a mouthful of Longjing tea cake, it was also the standard ceremony to enjoy spring at that time.
At that time, a woman in Jiangnan once wrote a folk cooking recipe, "Pujiang Wu's Zhongfeng Record", which recorded a five-spice cake recipe:
"Two or six points of white glutinous rice and stemmed rice, one point of mustard hard work, and one point of ginseng, white art, poria and sand kernel." Grind very finely, sift through, white sugar boiling soup mix well, topping. ”
So we take the method of making the skin, the simple and unpretentious fresh rice is finely ground into a powder, sieved and pressed with copper Chin, steamed for half an hour, and the fully cooked rice noodles melt in the mouth, and the aftertaste is long. Supplemented by the Southern Song Dynasty pattern, it has more Song Dynasty elegant rhymes.
The shades of green and white are verdant and elegant and vibrant, just like this spring.
Moreover, the rice is used to match with the Longjing tea filling, which not only does not seize the limelight and taste of Longjing, but adds a touch of simple sweetness, which is most suitable for making skin.
The entrance is lightly bitten, and the aroma of Longjing tea spreads between the lips and teeth, and the tea aroma is overflowing and refreshing.
And the more you chew it, the more you feel soft and sweet, as if you are in a tea garden in spring, and the fragrance is pleasant.
■ A longjing, a taste of Jiangnan
Such a delicate snack, of course, is extremely elaborate. Longjing makes refreshments, requiring tea to be mellow and have a long aftertaste, and Longjing before the valley rain is the most suitable.
Of course, taking Longjing to make cakes is also in a hurry.
On the Pan Anding Mountain of the Fuchun River, there is a Longshan Tea Garden, which is surrounded by clouds and mist all year round, and it is also the Qiantang Longjing Tea Production Area recognized by old Hangzhou.
Entering The Anding Mountain in Fuyang, first see a cluster of lonely fangs in the depths of the white clouds, and then the tea trees that spread over the mountains, a greenery stretches to the sky.
It is a hilly terrain, and tea picking can only be done by hand. The picking of tea green is a standard two-leaf and one-core, and 4,000 young buds can only be made into a pound of longjing, which is particularly rare.
In addition to the origin of tea green, more importantly, it is fried.
After frying the tea leaves, they wither, yellow and bitter. If the heat is not enough, the tea leaves are not green or fragrant. The so-called "three points of tea green, seven points of stir-frying".
We invited a tea roasting master with rich experience to stir-fry the longjing with yellow and green with a pair of experienced meat palms. Sniff lightly, there is a bean smell.
The fried Longjing takes advantage of the fresh stone mill, grinds it into a very fine tea powder, and mixes it into kidney bean puree, which is the filling.
As for the skin of the refreshment, grind the fresh rice into a fine powder, sift it, and press it firmly with copper.
Wrapped in Longjing tea filling, pressed with a mold, the pleasing Longjing tea cake is ready.
The upper drawer is steamed, and the tea cakes that come out of the basket are exquisite, like the skirts of dancers.
It is also these complicated and labor-intensive production steps that make this Longjing tea cake not as sweet and boring as ordinary traditional dim sum. At the same time, there will be no thirst, but the rice fragrance is mixed with the tea aroma, fresh and elegant, the more carefully chewed, the more you can feel the soft and sweet, pure plant ingredients are also quite friendly to vegetarians.
Steamed tea cake rice aroma blended with tea aroma, clear and greasy. Theanine in it can also refresh the mind, activate the mind, take a sip, and refresh the spirit!
On a April day on earth, taste the cake and listen to the birdsong. Brew a pot of mellow hot tea, with exquisite Longjing tea cake, find a comfortable corner to lean down, let the mind empty, young and old, more than the ceremony, share the taste of happiness leisurely spend a comfortable time, in order to live up to this spring beauty.
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