Original: Baling
Flowing through the streets of Chengdu, there is a kind of breakfast called butter tea that attracts me, and whenever I walk through those breakfast restaurants, I want to go in and drink a bowl to relieve my hunger. Sometimes, when I walk the streets and wander the night market, I will hear the shouting of butter tea. The butter tea sold, Chengdu people took a nickname, called it Dan Dan oil tea. In recent years, there have been fewer and fewer sellers of dandan oil tea, and they have gradually entered breakfast shops to meet the needs of early risers.
Oil tea is a kind of flavor snack in the land of Shenzhou, many ethnic groups and places have, the more famous are Tibetan butter tea, Dong ethnic tea, Wuzhi oil tea, etc., mostly made of barley or flour. In my hometown of Hunan Gaochai, oil tea is made of boiled cowpea soup with rice tofu and rice bubble blocks.
Oil tea is the dong, Yao, Han and other ethnic groups of ordinary drinks, tea with oil fried, add water to boil, water boiling filter out of the tea, that is, oil tea, edible with spices and side food equivalent use. The Hui mix soba noodles and glutinous rice flour with butter or mutton oil, and stir them into a paste with boiling water when eating.
Beijing oil tea is fried with flour until yellow, hemp seeds are sautéed until browned, add osmanthus and beef bone marrow oil, mix well, put the tea in a bowl, add sugar, boil water and rinse into a paste. Wuzhi oil tea is a well-known flavor snack, with a history of more than 260 years, is brown, milky and thin, rich in flavor, salty and sweet, and rich in nutrition. These oil teas, with a sweet taste, are loved by people everywhere.
In the mountainous areas of eastern Sichuan bordering Xiang, Hubei and Qian, men, women and children like to drink oil tea, which is an indispensable drink in their daily lives. As the saying goes, "Don't drink tea in a hurry, climb on the way home in the middle of the night; don't drink tea downhill, and your feet are soft and your legs are shaking and the road is more slippery." "Sichuan butter tea uses glutinous rice or rice as the main raw material, supplemented by crispy soybeans, kohlrabi, pepper oil, red oil and other ingredients, which is closer to the taste of Sichuan people.
Sichuan butter tea has no oil, nor is it tea, it is a soup of white rice ground into a fine powder and water to be boiled into a thin paste, and the finished product is only brown. In the 1960s and 1970s, Sichuanese took it for breakfast and is now a famous snack in Chengdu.
In the north street of Pengshan County, Sichuan, there is a Wang Qinghe born in the late Qing Dynasty, during the Republic of China, according to the traditional practices and eating methods of butter tea, repeatedly improved, made into the first brand of butter tea in Pengshan County, won the praise of the masses, and became a famous "king oil tea". He makes oil tea, mainly steamed buns.
King oil tea to make steamed buns, first mix the fine flour with water, use a rolling stick to roll out the noodles thinly and evenly, cut into strips, roll them into slender circles one by one, coat the surface with vegetable oil, put them in a circle into large clay pots, do not stick to each other, and wait for fermentation.
After the fermentation is completed, take out the roots one by one, like hand-rolling noodles, use your left and right hands to put the noodles back and forth on your fingers and pull them thin until they are the size of the twine, put them in a 150-degree oil pot and fry them, and store them in the hemp jar for use. The steamed bun becomes brittle after cold, and it remains soft for a long time, becoming the main ingredient of oil tea, and even toothless old people can bite it.
Wang Oil Tea mixes the rice paste of Oil Tea, grabs and puts the steamed buns into a bowl, drizzles with rice paste, and adds green onions, peppercorns, and salt. When eating, use a spice spoon and evenly, eat it fragrant, crisp and hot, the taste is extremely delicious, suitable for all ages, very delicious.
Dear, do you like to drink butter tea?