Basic introduction Chinese name: English name of bak Kut teh: main ingredients: pork, pig bone classification: medicinal soup, Malaysian food taste: light and tender medicinal materials: Angelica sinensis, Lycium barbarum, Polygonatum odoratum, Codonopsis pilosula and other characteristics: mellow and delicious, mouth-watering name origin, special eating method, dish characteristics, practice one, practice two, practice three, practice four, nutrition, ribs, Lycium barbarum. When Chinese first came to Nanyang to start a business, their living conditions were very poor. Many people suffer from rheumatism because they don't adapt to the hot and humid climate. In order to cure diseases and drive away cold, the sages used various medicinal materials, including angelica, medlar, codonopsis pilosula and so on. But because of taboos, they call this medicine "tea". Once, one of them accidentally put the pig bone in the "tea soup". I didn't expect this (tea soup) to taste delicious and unique. Later, people specially adjusted the ingredients of tea, and after continuous improvement, it became one of the local famous dishes. This is the most representative (coolie) theory of bak Kut teh, and it can be said that the most widely circulated script has also influenced many people to position bak Kut teh as the diet of ordinary people. In the eyes of ordinary people, Nanyang is often equivalent to selling pigs; Due to inertia thinking, these ancestors who were sold to Nanyang as coolies naturally became the founders of Bakute Tea, or participated in it, so as to highlight the role of the times in the hard years of early China people. It is said that it happened in Klang, Malaysia. Anyway, the scene is nothing more than a port or pier. In the late Qing Dynasty, China people came to Nanyang to make a living in order to leave the turbulent country. At that time, Malaysia was a British colony, and the British searched for a lot of resources in Malaysia and needed to transport them back to Britain, so they set up a deep-water wharf in Klang (a city 30 kilometers away from the capital Kuala Lumpur). At that time, many Chinese came to Malaya because of their low level of knowledge, and they could only exchange their labor for wages, such as rickshaws, dock coolies or digging rice, so they needed good physical strength. In order to maintain physical strength for a long time and adapt to the climate in tropical areas, it is necessary to take supplements. However, they are unwilling to buy expensive Chinese medicine ingredients. At that time, Chinese medicine improved the way of drinking tea in southern Fujian and Chaoshan, and made a bag of bone tea with local peppers, angelica, Ligusticum chuanxiong, cinnamon and licorice, so that they could stew ribs and cook them with white rice or fried rice before going out to work in the morning to increase their physical strength and cope with their work. At that time, bone tea belonged to poor people's food. The soup base boiled with herbs and pork pot is not only delicious, but also nutritious, anti-rheumatic and provides the energy needed by coolies, so it has spread widely since then. Later, after continuous development and improvement, it has become a special dish of Chinese society in Singapore and Malaysia. The origin of another name is that, according to Lao Klang's memory, there were several Yongchun villagers in the southern district of Klang before the war who sold snacks from their hometown in the streets, such as dried oysters, salted rice, meat soup, and stewed meat that later evolved into bak Kut teh, but there was no such thing as bak Kut teh, and they all said that they were "eating meat and bones". After the war, there was a man named Li Wendi who worked as a waiter in these food stalls and later started his own business in backstreet. He only sells stewed bones in his hometown, and replaces dried oyster salted rice with fried rice with lard. Because he added Chinese medicine formula to the meat bones, it was very popular with diners. At that time, because its medicinal ingredients can strengthen the body, bak Kut teh was greatly welcomed by workers, and gradually gained the love of people from all walks of life, becoming a household food. Later, people even named Li Wendi after his cooking materials (meat and bones) and his name (land). "Hometown of Meat and Bones" is like Ah Rong, who sold pork in those days, and was called "Pig Meat Rong". In addition, drinking tea and eating meat is a food custom in Yongchun, so Li Wendi simply put up a signboard called "Dedi Baku Ku Tea"! So a "bak Kut teh" was officially born; At the same time, people also call Li Wendi "the father of Bakutecha". According to Li Wendi's descendants, only seven people, including Li Wendi, sold this delicious food. Li's bak Kut teh has been passed down to the fourth generation, and the secret recipe for making bak Kut teh has not been circulated. There is also a saying that when local people taste this soup base, they all like to drink one or two cups of kung fu tea to relieve the greasy taste, hence the name "Baku ku tea". No matter where the name "Bak Ku tea" comes from, Bak Ku tea has been continuously improved in ingredients and services. It was originally "food for the poor" and developed into one of the famous foods that the rich and the poor, men, women and children all like today. It is the most distinctive breakfast for Chinese