Beijing, Tianjin, Shanxi and other places have a bowl of delicious noodle tea that belongs to the locals.
Today we will talk about: Tianjin noodle tea.
When it comes to Tianjin noodle tea, there are always friends who confuse noodle tea and tea soup, in fact, the difference between the two is obvious, in Tianjin, the former is early, salty taste, the latter is a snack, sweet taste.
After figuring out the difference between noodle tea and tea soup, we are talking: "There is no tea in the noodle tea, why is it called noodle tea?" ”
At first, my understanding was the same as "there is no wife in the wife cake, and there is no pear in the big pear cake". Until recently, I checked the information on the Internet and saw that the Qing Dynasty "Suiyuan Menu" recorded noodle tea: "Boil the coarse tea juice, stir-fry the noodles, add sesame paste, add milk, and add a pinch of salt." If there is no milk, you can add soufflé and milk crust. ”
Originally, the batter in the Qing Dynasty noodle tea was added to the tea soup and boiled. So there is "tea" in its name.
So, how is Tianjin noodle tea made?
First of all, the soaked millet rice is ground into a paste for later use, and then pour water into the pot, add salt and various spices (in Tianjin, each early shop has its own recipe, there will be a certain difference) boiling (boiling do not turn off the heat), pour the millet paste into the boiling water, stir while pouring, after all poured, turn the low heat to boil, boil the millet batter, pour the batter into the insulation bucket, the millet batter is ready.
Soak the white sesame seeds in boiling water for a while, fish out the white sesame seeds to control the dry water, stir-fry over low heat, and finally add the right amount of salt when the white sesame seeds are basically drying, stir-fry over medium-low heat, and after rolling, the sesame salt is ready.
Sesame oil is added to the sesame sauce, and the smooth sesame sauce is mixed into a thin and moderate smooth sesame sauce, and the sesame sauce is ready.
When selling, put the millet batter in the bowl, evenly sprinkle a layer of sesame salt, drizzle with sesame sauce, and a bowl of single-ingredient noodle tea is ready.
Double-ingredient noodle tea is put into a bowl with some millet batter, sprinkled with a layer of sesame salt, drizzled with sesame sauce, and then filled with some millet batter, sprinkled with a layer of sesame salt, and then drizzled with sesame sauce, a bowl of double-ingredient noodle tea is ready.
When selling noodle tea, standing on the side and watching the whole process of serving noodle tea, it is really a visual feast of clouds and flowing water, and the aroma hits, wow, great!
Tianjin's famous noodle tea shops include Shanggangzi Noodle Tea and Yin Ji Noodle Tea, which have different tastes and have captured the taste buds of many diners.
Let me share how to make noodle tea at home:
Because it is a family practice, it will be somewhat different from traditional practices.
1. Mix the sesame sauce with sesame oil, mix well into the sesame sauce, and set aside.
2. Add salt to the cooked white sesame seeds, roll out with a rolling pin, make sesame salt and set aside.
3. Mix the millet noodles well with cool water. (Note that be sure to mix well, there can be no gnocchi)
4. Pour water into the pot, add two slices of ginger, a large ingredient, two fragrant leaves, boil on high heat and grunt for a minute, fish out the ginger slices, large ingredients, fragrant leaves.
5. Pour the rice soup into the pot, stir while pouring, do not stop, keep stirring, boil on high heat, turn to low heat and boil.
6. Boil until the batter is ready, and the paste batter is ready.
7. Put some millet batter in the bowl, sprinkle with a layer of sesame salt, drizzle with sesame sauce, then put in some millet batter, sprinkle a layer of sesame salt, and then drizzle with sesame sauce, a bowl of double-ingredient noodle tea is ready.
A bowl of noodle tea, mellow and delicious, the more you eat the more fragrant, delicious and good-looking.
When the noodle tea is ready, another question appears, that is, "How to drink noodle tea?" ”
Drinking noodle tea can not be stirred, after stirring will make the millet batter leak out, and eat lack of layering.
The traditional way to drink noodle tea is:
Hold up the bowl of noodle tea with your hand, put your mouth close to the edge of the bowl, turn in a circle, and inhale the noodle tea.
You can also drink noodle tea like this:
Drink with spoon by scoop.
Do you have a single-ingredient or double-ingredient tea?
Hello everyone, I'm Sukesuke! A Tianjin doll who loves food! Great! Chubby!
#Eat in China# #吃在天津 #