Beijing camellia
Beijing camellia
Production method editing
1, put 3kg of clean water in the pot, add ginger pieces 10g and a raw onion (knotted) after boiling, skim the floating bubbles, remove the onion and ginger pieces, then leave the pot end off the fire for 10 minutes, then stir the broken rice and glutinous rice flour into the water, put the pot on high fire, and remove the micro.
2, 500 grams of standard powder, 5 grams of salt, 3 grams of soda, 200 grams of water, stir evenly and knead, let stand 1 hour, then knead into strips, brush with vegetable oil and silk juice. When the vegetable oil is put in the pot and heated to 70% oil temperature, the sweaty noodles are torn into 50g knots, drawn into a thread as thin as hemp rope, rolled in an oil pan and fried into oil tea dumplings;
3. After the vegetable oil is cooked in the pot, it is scooped into pepper granules and pepper noodles to make pepper oil and red oil. Stir-fried sesame and rolled into fine flour, chopped radish into fine particles, and chopped ginger 15g into powder;
4. When eating, beat the eggs into a bowl (65,438+0 eggs in each bowl), then scoop the camellia paste into a bowl and mix it with the egg liquid evenly, add salt, sesame noodles, pepper oil, red oil, sesame oil, Jiang Mo, kohlrabi granules and chopped green onion, and put the crushed prickly heat on the rape lake.
1 high-temperature heating oil and fried rice are the main ingredients and essential.
Fry the peanuts, too.
3 chopped green onion is cut into small pieces for camellia oleifera.
4 Put mung beans into the pot and fry them to remove the fishy smell.
5 Rice noodles or noodles are cooked and soaked in cold water to prevent caking.
6. Put the teapot, a tea-making tool with a tea mouth, on the stove, then put the tea leaves in the pot, stir-fry, put some ginger and fried mung beans in the pot, pound the contents of the pot into a "7" shape with a wooden hammer, and then add lard and water to boil. Then add seasonings such as fried rice, chopped green onion, peanuts, rice noodles or noodles, and sour peppers. Put it in a small tea bowl-a special tea bowl, smaller than the bowl we usually eat. Guanyang locals call Ouzi, and then sift the tea into a small tea bowl. Be careful not to put the tea leaves or other ingredients in the teapot into the bowl, because the next pot needs to be cooked with these materials.
There is such a jingle: "one cup is bitter, two cups are sandwiched (dialect, meaning astringent), and three cups and four cups of good oil tea". This is to remind you to savor and enjoy slowly. Camellia oleifera has the functions of dispelling cold and dampness, refreshing and satiating. The humidity in our hometown is high, so drinking "Camellia oleifera" has become the local people's eating habit, and it is also a way for them to entertain guests. Especially when people feel very tired, if you can drink one or two bowls of camellia oleifera, it won't be long before the whole body's fatigue will disappear unconsciously, and at the same time it will usher in a rare good mood in winter.
People in Langzhong, Sichuan, get up in the morning and are used to eating a bowl of "Camellia oleifera" in a small shop, which is a nourishing snack in Xiangyang. It is prepared by frying flour in a pot until the color is yellow and the hemp seeds are brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the evenly kneaded tea leaves into a bowl, adding white sugar, and blending into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is deeply loved by the people.
working methods
First, break the white rice into fine powder, put it in a pot, add water and stir it into a thin paste, then heat it.
Cook slowly with slow fire. When the rice paste is cooked and stuck to the spoon, add a little sugar juice to make it dark yellow, then take the pot and put it in a bowl.
Making prickly heat: first mix flour with salt water, then coat it with a thin layer of vegetable oil, put it on a wet towel and let it ferment naturally. It lasts for ten minutes in summer and about one hour in winter. After the dough is cooked, roll it into thick lotus root-like strips, ferment for another ten minutes, and then roll it into small strips the thickness of a little finger. After the dough is lifted with dry rice flour, the right hand holds the strips, and the left hand holds one end of the strips and runs like a spinning wheel, winding the strips into thin dough rings, then winding the dough rings on two long chopsticks-shaped bamboo sticks, then stretching the dough rings, frying them in a pot until the dough rings become hard, and turning the bamboo sticks over. When mixing the bowl, first scoop the camellia oleifera into the bowl, add the crushed loose seeds, and then add the chopped kohlrabi, mashed peanuts, salt and pepper, chopped green onion, red oil, etc. , and serve customers.