in Klang and the best choice for entertaining guests. Because Klang Ku Ku Tea is very famous, many foreign businessmen operate Ku Tea in grandma's house in the name of Klang Ku Tea. Even in neighboring Singapore, it is not difficult to find "Klang Ku Tea". Some people say that if you haven't been to Tshang Street, you won't be in Kuala Lumpur. When you come to Klang, how can you count yourself in Klang, the hometown of Baku Kut Teh, if you have never eaten authentic gourmet Baku Teh? The special way to eat bak Kut teh is not in high-end restaurants, but in food stalls on the street. On some streets in Kuala Lumpur, the stalls of this kind of bak Kut teh are always very popular, and polished stone tables and benches rarely appear. The booth of bak Kut teh is closed at night, so when you eat "tea", the sun will weave bundles of light nets on both sides of the canopy. In this warm atmosphere, how can it be "pleasant" to taste famous Malaysian food? Although eating is simple, it is arranged in an orderly way. In Malaysia, whether it is a high-end hotel, a fashionable deli or a specially designed roadside snack, the dining form is very elegant. For example, when you eat skewers, you will attach a plate of peanut Chili sauce, square rice balls, cucumbers and onions when you set the table ... The same is true for eating bak Kut teh. Serve a pot of tea first. You can wash the cups and tableware inside and out with tea, and pour the seasoning, garlic, pepper oil and shredded pepper into the dish to dip the ribs or season with soup. Then, in the tea tasting room, a steaming vanilla casserole was served. Its soup is very fragrant, unique in taste and tender in flesh and bones. Add some mushrooms or mushrooms, and you'll get authentic Kuala Lumpur-style bak Kut teh. Of course, you can also serve a bowl of fried dough sticks cut into inches and soak them in soup. Eating fried dough sticks like this is especially delicious. Occasionally, the stall owner will reveal to the diners that the secret of making soup lies in the choice of seasonings and the freshness of materials. And every morning at 5 o'clock, they will come to the stall and cook soup with slow fire, often for three hours. When it comes to Malaysian cuisine, you will first think of Baku Kut Tea. Many people may mistake "bak Kut teh" for a tea name. In fact, this "tea" is not the same as "tea". Although the name of bak Kut teh is "tea", it is a kind of pork medicinal soup, and there is no ingredient of tea at all. Instead, pork and pig bones are mixed with traditional Chinese medicine and spices, such as Angelica sinensis, Lycium barbarum, Polygonatum odoratum, Codonopsis pilosula and Cinnamomum cassia. "Meat bones" are ribs (commonly known as ribs); And "tea" is ribs soup. At the beginning of the 20th century, it was initiated by overseas Chinese in Fujian, Malaysia. Since then, it has prevailed in Southeast Asia. Baku Ku Cha (Minnan dialect) is a popular food in Southeast Asia, Malaysia and Singapore. It is a soup made of meat and bones of traditional Chinese medicine, without tea or tea ingredients. However, it is generally called bak Kut teh because it will make tea to relieve the fat of soup meat when eaten. Among them, Songfaba Ku tea in Singapore and Selangor Ku tea in Malaysia are the most famous. Although called tea, bak Kut teh is actually a thick soup made by mixing Chinese herbal medicines, spices (including star anise, Gui Xiang, clove and garlic) and pork chops for many hours. In some small towns in Malaysia, sea cucumber and abalone are even added to cook together. Baku-bone tea is usually served with rice or fried dough sticks dipped in soup. Season with soy sauce, chopped red pepper and garlic. All kinds of China green tea (Guanyin is the most popular one in Klang River Valley) are usually served with soup, which is believed to remove greasy pork. In Malaysia, bak Kut teh is a typical breakfast dish. Method 1: Prepare pork chop, salad oil, yam, wolfberry fruit, longan, dried tangerine peel, white pepper, licorice, star anise, salt and soy sauce. Step 1: "Meat bone" takes pork ribs as raw materials, cuts them into sections about one finger long, and cools them after flying to remove impurities on the surface. 2. Then, take some peeled garlic, stir-fry until golden brown, then fly water to remove oil, add some Chinese yam, medlar, longan and other medicinal materials, then add dried tangerine peel, white pepper, licorice, star anise and other spices, then put all the materials into the pot, add water and simmer for about 3-4 hours. 3. Add salt and other seasonings to make an exotic one. Generally, it is served with a dish of "finger pepper soy sauce" dipped in ribs or seasoning soup, and ordinary soy sauce can also be served if you don't like spicy food. Method 2: Prepare spices (wrapped in gauze), 1 cinnamon stick, 4-5 cloves, 1 teaspoon of white pepper, 1 teaspoon of Lycium barbarum, 2 star anise, 500g spareribs (1 kg), 2 garlic (without peeling) and 6,500 garlic. 2. Pour the water into the pot and bring it to a boil. Skim the dregs from the soup surface, add soy sauce and salt, and cook on low heat until the meat is soft. Put the lettuce at the bottom of the bowl first, and then put the meat bones and soup into the bowl. Serve with white rice and red pepper slices, and add soy sauce. Method 3: Prepare 2 kilograms of ribs with less fat, half a kilogram of garlic, 200 grams of pepper, and 2 packages of bak Kut teh seasoning. Step 1: 10 Fill the bowl with water in a large pot, boil the water to remove the fishy smell, add the ribs, and also add the peeled garlic and seasoning package. 2. Mash the pepper slightly and put it in. When the fire boils, switch to medium heat. 3. When the fragrance is getting stronger, turn off the fire slightly, but keep it slightly boiling, and then add salt and sugar to taste. Method 4: Prepare 500g spareribs, 6 Chinese cabbages, 8 mushrooms, garlic cloves 10, cinnamon 1, 3 cloves, white pepper 1 teaspoon (5g), 2 teaspoons of Lycium barbarum (10g), 2 aniseed, 3g of licorice. Production steps 1: wash rape, soak dried shiitake mushrooms in clear water to remove pedicels, and wrap cinnamon, clove, white pepper, medlar, star anise, licorice, dried tangerine peel and longan with gauze to make seasoning bags; Bone tea II. Blanch the ribs with boiling water for three minutes, take them out, rinse the blood foam repeatedly with clear water, and drain the water; 3. Put enough water into the pot, add seasoning bag, add soy sauce and salt, boil over high fire, add ribs, garlic cloves and mushrooms, and cook over low fire for about an hour and a half; 4. Heat another pot of water. After the water is boiled, pour in the oil and salt, add the cabbage for half a minute, take it out and let it cool, and drain the water; 5. When eating, put the scalded cabbage in a bowl and serve the cooked Baku-Gucha. Method 4: Prepare 500g spareribs, 4 Chinese cabbages, 6 dried mushrooms, garlic 10, cinnamon 1 0, 3 cloves, Lycium barbarum 10g, 2 star anise, 3g licorice, 2 dried oranges, 2 longan, 5g white pepper and soy sauce10. Soften dried mushrooms with water, remove pedicels and wash. Cut the ribs into long sections of about 5 cm. Wrapping Cortex Cinnamomi Japonici, Flos Caryophylli, Fructus Piperis, Fructus Lycii, Fructus Anisi Stellati, Radix Glycyrrhizae, Pericarpium Citri Tangerinae and dried longan with gauze, and making seasoning package. 2. Bring the water in the pot to a large fire, put it in the rape heart for half a minute, remove it and cool it with clear water. 3. Keep the water in the pot boiling, put the ribs in the pot and cook for 3 minutes, remove them and rinse the blood foam repeatedly with clear water, and drain the water. 4. Add 2000ml of water to the pot, add seasoning bag, add soy sauce and salt, bring to a boil over high fire, add chopped ribs, garlic cloves and mushrooms, and bring to a low heat (keep it slightly boiling) for about 90 minutes. 5. When eating, put the scalded cabbage in a bowl and serve the cooked Baku ancient tea.
It is characterized as "Barker Ku tea", but in fact, this kind of tea is not another kind of tea. This is a famous sparerib soup in Singapore, which is full of excellent medicinal materials. After a long period of stewing, the flavor of medicinal materials penetrated into the ribs. There is no bright color, only a rich fragrance, and the medicinal materials are delicious and refreshing. In Singapore, not only does every household make bak Kut teh, but it can also be eaten in many small shops. After eating bak Kut teh, you will feel feverish all over, which has nourishing and beautifying effects for women and tonifying kidney for men.
Tip 1. When making bak Kut teh, the choice of ribs is particularly picky. Be sure to choose the first-class fresh ribs wrapped in thick lean meat, so that Baku-Gucha can be fresh and tender without greasy feeling. 2. Mushrooms and cabbage can be added at will according to personal preference. 3. Baku ancient tea set has the functions of generating blood, enriching blood and invigorating qi. Add a little sweet soy sauce and pepper when eating, sip slowly and add a bowl of white rice, which can better set off the rich flavor of Bakucha. Nutritional ribs provide high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst. Lycium barbarum 1. Lycium barbarum is rich in carotene, vitamin A, B 1, B2, C, calcium, iron and other nutrients necessary for eye protection, so it is good at improving eyesight, so it is commonly called "improving eyesight". Chinese wolfberry is often used by doctors in past dynasties to treat blurred vision and night blindness caused by deficiency of liver blood deficiency and kidney yin. The famous prescription Qijudihuang Pill takes Chinese wolfberry as the main medicine. People also use Lycium barbarum to treat chronic eye diseases. Steamed eggs with Lycium barbarum is a simple and effective prescription. 2. Lycium barbarum has the function of improving the immunity of the body, benefiting qi and solidifying essence, nourishing liver and kidney, resisting aging, quenching thirst, warming body and resisting tumor. 3. Lycium barbarum can lower blood pressure, blood lipid and blood sugar, prevent arteriosclerosis, protect liver, inhibit fatty liver and promote hepatocyte regeneration. Longan 1. Longan contains a variety of nutrients, and has the effects of nourishing blood, calming the nerves, strengthening the brain and improving intelligence, nourishing the heart and strengthening the spleen; 2. It was found that the inhibition rate of longan on uterine cancer cells was more than 90%, and female menopause was a stage prone to gynecological tumors, so eating longan properly was beneficial to health. Longan has a nourishing effect, which is helpful for people who need to be nursed back to health after illness and are weak.